Happy midweek peeps! this morning i didnt hv to send Sonia to school.. right now shes probably in her school bus on her way to the Zoo with her school mates.. so while shes gone.. i hv started baking my first lapis legit for this week.. yesterday i was busy baking mac shells for a few orders.. two orders were nearly forgotten.. arghhh age is catching up..
Hubs is still in Singapore and will be flying off after lunch.. will send him off after Sonia is done with her field trip..
Anyway yesterday morning for whatever reason i woke up as early as 5am.. went to my kitchen and started to peel the skin of my almost expired bananas.. didnt take me long to decide which recipe to use as i had seen Izah bake these cuppies two days ago..
By 6am i was already getting ready and by 7am i was munching on these cuppies hehe (hmmm i always wonder where that 4kg comes from huhu) .. these cuppies have a texture of muffins.. not the denser type tho.. maybe if i were to bake it as cake.. it will hv a texture of a cake.. shrug.. i decided to whip up chocolate french buttercream and added melted valrhona buttons and knew by doing so.. my cuppies will instantly turn into something that hubs will like (as he is not a muffin type of guy)..
1 cup banana (240 g) - mashed
1 cup sugar - i used 180g
1 tsp bicarbonate of soda
2 tbsp fresh milk
2 large eggs
1 1/2 cup self raising flour
1 tsp ovalet
Cook ingredients (A) till caramelized and golden brown - set aside to cool
In another bowl.. whisk eggs and ovalet till fluffy.. add in banana caramel and continue to whisk till well incorporated..
Once done.. fold in sifted self raising flour and ur ready to scoop ur batter into cuppies
Bake cuppies for 20mins .. temp 175C
Recipe originally from: Kak Fida