Best Butter Cupcakes

Best Butter Cupcakes Here’s an easy,delicious Butter Cupcakes. If you’ve not made cupcakes before and are intimidated by the process, then try this recipe. It is simple to follow, bakes well and the frosting is simply delicious.

Good butter cakes should be moist and flavourful. It should have a good structure, tender but sturdy so that it does not crumble when handled.

The butter should be whipped with sugar, until it is light and fluffy. The sugar will create tiny bubbles that will rise when raising agent like baking powder is added. Butter Cupcakes.

Ingredients.

Makes 20 Cupcakes.

1 and 1/2 cups (180 g) all-purpose flour

1 cup (110 g) cake flour

3/4 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 cup butter, at room temperature

1 cup sugar

2 eggs, at room temperature

2 egg yolks, room temperature

2 tsp vanilla essence/extract

2/3 cup sour cream, at room temperature

Preparation.

1. In a bowl, sift the flours with the baking soda, baking powder and salt.

2. Use a mixer (attach page) and cream together the butter and sugars until light and airy for about 7 minutes until well combined.

5. Keep the mixer running and pour in the eggs and yolks one at a time until well-combined. Then mix in the vanilla essence.

6. Then pour in the dry ingredients and sour cream mixture,alternating between the two. Beat until well combined. Do not over beat.

7. Spoon the batter into 20 cupcake liners. Fill until two-thirds full and arrange onto a pan. Bake for 15 to 20 minutes until a toothpick inserted comes out clean.

8. To ensure even baking, rotate the pan halfway through.

9. Remove pan, place on a rack to cool completely before frosting the cupcakes.Buttercream Frosting.

Ingredients

Servings: approximately 24 to 48 cupcakes

This Buttercream Frosting requires a stand mixer to obtain better volume and thickness.

1 and 1/2 cups sugar

1 tbsp corn syrup

5 egg whites

3 cups butter, room temperature and soft.

Preparation.

1. In a heavy medium saucepan, combine sugar and corn syrup with 1/2 water and mix until all sugar is sufficiently wet.

2. Bring the mixture to a boil and cook until it is 114 degree Celsius.

3. Beat the eggs until soft peaks form with the stand mixer. Leave the mixer running and add the combined sugar & syrup into the egg whites to form a meringue.

4. Keep beating until the meringue cools to room temperature. This will take approximately 10 to 15 minutes.

5. Make sure butter is also at room temperature and cubed. Then bit-by-bit, with the mixer running, beat the butter in until completely incorporated.

6. When ready, use at room temperature. If you are storing it in the fridge for later use, ensure that it comes to room temperature before using it.

Banoffee Pie – The Quintessentially English Pie

Legend has it that the Banoffee Pie was invented in 1972 in Jevington, East Sussex, England by Ian Dowding and Nigel Mackenzie of The Hungry Monk restaurant.

Unfortunately, it was not patented which resulted in some supermarkets repackaging it as an American pie.

There are a couple of ways to spell the name…most call it Banoffee Pie which is an obvious combination of the word Banana and Toffee but the Hungry Monk restaurant prefers to call it Banoffi.

Now, there are several ways to make a good Banoffee Pie although the traditional way is a wee bit “dangerous”. It involves placing an unopened can of condensed milk into a pot of boiling water and letting it boil away for about 3 hours.

If you are not careful and the water evaporates away, the unopened can may explode! Banoffee Pie

Ingredients

Tin (400g) of CONDENSED milk

Three large bananas, sliced

One packet of Hob-Nobs (or any digestive biscuits)

1 cup of double cream, or whipping cream

2 tablespoons butter Preparation

1. Place the digestives into a freezer bag and crush them with a rolling pin until they are crumbly.

2. Melt the butter in a saucepan.

3. In a bowl and using your hands, combine the crumbs and liquid butter until well combined.

4. Pat crumbs into a pie dish or fairly large glass dish (e: Pyrex) until the base is covered.

5. Place the base in the refrigerator to set.

6. To caramelise the condensed milk, place the tin in a shallow pot or pan of boiling water. Do not open tin first though.

7. Allow to milk to boil for about 2 hours.

8. You should put a lid on the shallow pot or pan to ensure the water does not completely boil away. Please check regularly to ensure there is water in the pot/pan all the time.

9. When done, very carefully remove the tin and allow it to cool. I suggest pouring some cold water on the tin.

10. When it is cool enough for you to handle it, very carefully open the tin. At this point, the milk will have caramelised and if still hot, may splatter out of the opening.

11. Carefully, spoon the caramelised milk/toffee from the tin and spread it over the biscuit base.Place the dish into the fridge again to cool for half an hour.

12. Remove dish from refrigerator and arrange the sliced bananas on top of the toffee.

13. Meanwhile, whip the cream until peaking, then fold on top and smooth it out.

14. Place into the refrigerator again to cool and serve when needed.

Banana Split Recipe

Who does not enjoy a Banana Split Ice Cream once in awhile?

It’s a tradition that brings back such good memories from our childhood and how once a upon a time,we could eat a huge Banana Split Ice Cream all by ourselves and not gain a pound for our indulgence!History and Origins of Banana Split

Have you wondered about the origins of this interesting dessert?Here’s something I picked up while reading Wikipedia:

As history would have it, apparently, one David Evans Strickler, apprentice pharmacist in Latrobe, Pennsylvania, enjoyed inventing sundaes at the store’s soda fountain and is credited for inventing the banana-based triple ice cream sundae in 1904.

A year or so later, according to historians, a Boston ice cream entrepreneur created the same sundae, with one minor oddity — he served his banana splits with the bananas unpeeled until he discovered that ladies preferred them peeled! Duh!

In 1907, restaurant owner Ernest Hazard organized an employee contest to come up with a new ice cream dish. When none employees came up with any innovative ideas, he split a banana lengthwise, threw it into an elongated dish (called a boat) and created his own dessert.

The town commemorates the event each June with a Banana Split Festival.

Later, Walgreens was credited with spreading the popularity of the banana split.

The early drug stores in the Chicago area adopted the banana split as a signature dessert. Fountains in the stores proved to be drawing cards, attracting customers who might otherwise have been just as satisfied having their prescriptions filled at some other drug store in the neighborhood.

Here’s a recipe for the ever-popular ice cream snack and dessert.
Banana Split Recipe

Ingredients

2 large Bananas, peeled

ice cream of your choice preferably two different flavours

chocolate or strawberry sauce

chocolate rice

whipped cream

fresh strawberry, cut in half

seeds and nuts of your choice

Preparation

1. Arrange side-by-side one large scoop of ice cream each on an oblong-shaped glass serving plate.

2. Place a Banana each at side of the ice-cream scoops.

3. Sprinkle with the chocolate rice, seeds and nuts.

4. Squeeze some sauce in a zig-zag manner over the dessert.

5. Arrange the cut strawberry and it’s ready to eat!

Banana Recipes that requires minimal preparation

As Bananas are exceptionally versatile and delicious, there are many easy banana recipes that use Bananas as a topping.

The fruit goes well with ice cream and flavored or unflavored yogurt and used as a topping for cereals and breakfast drinks.As Bananas are exceptionally versatile and delicious, there are many easy banana recipes that use Bananas as a topping.

The fruit goes well with ice cream and flavored or unflavored yogurt and used as a topping for cereals and breakfast drinks.Here are some delicious breakfast and snack ideas using bananas:

Try this snack idea for a healthy mid-afternoon snack option. It’s requires minimal preparation and will be an instant hit for finicky little eaters and active teenagers.Breakfast Ideas:

For a nutrient-packed and potassium-rich breakfast, just add two sliced bananas to your breakfast cereal/muesli, add two spoonful of flavoured yogurt, seeds or nuts of your choice and top-up with low-fat milk. An easy fruit salad:

-cut your favorite fruits for example; green apples, bananas, sweet mango, papaya, grapes and cherries or any other fruit of your choice into a large bowl.

-add a dash of lemon juice, dash of cinnamon powder and nuts or seeds of your choice and top up with plain yogurt.

-Mix well and serve chilled.

Try this refreshing dates and Bananas dessert. Easy and light.Date & Bananas

Ingredients

1 cup heavy whipping cream

1 1/2 Tablespoon of sugar

1 cup whole dates

4 medium bananas or 3 large

1 1/4 teaspoon of cinnamonPreparation

1.Remove the pits and slice the dates thin.

2.Slice the bananas in half lengthwise then slice into pieces 1/2 inch thick.

3.Mix together the cream and the sugar with an electric mixer until stiff peaks are formed.

4.Gently stir in the bananas and the dates. Separate into individual serving dishes. Sprinkle with cinnamon. Chill 30 minutes before serving.