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Moist & Milky Banana Cupcakes

1 Ripe bananas
1 tsp Lemon juice
50 grams Unsalted butter
40 grams Condensed milk
20 grams Maple syrup
1 Egg
60 grams Cake flour
12 grams Skimmed milk powder
8 grams Cornstarch
1 tsp Baking powder
1 for decoration Nuts of your preference, eg. walnuts (optional)


Add butter to a bowl and warm to room temperature. Let the egg and condensed milk also warm to room temperature. Sift the dry ingredients marked . Peel the banana, getting rid of any stringy bits, and make sure you have 120 g. Break the banana into smaller pieces and mash with a fork until pureed. Add lemon juice. Cream the butter with a whisk and add condensed milk, maple syrup and a well beaten egg a little at a time (and in that order), mixing after each addition. Preheat the oven to 180C. Add the banana puree to the mixture from Step 3. There are a lot of liquid ingredients compared to the butter, so it will probably separate a little, if that happens add 1/5 of the dry ingredients marked and stir quickly with a whisk. Sift the rest of the dry ingredients marked into the mixture and fold in with a rubber spatula. (This will completely prevent the mixture from separating, so you can breathe a sigh of relief!) Pour the batter into the muffin cups until each is roughly 80% full and decorate with toppings if you like. Once the oven is preheated, bake the muffins for 20-30 minutes. When the surface of the cupcakes is golden brown take them out and test with a skewer to see if they're done. If you insert the skewer into the cake and the batter is cooked through, they're done. Cool on a rack and you're done. [Bonus 1] The cupcakes in the main photo are topped with walnuts, hazelnuts and pistachio. They taste great without as well, so feel free to decorate how you like. [Bonus 2] If you brush rum or other liquor on top whilst the cupcakes are still hot, they'll impart a subtle, mature taste. [Bonus 3] These were made with chocolate chips. [Bonus 4] I wrapped the finished cupcakes with cling film and then stuck the sticker from the banana.

Source: cookpad.com