Caramel Banana Vanilla cake, with dulce de leche in the centre, dulce frosting with crushed ginger cookies and banana chips on top.
3 1/2 cups (429g) all-purpose flour
3 teaspoons baking powder
1 cup (265g) caster (superfine) sugar
1/2 teaspoon salt
1/2 cup (125g) butter, softened
1 1/2 cups milk
2 large eggs
2 tablespoons Greek yogurt (can substitute with sour cream)
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 ripe banana, mashed
1 can dulce de leche, divided
1 batch buttercream frosting
1 cup caramel sauce
Ginger cookies, crushed
Banana chips, crushed
Let's get Cooking...
Preheat oven to 350 degrees F (180 degrees C) or 320 degrees F (160 degrees C) for a fan-forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well. (Alternatively, you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand-like texture.
Next, add milk, eggs, yogurt, oil and vanilla extract to a mixing bowl with a spout and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add mashed banana and dulce de leche and mix for another 20 seconds.
Fill each cupcake liner halfway. (Tip: Use an ice cream scoop to transfer the batter.) Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely on a wire rack before frosting.
While the cupcakes are baking prepare frosting. Add 1/2 can of dulce de leche to buttercream frosting and mix it until well combined.
To finish off your cupcakes, core the centers and fill with dulce de leche. Fit the end of a piping bag with a round tip, and frost cupcakes in a donut swirl as demonstrated in the video. Finish off with a drizzle of caramel sauce and a sprinkle of ginger cookies and crushed banana chips.
To make your own dulce de leche:
You’ll need 1 can of sweetened condensed milk. Place the can in a large pot and cover completely with water. Bring to a boil and then turn down to a simmer. Continue this for 2 hours, making sure the can is completely covered the entire time, otherwise you run the risk of the can exploding. Let the can cool down completely at room temperature before you open it if you value your face.