Cupcakes are a very popular dessert . There are different types of ways of doing them . Some are very sweet, some are light , it is always on the choice of the individual.
Chocolate peanut butter gets a lot of love, but Nutella and bananas deserve some, also. Witness this outrageous cupcake from Robicelli: It is banana cake covered in Nutella butter cream, with pieces of hazelnut praline sprinkled on top. Kosher salt for a banana cake: 4 big, not overripe bananas 1 cup granulated sugar 1 cup brown sugar 1\/4 cups canola or grapeseed oil 1\/2 tsp. Pure vanilla extract 2 cups all-purpose flour, sifted 1 teaspoon. In a large, heavy frying pan over medium heat, toast the nuts until fragrant, about 4 minutes. Immediately remove from the pan onto a dish, clean the pan clean with a dry towel.
Place the water, granulated sugar and corn syrup in the pan, stir to combine and return to the stove. Cook without stirring till the sugar starts to turn a golden caramel. Immediately turn the heat to low and add the hazelnuts, banana chips and salt and stir to coat. Spread the praline on the parchment lined baking sheet to cool. When cool, break the praline into pieces with your hands, or heartbeat into little pieces in a food processor. In a stand mixer with the paddle connection, combine the bananas, granulated sugar and brown sugar and mixture on medium low until well combined, about 1 minute.
With the mixer running, gradually pour in the oil and vanilla. Stop the mixer, remove the bowl and paddle and use the paddle to scratch the insides of the bowl, making certain everything is fully incorporated. Sift together the flour, baking powder, baking soft drink, salt, cinnamon and nutmeg and add to the batter. Reattach the bowl and paddle to the mixer and mixture on medium until only combined, then add the eggs and continue mixing till the batter is smooth, about 10 to 20 seconds. Remove the bowl and paddle from the mixer and, once more, use the paddle to scratch the bottom and sides of the bowl, making sure that everything is well mixed.
Scoop the batter into the cups artificial preparations, filling them 2\/3 of the way. Bake in the centre of the oven for 20 to 25 minutes, rotating the pan halfway through. The cupcakes are done when the centres spring back whenever you touch them. Remove the cupcakes from the oven and allow cool completely while you make the buttercream.