Ingredients
Dry
1 Cup + 2 Tablespoon Cake Flour
½ teaspoon Baking Soda
½ teaspoon Fine Salt
¼ teaspoon Cinnamon Powder
1 Cup Granulated White Sugar
Wet
2 pieces Fresh Whole Eggs
2 pieces Ripe Bananas
½ Cup Margarine (melted)
2 teaspoons Vanilla
¼ Cup Vivo Cream
1 Tablespoon Molasses
Icing
50 grams Cake Batter Mix
300 grams Vivo Cream (chilled for at least 24 hours)
Procedure
Mash the bananas and set it aside.
In a bowl, sift all dry ingredients. Mix the ingredients together using a wire whisk.
In a separate bowl, mix all wet ingredients using a spatula until well incorporated.
Add the dry ingredients into the wet ingredients. Mix until well incorporated.
Line a 12-cup muffin pan and fill each liner with the batter about ¾ full.
Bake for 25 to 30 minutes at 150° C (302° F).
Remove cupcakes from the pan and cool down on a wire rack. Set it aside.
Toast the cake batter mix in the oven for 10 minutes at 150° C (302° F).
Sift the cake batter mix to remove the lumps.
Whip the chilled Vivo Cream in the mixer with a wire whisk.
Add the toasted cake batter mix and continue mixing until double in volume and with stiff peaks.
Pipe the whipped cream onto the cupcakes. Add in some candy sprinkles or toppings of your choice.
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