Banana and Biscoff Cupcakes

by - https://thebatchlady.com/r/4855/

These are the perfect cupcakes to batch and have in the freezer. So delicious!

Prep Time
Cook Time
Total Time
Difficulty
Beginner
Cuisine
British
Servings
12

Nutrition (per serving)

Calories
235kcal
Fat
11.2g
Sat. Fat
2.6g
Carbs
30.6g
Sugars
17.7g
Fibre
0.8g
Protein
3.5g
Salt
92.6mg
Ingredients
Serves

Ingredients

  • soft butter
    0.5 cups (100 g)
  • caster sugar
    0.75 cups (150 g)
  • egg
    3 piece
  • vanilla essence
    1 tsp
  • Self raising flour
    1.25 cups (150 g)
  • biscoff spread
    0.5 jars
  • ripe bananas
    2 piece

Method

    1. Turn oven onto 180oc.
    2. Line a 12-cup muffin tin with muffin cases.
    3. In a large mixing bowl add the sugar and butter. Using an electric whisk or wooden spoon cream the mixture until it is light and fluffy.
    4. Next add in the eggs and vanilla essence and combine.
    5. Next sieve the flour over the mixing bowl and combine with the mixture.
    6. Add in 3 heaped tablespoons of biscoff, the rest will be used to spread on the top of the muffins once cooked.
    7. Mash the bananas in a little bowl and then add to the cake mixture carefully making sure not to overwork the cake batter.
    8. Portion the batter between the 12 muffin cases and bake for 15 minutes.
  1. Ready to freeze

    Once your muffins are cooked, leave them to cool completely before freezing in a labelled reusable freezer bag

  2. Ready to eat

    Simply take out the freezer muffin at a time and they should defrost at room temperature in about 30 minutes. With each muffin, spread a teaspoon of biscoff on top and serve.

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