Happy Father's Day! Cupcakes with Love from the Boys~~

Happy Father's Day!!!! 

D insisted I help him with the making of cupcakes for his Daddy.  I have a cupcakes recipe book, with many cupcakes recipes and pictures.  When D flipped through that book, he dismissed many cupcakes, even his favourite.  He knew just which one to make when he spotted it - Chocolate Banana Cupcake.  Because his Daddy loves banana.  And he reminded me to buy the ingredients.

Do you know why the banana slices are turning slightly brown?  When it's done by the kids at home, it takes time...

Sometimes one may wonder if a child remembers or even bother to remember.  D's gesture reminds me that although the children may be up to mischief at times, disobedient at times but deep down inside him, he bothers, he knows.

Taking turns sifting the flour.

First time trying to crack an egg.

Finally using the apron I bought almost a year ago.

All eyes on putting the bananas properly.

All smiles!  Happy with what they have done!  Daddy had to eat both cupcakes in one go. 

Chocolate Banana Cupcakes
(makes 12 cupcakes)
(adapted from Cupcakes with attitude by Benjamin Wong)

Ingredients:
125g self raising flour
2 tbsp cocoa powder
125g unsalted butter
125g brown sugar - I used 100g
2 eggs, lightly beaten
1 tsp ground cinnamon (optional) - I omitted
1 tsp vanilla essence - I used vanilla extract
100 - 150g bananas, roughly mashed

Sea salt caramel frosting (see below)
Banana slices

Directions:
1.  Preheat oven to 180 degree celsius.  Line cupcake tray with liners.
2.  Sift flour with coca powder.
3.  Beat butter and sugar in an electric mixer at low speed until well blended.  Gradually add eggs and mix well.
4.  Add flour mixture and cinnamon if using.  Beat till well incorporated.
5.  Mix in vanilla extract and gently fold in bananas using a spatula.
6.  Spoon batter into the cupcake liners until 3/4 full.  
7.  Bake for 25 minutes.  Remove and rest cupcakes in tray for further 5 minutes before removing and placing on wire rack to cool completely.
8.  Spread a thick layer of sea salt caramel frosting on top and garnish with a slice of banana.

Sea Salt Frosting

Buttercream:
200g unsalted butter or vegetable shortening - I used unsalted butter (removed from fridge and cut into cubes 15 minutes before use)
200g icing sugar
2 - 3 tbsp water

Caramel:
50g unsalted butter
80g sugar
1 tbsp golden syrup - I used maple syrup
30g heavy cream
1/2 tsp salt

Directions:
Prepare the buttercream as follows:
1.  Beat butter in electric mixer for about 2-3 minutes on medium speed.  
2.  Add icing sugar and continue beating until well incorporated.
3.  Gradually add water, 1 tbsp at a time to achieve desired consistency.

Prepare the caramel as follows:
1.  Heat butter, brown sugar, maple syrup and heavy cream in a saucepan and bring to a gentle boil.  Stir occasionally.
2.  Once boiling, turn heat up and let it boil for another 2-3 minutes.
3.  Remove from heat and allow the caramel to cool down.  It should still be of a pouring consistency.
4.  With the buttercream in the mixer, slowly pour the caramel into the buttercream.  
5.  Beat at high speed until well blended.  Add salt and mix well.
6.  Use immediately or store covered in refrigerator for up to 5 days.

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