Banana Hammock Cupcakes
430g (15 oz) plain (all-purpose) flour
265 g (91/2 oz) caster (superfine) sugar
3 teaspoons baking powder
1/2 teaspoon fine salt
125 g (41/2 oz/1/2 cup) unsalted butter, softened
2 large eggs
375 ml (121/2 fl oz/11/2 cups) full-cream (whole) milk
125 ml (4 fl oz/1/2 cup) vegetable oil
1 teaspoon vanilla extract or vanilla bean paste
4 drops yellow food gel
1 ripe banana, mashed
1 cup mini chocolate chips
2 batches chocolate Swiss meringue buttercream frosting
1 cup chocolate sauce
1 cup banana sprinkles
x12 banana candy balls
x12 yellow and white striped paper straws
Cupcakes & Donuts
Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Begin by lining a cupcake tin with the cupcake liners. Spray a doughnut tin with oil and use a paper towel to wipe away any excess. Set aside.
Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
Add the eggs, milk, oil, mashed banana, yellow food gel and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl, add the choc chips and fold in.
Transfer some batter to a piping bag. Snip off the corner of the piping bag, ensuring that the hole is big enough to allow the chocolate chips and batter through.
Pipe the batter into the doughnut baking tin, filling the moulds half way. Give the tin a gentle tap to help any air bubbles at the bottom rise to the top.
Fill each liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
Core the centre of each cupcake and fill with chocolate sauce.
Fit the end of a piping bag with a large round tip and frost a double donut swirl on each cupcake. Drizzle with chocolate sauce. Add banana sprinkles around the frosting. Add the donut on top. Drizzle the donut with chocolate sauce. Add the banana ball candy in front of it and finish with two straws in the frosting to complete the milkshake look.
STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!
BAKING TIME: These cupcakes will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 40 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)