Banana Pecan Muffin Cakes
Delight in a series of sweet, soft and moist muffin cakes for a luscious treat that’s perfect for those with a sweet tooth.
Makes 15 portions
Ingredients
270g plain flour
½ tsp. grated fresh nutmeg
½ tsp. cinnamon powder
? tsp. baking powder
Pinch of Salt
200g Lurpak® Baking Butter
220g caster sugar
2 large eggs
70g pecans, roughly chopped, plus extra to top
330ml pureed very overripe banana (pulped by hand or use a blender to puree)
To top
15 whole pecans
Seasonal edible flowers (optional, to decorate)
Banana chips (optional, to decorate)
Desiccated coconut (optional, to decorate)
Cream cheese frosting
125g Unsalted Lurpak® Baking Butter
200g firm full-fat cream cheese, drained of any liquid
250g icing sugar, sifted
1 tsp. Vanilla extract
Equipment
Use cupcake pan or cake tins for individual mini cakes, greased with Lurpak® Baking
Method
Preheat the oven to 180°C and grease tins generously with butter
Sift together the flours, spices, baking powder and salt
Beat the butter and sugar together in a mixer until light and fluffy, starting on a low speed, gradually increasing to high. Add the eggs and continue to beat on medium speed for 2 minutes
Slowly add the dry ingredients until it forms a thick, smooth batter, fold in the pecans, banana pulp, and divide mixture between tins to fill
Scatter the top of each cake with pecans, and bake on the middle shelf for 15 - 20 minutes, or until a skewer comes out clean when inserted in the cake’s centre. Leave in the tins for 10 minutes then turn out onto a wire rack to cool
Pipe a dollop of the frosting on top of the cake (optional), then top the cooled cake with some edible flowers, coconut pecans or banana chips
For the Frosting
Beat the baking butter for 4-5 minutes, then add the cream cheese and beat for another 2 minutes.
Add the icing sugar and vanilla and beat for another 2 minutes, until smooth and evenly incorporated. You can add a further 50-100g of icing sugar for a firmer frosting if desired
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