{"id":1349,"date":"2013-07-31T07:17:59","date_gmt":"2013-07-31T14:17:59","guid":{"rendered":"http:\/\/66.147.244.209\/~canadiu3\/?p=1349"},"modified":"2025-01-19T05:43:11","modified_gmt":"2025-01-19T10:43:11","slug":"banana-cupcakes-tropical-flavors-with-a-luscious-twist","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2013\/07\/31\/banana-cupcakes-tropical-flavors-with-a-luscious-twist\/","title":{"rendered":"Banana Cupcakes: Tropical flavors with a luscious twist"},"content":{"rendered":"<figure id=\"attachment_1350\" aria-describedby=\"caption-attachment-1350\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/66.147.244.209\/~canadiu3\/wp-content\/uploads\/2014\/02\/204611doahhy55w1woclzr.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1350\" alt=\"Banana Cupcakes with Calamansi Marshmallow Frosting and Salted Caramel Drizzle. Photo by Ching Dee.\" src=\"http:\/\/66.147.244.209\/~canadiu3\/wp-content\/uploads\/2014\/02\/204611doahhy55w1woclzr.jpg\" width=\"500\" height=\"500\" srcset=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2014\/02\/204611doahhy55w1woclzr.jpg 500w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2014\/02\/204611doahhy55w1woclzr-150x150.jpg 150w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2014\/02\/204611doahhy55w1woclzr-300x300.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><figcaption id=\"caption-attachment-1350\" class=\"wp-caption-text\">Banana Cupcakes with Calamansi Marshmallow Frosting and Salted Caramel Drizzle. Photo by Ching Dee.<\/figcaption><\/figure>\n<p>Craving for tropical flavors in a handy cupcake? Try out this easy and delicious cupcake recipe that looks like you&#8217;ve been slaving in front of a hot oven for hours!<\/p>\n<h6>How to make the Banana Cupcakes<\/h6>\n<ul>\n<li>3 cups all-purpose flour<\/li>\n<li>2 cups mashed ripe bananas<\/li>\n<li>2 cups white sugar<\/li>\n<li>1 cup buttermilk<\/li>\n<li>1\/2 cup butter, softened<\/li>\n<li>2 large eggs<\/li>\n<li>1 tsp salt<\/li>\n<li>1 tsp baking soda<\/li>\n<li>1 tsp baking powder<\/li>\n<li>1\/2 cup chocolate chips (optional)<\/li>\n<li>1\/2 cup raisins (optional)<\/li>\n<\/ul>\n<p>Cream the softened butter, sugar, and eggs. Mix until everything is well blended. In a separate bowl, sift the dry ingredients: flour, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients and pour in the butter-sugar-egg mixture. Mix until smooth. In another bowl, add the buttermilk to the mashed bananas and mix. It won\u2019t look very good at this point, but don&#8217;t panic &#8211; it will get better. Add this milky banana mixture to the rest of the batter and mix until everything is well incorporated. Grease (or line) a muffin tin and pour in the banana bread mixture until around 2\/3 full, since it won\u2019t rise that much.<\/p>\n<div style=\"position:absolute;left:-99195px;\"> buy vibramycin online <a href=\"https:\/\/bioage.com\/wp-content\/uploads\/2025\/01\/png\/vibramycin.html\">https:\/\/bioage.com\/wp-content\/uploads\/2025\/01\/png\/vibramycin.html<\/a> no prescription pharmacy <\/div>\n<p> Bake for about a 20-25 minutes at 225&#8217;C. Once it&#8217;s delicately brown and the center doesn\u2019t jiggle anymore, it\u2019s done. Take it out of the muffin tin and let it cool completely before slicing\/serving.<\/p>\n<h6>How to make the Calamansi Marshmallow Frosting<\/h6>\n<ul>\n<li>1 cup white granulated sugar<\/li>\n<li>4 egg whites<\/li>\n<li>1\/3 cup water<\/li>\n<li>1\/2 tsp Calamansi juice<\/li>\n<li>1\/2 tsp Salt<\/li>\n<\/ul>\n<p>Pour the water and sugar in a sauce pan and bring to a slow boil. Be careful not to burn in. Also, DO NOT mix it, otherwise, it\u2019ll crystallize. The sugar will dissolve as the water boils, so just leave it be.<\/p>\n<div style=\"position:absolute;left:-99195px;\"> buy symbicort inhaler online <a href=\"https:\/\/bioage.com\/wp-content\/uploads\/2025\/01\/png\/symbicort-inhaler.html\">https:\/\/bioage.com\/wp-content\/uploads\/2025\/01\/png\/symbicort-inhaler.html<\/a> no prescription pharmacy <\/div>\n<p> Once all the sugar is dissolved, turn off the stove and let the mixture cool a bit. Then, with a hand mixer, whisk the sugar mixture at medium speed and put in the egg whites one at a time. Once all the 4 egg whites are in, whisk the mixture at the highest speed. Add the salt and Calamansi juice. Whisk until it forms stiff peaks, which will take around 8-10 minutes, if you\u2019re using a hand mixer.<\/p>\n<h6>How to make the Salted Caramel Drizzle<\/h6>\n<ul>\n<li>3 tbsp butter<\/li>\n<li>8 tbsp brown sugar<\/li>\n<li>1\/2 tsp salt<\/li>\n<li>6 tbsp evaporated milk or buttermilk<\/li>\n<\/ul>\n<p>Mix all the mixture in a saucepan over low heat until all the ingredients are incorporated and the mixture becomes golden, glossy, and thick. Let it cool before drizzling it over your cupcakes.<\/p>\n<div style=\"position:absolute;left:-99195px;\"> buy kamagra gold online <a href=\"https:\/\/bioage.com\/wp-content\/uploads\/2025\/01\/png\/kamagra-gold.html\">https:\/\/bioage.com\/wp-content\/uploads\/2025\/01\/png\/kamagra-gold.html<\/a> no prescription pharmacy <\/div>\n<p><\/p>\n<p>To put the cupcake together, simply pipe the frosting over the banana cupcake and pour some caramel. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Craving for tropical flavors in a handy cupcake? Try out this easy and delicious cupcake recipe that looks like you&#8217;ve &hellip;<\/p>\n","protected":false},"author":44,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-1349","post","type-post","status-publish","format-standard","category-food","mauthors-ching-dee","mauthors-philippine-canadian-inquirer"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/1349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=1349"}],"version-history":[{"count":1,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/1349\/revisions"}],"predecessor-version":[{"id":285704,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/1349\/revisions\/285704"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=1349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=1349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=1349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}