Best dessert and baking recipes from TASTE Magazine

Mexican cinnamon cookies

15 minutes (excludes 30 minutes standing time)

Lime soufflé with cream, lime zest and sherry

25 minutes

Cake recipes

Glamorous chocolate cupcakes

12 to 15 minutes

Banana and chocchip caramel cupcakes

Serves Makes 24

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

For the cupcakes

165 g butter, softened
210 g sugar
3 free-range eggs
1½ t vanilla extract
315 g cake flour
½ salt
½ t ground cinnamon
1 t bicarbonate of soda
360 g ripe bananas, mashed
75 g sour cream
50 g chocolate chips
50 g pecan nuts, roasted and chopped

For the icing

300 g butter, softened
130 g icing sugar
¼ t salt
½ t vanilla extract
Caramel Treat, for topping

Method

To make the cupcakes: Preheat the oven to 160ºC.
Line a couple of 12-muffin pans with baking cups. Cream the butter and sugar, then slowly mix in the eggs and vanilla extract. Sift the dry ingredients together and stir into the butter-and-sugar mixture, alternating with the banana and sour cream. Fold in the chocolate chips and chopped pecan nuts.
Pipe the mixture into the baking cups and bake for 20 minutes. Leave to cool on a wire rack.

To make the icing and decorate: Cream all the ingredients for 30 minutes, or until light and fluffy. Pipe onto the cupcakes and top with a dollop of Caramel Treat.

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Mexican cinnamon cookies

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Banana and chocchip caramel cupcakes

Banana and chocchip caramel cupcakes

Ingredients

Method