Ingredients
Cream MIX
- 250g butter cubes
- 160g fine sugar
- 2 large eggs
- 1 tsp vanilla essence
- 2 large (480 gm) mashed Delmont banana
- 1/2 tsp spoonful baking soda
- 120g Nestle cream
Dry MIX
- 230g self-raising flour
- 80g plain flour
- 1/2 cup golden raisins
- 1 sachet Gold Kili Instant Oat Cereal
- 1 cup lightly toasted chopped walnut
Fillings
- 1/2 cup Frezfruta Apple blueberry Jam mix in 2 tbsp bread crumbs
Method
- Cream butter and sugar until light and fluffy, add eggs one add a time. Bind in mashed banana, baking soda, vanilla essence and dairy sterilized cream quickly.
- Fold in the Dry MIX ingredients to creamed banana batter mixture. Please do not over mix. (Texture should be JUST bind)
- Fill paper cup with a tablespoon of cake batter and make a well in the middle of the batter. Spoon a tablespoon of Apple Blueberry Jam filling into the well. Cover the Jam with one to two tablespoon of cake batter. Bake in oven preheated oven for about 20 minutes at 200 C for 1st 12 minutes then lower heat to 180 C for 10 to 15 minutes until golden brown.
- Cool cupcakes thoroughly and garnish with a drizzle of Apple Blueberry Jam, sprinkle with white coconut shreds and topped and deco with desired colourful chocolate eggs.
