Banana Cupcake with Dulce de Leche Filling

To be Scone It’s so cute and fragrant that you have no idea! Whenever I will do It was using bananas I wait for them to be very ripe, almost past the point of consumption, that way they are very sweet and you don’t need a lot of sugar in the dough.

For this recipe I used it, mixing everything in the order below:

• 2 small bananas (caturras) mashed with a fork;
• 2 eggs, lightly beaten (with a fork);
• 3 tablespoons of soybean oil;
• 3 tablespoons of milk;
• 1 teaspoon of vanilla essence;
• 6 tablespoons sugar;
• 1 cup (240ml) wheat flour;
• 1 pinch of cinnamon powder;
• 1 level spoon (soup) of baking powder.

I filled 2/3 of the paper molds and baked them in a preheated oven at 180ºC for approximately 35 minutes.

With the dumplings cold, I removed a cap using a sharp knife. I filled the cavity with dulce de leche and replaced the lid. As this dough is very aerated, little holes form inside and the dulce de leche fills these spaces.

I made that little sugar coating on top. I put about 3 tablespoons of icing sugar in a small pot, 1 tablespoon of lemon juice and mixed and added water (very little), until it formed a thick paste. Then just spread a little over each cupcake.

This recipe yields 9 units! I didn’t show the inside because I made them to take a friend to her house, but they were delicious! You can trust!

* If you are going to make it without filling and topping, it is a good idea to use more sugar in the dough.