Ingredients:
110g self raising flour sifted
110g caster sugar
110g butter softened
2 large eggs
1 large banana to decorate
To decorate:
400ml double cream
3 tbsp dulce de Leche
1 banana sliced
Method:
Preheat oven to 190 (170c fan ) and line a 12 hole cupcake tin with paper cases.
Measure the cake ingredients into a bowl and whisk for about three minutes.
Then divide the mixtures between the cupcake cases and bake for 15-20 minutes. Once baked leave them to cool.
Whip the cream until it holds shape then pipe on top of each cake.
Drizzle the cakes with dulce de Lexie and put a banana slice on top of each.
By:
Mitcham Halqa
