Banana Toffee Shortcakes
This recipe makes 8 servings
|Per serving: about||-|
|total fat||20 g|
|sat. fat||12 g|
- Portion size: 8
Strawberries are not the only stars of shortcake. You can make the cupcakes ahead and assemble the dessert at the last minute.
- 2/3 cup 2/3cupwhipping cream
- 2 2bananabananas, sliced
- 1/2 cup 1/2cupprepared butterscotch sauce Banana Toffee Cupcakes:
- 1/3 cup 1/3cupbutter, softened
- 1/4 cup 1/4cuppacked brown sugar
- 1 1eggeggs
- 1 tsp 1tspvanilla
- 1 cup 1cupall-purpose flour
- 1/2 tsp 1/2tspbaking powder
- 1/4 tsp 1/4tspbaking soda
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tspcinnamon
- 1/2 cup 1/2cupmashed bananabananas
- 2 tbsp 2tbspsour cream
- 1/2 cup 1/2cuptoffee bits
Grease 8 muffin cups; set aside.
Banana Toffee Cupcakes: In bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Whisk together banana and sour cream. Stir flour mixture into butter mixture alternately with banana mixture, making 3 additions of flour mixture and 2 of banana mixture. Stir in toffee bits.
Spoon into prepared muffin cups. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to rack and let cool completely. (Make-ahead: Store in airtight container for up to 2 days. Or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)
In bowl, whip cream. Split cupcakes in half. Place bottoms on serving plates; top with whipped cream. Arrange bananas over cream; replace tops. Drizzle with sauce.
Source : Canadian Living Magazine: February 2004