Banana Toffee Shortcakes
Strawberries are not the only stars of shortcake. You can make the cupcakes ahead and assemble the dessert at the last minute.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 380 |
| pro | 4 g |
| total fat | 20 g |
| sat. fat | 12 g |
| carb | 49 g |
| fibre | 1 g |
| chol | 84 mg |
| sodium | 311 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 9% |
| vit A | 20% |
| vit C | 7% |
| folate | 15% |
-
2/3 cup (150 mL) whipping cream
2 bananas, sliced
1/2 cup (125 mL) prepared butterscotch sauce
Banana Toffee Cupcakes:
1/3 cup (75 mL) butter, softened
1/4 cup (50 mL) packed brown sugar
1 egg
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) each baking soda, salt and cinnamon
1/2 cup (125 mL) mashed banana
2 tbsp (25 mL) sour cream
1/2 cup (125 mL) toffee bits
Preparation:
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
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For more ideas on cooking with Real Cream, click here |
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