Tuesday, April 10, 2012

Chinny's Banana Butter Cuppycake with Nutella Buttercream

{Banana Butter Cuppycake with Nutella Buttercream}

What you need for the Cuppycake
- Betty Crocker’s SuperMoist White cake premix
- Butter (I used salted, room temperature, to replace oil in the premix)
- Milk (to replace water in the premix)

- Eggs
- Mashed bananas (you can leave the bananas chunky if preferred)
- Cuppycake holders/moulds
- Decoration candy/topping
- Toothpicks / cake tester

What you need for the Buttercream
- Butter (I used salted, soften & not melted)
- Icing sugar (sifted)
- Milk
- Nutella spread


- Follow the instructions on the BC cake mix box

- Replace the ingredients as mentioned above
- Mix well with a hand whisk till batter is smooth
- Add in the bananas and evenly distribute them
- Scoop the mix into your moulds and fill up to 60% full
- Fill up the space in your HCP with the moulds and cook with the smallest fire
- After 5-8mins, use a cake tester or toothpick to check if your cuppycake is cooked
- Cool them off on a cooling rack

Preparing the Nutella Buttercream frosting
- Sift the icing sugar into the soften butter in a big glass/metal bowl
- Pour in just a little bit of milk
- Hand whisk and keep adding the sifted icing sugar till you get medium peak. 
For me, I didn’t want the buttercream to be wayyy too sweet so I used less icing sugar. If you prefer the frosting to be thicker and harder, continue adding the sugar and whisk till you get almost hard peak
- Add a few tablespoons of nutella to the buttercream

Assembling the cuppycake
- Place the cuppycake on a flat surfacing
- Use a star tip and pipe the buttercream with a piping bag into a swirl – biggest from the base to a sharp peak on the tip
- Decorate with the candy / topping

Share the love with your family & friends~! ('  ,')

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