Banana Crunch Cupcake
Banana Crunch Cupcake

Banana Crunch Cupcake

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Challenging

  • Snack
  • Appetizer
  • Fish-free
  • Crustaceans-Free
  • receta de sopa sencilla
  • Dip

INGREDIENTS

1/2 cups All Purpose Flour
3/4 teaspoon Baking Soda
1 teaspoon Baking Powder
1/4 teaspoon fine salt
3/4 cup Sugar
1/2 cup Butter, softened
2 pieces Eggs
1/3 cups mashed, overripe Lacatan banana
1 packet NESTLÉ® All Purpose Cream, chilled
1 tablespoon Calamansi Juice
4 packets NESTLÉ® Crunch®, roughly crushed
1/3 cup Brown Sugar
1/2 cup toasted walnuts
1 teaspoon ground cinnamon

STEPS

Step 1 Preheat oven to 350˚F. Grease and line muffin pans with foil.
Step 2 Sift together dry ingredients (all-purpose flour, baking soda, baking powder, salt, and sugar). Set aside.
Step 3 Using an electric mixer, cream butter until light and fluffy. Add eggs one at a time, mixing well after each addition.
Step 4 Add mashed bananas and prepared cream. Fold in dry ingredients.
Step 5 Fill pans with batter 3/4 full and sprinkle generously with topping. Bake for 30-45 minutes or until toothpick inserted in the center comes out clean. Cool before serving.

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