Sunday, February 24, 2008

Banana Cupcakes with Toffee Pecans

1/2 cup vegetable oil
2/3 cup caster sugar
2 eggs
1 1/3 cups self-raising flour
1/2 teaspoon bicarbonate of soda
1 cup mashed ripe banana

Toffee pecans:
1 cup sugar
1/4 cup water
7 oz pecan halves, toasted

Preheat oven to 325 F. Lightly grease 10 x 3/4 cup capacity cupcake pans.
Beat oil, sugar, eggs, flour, bicarbonate of soda and banana with electric mixer for about 4 minutes or until pale in colour.
Pour evenly among prepared pans. Bake 25 minutes or until a skewer inserted comes out clean. Turn onto wire rack to cool.
Meanwhile, combine sugar and water in medium pan, cook over low heat, stirring, until sugar is dissolved. Bring to a boil, simmer about 5 minutes or until a golden brown colour. Arrange pecans on cakes and drizzle with toffee. Leave to cool.

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