Banana Caramel Cupcakes

It was my Birthday the other day and i made the most amazing banana caramel cupcakes that i just had to share them, even though i cheated severely. Most of the recipes on my blog are very easy to make using only minimal ingredients so this fits in quite nicely!
Please excuse the photo.... this cupcake actually belonged to my 2 year old daughter and she had already stuck a finger in the caramel icing. YUM!

• Your favourite banana cake recipe. (Packet or homemade. I used a packet banana cake mix and added mashed banana through it.)
• 1 tin of Nestle caramel top and fill.
• Icing sugar.

See? Told you this recipe was easy!

1. Make your banana cake including mashed old bananas in the mix (1 or 2.)
2. Mix half of the caramel into the batter.
3. Spoon into cupcake papers. (I used the large muffin size ones.)
4. Bake 20-25 minutes.

When the cakes are cool, mix the rest of the caramel with icing sugar for the frosting. My husband and i nearly at it all before we iced any cakes!

These were delicious hot from the oven as the caramel in the cake was melted and gooey. They were just as good when cooled, the caramel sets to a soft caramely ball.

Although i told everyone that my base was a packet mix, no one could tell. They tasted so good! I also made plain old vanilla cupcakes, but so what? Up against these beauties, who needs 'em!

The last one!! Will have to make more :)

Here is my plain vanilla ones, i made the buttercream frosting 3 different colors and spooned alternate colours into my piping bag to make it all swirly and pretty x



Aero Bar Mint Slice

This would have to be one of the yummiest slices i have ever eaten! I love everything choc mint, this is amazing.

• 125 g butter
• 1 cup caster sugar
• 1 tbsp cocoa
• 1 tbsp condensed milk
• 1x block mint aero bar chocolate, crushed. (Or several bars)
• 1x packet choc ripple biscuits, crushed.
• 1 cup icing sugar (for icing)
• 1 tbsp cocoa (for icing)
• 1x knob butter (for icing)

1. Melt butter in microwave then add sugar and mix until sugar has dissolved.
2. Add cocoa and condensed milk.
3. Add biscuits and Aero bar and mix well.
4. Press mixture in a slice tin and ice with chocolate icing.
5. Refrigerate and cut into slices.

Icing: Mix icing sugar, cocoa and butter together with a little hot water until thick but spreadable.

Keep slice in fridge or the icing will melt :)

Marshmallow Ideas

                                      

Marshmallow Ideas

Stir mini/chopped marshmallows into peanut butter or nutella for yummy sandwiches.

mix marshmallows with fresh fruit for topping pancakes, waffles or french toast.

Float marshmallows on top of hot chocolate or microwave all together and stir for a choc mallow drink.

Make a trail mix and include marshmallows.

Place a marshmallow in the bottom of an ice cream cone to prevent drips.

Mix through a fruit salad.

Use marshmallows to decorate cakes and cupcakes.

Microwave or bake on top of biscuits and squish them together.

Slice a banana skin open and fill with mini marshmallows and chocolate chips. Wrap in foil and bake in the oven. Eat with a spoon in the skins. Great for camping!

Rice Bubble Bars

These were so easy to make. They are a yummier and cheaper version of LCM's.

• 125g butter
• 1x 250g packet marshmallows
• 4 cups of rice bubbles
• 1 tsp vanilla essence
• Melted white chocolate or rainbow choc chips to decorate.

The cheap brands work really well in this recipe!

1. Line a slice tray with baking paper
2. Melt marshmallows with the butter in a saucepan until creamy
3. Put rice bubbles in a mixing bowl
4. Add vanilla to marshmallow mixture and quickly mix into the rice bubbles
5. Pour into slice tray and press firmly. (Spray the back of a spoon with oil to help press it down, its very sticky!!)
6. Pour on rainbow choc chips
7. Refrigerate until set
8. Slice into bars

If you are drizzling with melted chocolate, do this after it has set.

Happy eating!! xxxxx

Bubble Mallow Slice

This recipe is time consuming but well worth it! You can tint your marshmallow any colour but i just love pink too much, these would be perfect for a princess party!

• 180g white chocolate
• 2 1/2 cups rice bubbles
• 1 tbsp gelatine
• 1 cup caster sugar
• 1 tsp vanilla
• Pink food colouring (or any colour)
• 2 tbsp hundreds and thousands

1. Line a 3cm deep, 16cm x 25cm slab pan with baking paper.
2. Melt chocolate in microwave. Stir in rice bubbles.
3. Press into slab pan and refrigerate 15 mins or until set.
4. Using a fork, combine gelatine and 1/4 cup cold water in a microwave safe jug. Microwave, uncovered for 30 seconds. Stir with fork and cool for 5 mins.
5. Using an electric mixer, beat sugar and 1/3 cup water on high speed for 5 minutes.
6. While beating on high speed, pour cooled gelatine mixture in a thin steady stream. Beat 10 mins until very thick.
7. Add vanilla and food colouring and beat 1 minute until combined
8. Spoon marshmallow over rice bubble base. Smooth top. Sprinkle with hundreds and thousands.
9. Refrigerate 2 hours until set. Cut into squares to serve.

Brownies With Marshmallow Topping

This brownie tasted amazing! The outside was chewy from the marshmallow and inside was gooey and warm, when it cooled down, the gooey middle bit set like a creamy centre inside a chewy brownie case..... Delightful!



• 250g butter
• 125g chocolate
• 2 cups caster sugar
• 1 tsp vanilla
• 4 eggs
• 1 cup plain flour
• 1/4 cup cocoa
• 50g mini marshmallows
• 1/2 cup choc chips (I used chopped up chocolate.)

1. Preheat oven 180c
2. Lightly grease a 22cm square shallow cake dish
3. Melt butter and chocolate in saucepan over low heat, stirring with a wooden spoon
4. Remove from heat, allow to cool for 2 minutes
5. Stir in sugar
6. Beat in eggs, one at a time
7. Stir in vanilla
8. Sift in flour and cocoa and blend well
9. Stir in choc chips and marshmallows
10. Bake for approx 45 mins.
11. Allow to cool completely in pan before cutting

The marshmallows will rise to the top giving a crunchy topping. Dark or milk chocolate can be used. Coconut or nuts can be added if desired.

Choc Mint Ice-Cream Cake

Ice-cream, chocolate cake and peppermint..... What could taste better?

• 2L mint choc chip ice-cream, softened (not melted.)
• 1 Chocolate mud cake (brought is fine)
• 1 tsp peppermint essence (I didn't use this and it was still amazing)
• Something to decorate the top with (i used chocolate chips and chopped peppermint crisp bar)

1. Soften your ice-cream out on the bench if you haven't already.
2. Remove and throw away icing from mud cake. Using a serrated knife, split cake in half horizontally. Place 1 cake round between 2 sheets of baking paper. Using a rolling pin, roll cake out to fit your round spring form pan. Repeat with remaining cake round.
3. Place 1 cake round into spring form pan. Drizzle with half the essence. Spread half the ice-cream over cake. Top with remaining cake round. Drizzle with remaining essence and spread remaining ice-cream over the top. Decorate top of cake if desired then cover the surface with plastic wrap, then with foil and freeze overnight.
4. Transfer to a plate, stand for 5 Min's to soften slightly. Serve.