- 1/3 cup canola oil (75 mL)
- 1/2 cup granulated sugar (125 mL)
- 2 eggs (2)
- 2 tsp vanilla (10 mL)
- 1 cup mashed banana (2 large bananas) (250 mL)
- 1 3/4 cups all-purpose flour (425 mL)
- 1 tsp baking powder (5 mL)
- 1/2 tsp baking soda (2 mL)
- 1/4 tsp salt (1 mL)
- 1/4 cup buttermilk (60 mL)
- 3/4 cup toffee bits (180 mL)
- 1/2 cup chopped walnuts (125 mL)
- 3 Tbsp canola margarine (45 mL)
- 3 cups icing sugar (750 mL)
- 2 Tbsp custard powder (30 mL)
- 1/2 tsp vanilla (2 mL)
- 2-3 Tbsp milk (30-45 mL)
- In a large mixing bowl, combine canola oil and sugar. Beat well. Add eggs and beat well a second time.
- Add vanilla and mashed banana and beat until well combined.
- In a second medium size bowl, combine flour, baking powder, baking soda and salt. Mix well.
- With mixer operating, alternately add dry ingredients and buttermilk to the canola oil mixture, beginning and ending with the dry ingredients.
- Measure 1 Tbsp (15 mL) toffee bits into the bottom of each of 12 silicone muffin cups.
- Divide walnuts, and sprinkle over toffee bits.
- Fill muffin cups with banana cake batter.
- Bake cupcakes at 350°F (180°C) for 20 – 25 minutes or until done and toothpick inserted into the centre of the cupcakes comes out clean.
- Let cupcakes cool completely in the silicone cups. Remove from cups. Cut each cupcake in half crosswise and frost bottom half with custard frosting. (Recipe follows.) Place top on cupcake and frost top of cupcake. Decorate with fresh banana slices or with dried banana chips.
- Combine all ingredients in medium size mixing bowl. Beat well until fluffy. Add more milk if necessary.
Banana Walnut Torte Cupcakes
Bananas and walnuts pair well in a dessert. You'll go bananas for this delicious creamy and nutty cupcake that includes a custard frosting recipe.
- Serving Size
- 1 cupcake
- Total Fat
- 13.7 g
- Saturated Fat
- 3 g
- 32 mg
- 175 mg
- 50 g
- 0.9 g
- 38 g
- 3.4 g
- 103 mg