hello YouTube it’s me Jenna and I’m at
home and I’m going to bake something
broody delicious I’m going to do
banana pecan and maple cupcake I really
like these cupcakes because my really
light and combination phenomena and
pecan all you’re going to need first of
all is 280 grams of self-raising flour
200 grams of caster sugar 50 grams of
dark soft brown sugar 3/4 of a teaspoon
of bicarbonate of soda because of this
soft sticky sugar you’re going to need
to poke it around up a little bit with a
spoon you could leave it there but I
like to have a little bit of extra nutty
crunchies in my cake so I’m going to add
50 grams of chopped pecan
then I’ve got 250 grams of softened
unsalted butter it’s really nice and
soft and squishy these bananas have been
sitting around for well over a week
they’re a bit Brown that makes them
perfect for baking yeah I just get your
fork and just kind of submission it’s
starting to look like a puree now and
that goes Wow look for large free-range
eggs crack those in to the bone as well
start mixing straightaway low speed and
speed up to a movie
and it’s true
so now we bring it back down to a low
speed and then I’ve got two tablespoons
of whole milk here just going to pop
that in and then increase the speed up
to a medium again and just mix it for
like 20 or 30 SEC’s
that’s my batter ready and as you can
see it’s really lovely and well combined
and a little bit runny but this is just
what we want it smells really Benari so
I’ve got two cupcake trays which I’ve
lined with paper you just need to scoop
them out with your fools two-thirds of
the way full approximately right so
that’s all my batter now I just need to
bake these at 170 degrees for 20 to 24
minutes put them in the oven now
right so while their cakes are baking in
the oven I’m going to make the most
delicious tree ever which is pecan
brittle prepare your baking tray with
some oil just a flavorless oil like
ground nut oil sunflower get a pastry
brush and just brush it all around
you’re going to need to do that with
your bachelor so use a heat proof rubber
spatula like this one
and brush that with oil too but that’s
super important anyway it’s really easy
we’re going to go over to the hob so
follow me I’ve got a little saucepan
here and I’ve got 1 cup of castor sugar
and then a quarter of a cup of water
don’t stir it because that can
contribute to crystallizing in the sugar
so just give it a little shuffle around
just to kind of settle it down and then
pop the heat on to let it heat up let it
come to the boil it’ll get to be a sort
of light amber color and that’s when we
turn off the heat and add a load of
stuff while your sugar and water is
simmering over there I’ve got an 1/2 a
cup of pecans and I’m just gonna chop
them just to choppin up a little bit
when they hit that really hot sugar
they’ll kind of toast in in the hot
sugar the next thing you have to have
ready is a tablespoon of butter and
we’re gonna add that as soon as it comes
off the heat they have it ready right so
reach that delightful light amber color
so I’m going to turn it off the heat
I’ve got my tablespoon of butter and I’m
gonna use my greased spatula to stir
that around it’s gonna bubble up quite a
bit quite a bit right so as you can see
this is pretty hot don’t not even no
matter how tempting it is stick your
finger in there it’ll hurt and it will
really enjoy and now I can flip my
chopped nuts in so give it a good old
stir you want to make a nice even puddle
of brittle then it will take about 30 to
45 minutes to set completely and it will
go completely brittle
now I get to make delicious maple
buttercream and that’s going to be the
icing on the cake is gonna really make
this cake amazing so I’ve got 300 grams
of softened unsalted butter pop that in
the next clip we need to beat that on
quite a high speed for three to four
minutes until it’s really pale white and
fluffy
open up I’ve got 675 grams of icing
sugar which I’ve sifted so just let that
mix for three or four minutes all right
that is fluffy so next we need to loosen
it up with maple syrup now this is one
of the strongest ones it’s a number two
make sure you use actual maple syrup
rather than make and flavored syrup
because that’s not the real deal you
need the strong strong strong good stuff
I’m going to put six tablespoons of that
in wallets on a low speed give it one
last little minute or two of beating and
then it’s ready to go
this is what your license should look
like sort of fluffy not too wet and not
too stiff if you feel like it’s too
stiff just add some more maple this is
just right right he’s already let’s just
type double check oh yeah they’re nice
and springy so we can take those out and
leave them to cool right though our
cakes are nice and cool and the brittle
is also cooled down and completely hard
and good our buttercream so now we need
to put them all together and so the
first thing you need to do is take your
brickle off the sheet yeah oh look at
that big messy bit it’s like the first
of a fish just chopped up enough so that
you can pop a little bit on with your
cakes got your lovely buttercream just
give it a little stir around just for
today I’m going to do this now I’m gonna
grab a kind of squash ball size and a
ping-pong ball just pop that amount on a
cake and I like to bounce it on and turn
my cake around like reaching all the
sides and
find a nice big nugget of delicious
brittle on the top
so there you go my banana pecan and
maple cupcake SuperDuper yummy you
better make this cake that’s not the
best reason to use your overripe bananas
when I bought it
mmm the bananas are going to keep that
moist for a couple of days as well as an
extra bonus so you might not be able to
eat all 24 in one day so I hope you
enjoyed that I really enjoyed making it
and eating it you I ate it for you and
there’s just one last thing this recipe
comes from my new book just hiding in
the background look at it it’s really
nice and I’m so excited about it and you
can buy this by clicking on the book or
in the description box below and I hope
you enjoy it because it’s got tons of
your musings and sword including this
recipe and 50 recipes in total setup
lots of cakes to try and eat I hopefully
you enjoyed it I really enjoy baking you
you
home and I’m going to bake something
broody delicious I’m going to do
banana pecan and maple cupcake I really
like these cupcakes because my really
light and combination phenomena and
pecan all you’re going to need first of
all is 280 grams of self-raising flour
200 grams of caster sugar 50 grams of
dark soft brown sugar 3/4 of a teaspoon
of bicarbonate of soda because of this
soft sticky sugar you’re going to need
to poke it around up a little bit with a
spoon you could leave it there but I
like to have a little bit of extra nutty
crunchies in my cake so I’m going to add
50 grams of chopped pecan
then I’ve got 250 grams of softened
unsalted butter it’s really nice and
soft and squishy these bananas have been
sitting around for well over a week
they’re a bit Brown that makes them
perfect for baking yeah I just get your
fork and just kind of submission it’s
starting to look like a puree now and
that goes Wow look for large free-range
eggs crack those in to the bone as well
start mixing straightaway low speed and
speed up to a movie
and it’s true
so now we bring it back down to a low
speed and then I’ve got two tablespoons
of whole milk here just going to pop
that in and then increase the speed up
to a medium again and just mix it for
like 20 or 30 SEC’s
that’s my batter ready and as you can
see it’s really lovely and well combined
and a little bit runny but this is just
what we want it smells really Benari so
I’ve got two cupcake trays which I’ve
lined with paper you just need to scoop
them out with your fools two-thirds of
the way full approximately right so
that’s all my batter now I just need to
bake these at 170 degrees for 20 to 24
minutes put them in the oven now
right so while their cakes are baking in
the oven I’m going to make the most
delicious tree ever which is pecan
brittle prepare your baking tray with
some oil just a flavorless oil like
ground nut oil sunflower get a pastry
brush and just brush it all around
you’re going to need to do that with
your bachelor so use a heat proof rubber
spatula like this one
and brush that with oil too but that’s
super important anyway it’s really easy
we’re going to go over to the hob so
follow me I’ve got a little saucepan
here and I’ve got 1 cup of castor sugar
and then a quarter of a cup of water
don’t stir it because that can
contribute to crystallizing in the sugar
so just give it a little shuffle around
just to kind of settle it down and then
pop the heat on to let it heat up let it
come to the boil it’ll get to be a sort
of light amber color and that’s when we
turn off the heat and add a load of
stuff while your sugar and water is
simmering over there I’ve got an 1/2 a
cup of pecans and I’m just gonna chop
them just to choppin up a little bit
when they hit that really hot sugar
they’ll kind of toast in in the hot
sugar the next thing you have to have
ready is a tablespoon of butter and
we’re gonna add that as soon as it comes
off the heat they have it ready right so
reach that delightful light amber color
so I’m going to turn it off the heat
I’ve got my tablespoon of butter and I’m
gonna use my greased spatula to stir
that around it’s gonna bubble up quite a
bit quite a bit right so as you can see
this is pretty hot don’t not even no
matter how tempting it is stick your
finger in there it’ll hurt and it will
really enjoy and now I can flip my
chopped nuts in so give it a good old
stir you want to make a nice even puddle
of brittle then it will take about 30 to
45 minutes to set completely and it will
go completely brittle
now I get to make delicious maple
buttercream and that’s going to be the
icing on the cake is gonna really make
this cake amazing so I’ve got 300 grams
of softened unsalted butter pop that in
the next clip we need to beat that on
quite a high speed for three to four
minutes until it’s really pale white and
fluffy
open up I’ve got 675 grams of icing
sugar which I’ve sifted so just let that
mix for three or four minutes all right
that is fluffy so next we need to loosen
it up with maple syrup now this is one
of the strongest ones it’s a number two
make sure you use actual maple syrup
rather than make and flavored syrup
because that’s not the real deal you
need the strong strong strong good stuff
I’m going to put six tablespoons of that
in wallets on a low speed give it one
last little minute or two of beating and
then it’s ready to go
this is what your license should look
like sort of fluffy not too wet and not
too stiff if you feel like it’s too
stiff just add some more maple this is
just right right he’s already let’s just
type double check oh yeah they’re nice
and springy so we can take those out and
leave them to cool right though our
cakes are nice and cool and the brittle
is also cooled down and completely hard
and good our buttercream so now we need
to put them all together and so the
first thing you need to do is take your
brickle off the sheet yeah oh look at
that big messy bit it’s like the first
of a fish just chopped up enough so that
you can pop a little bit on with your
cakes got your lovely buttercream just
give it a little stir around just for
today I’m going to do this now I’m gonna
grab a kind of squash ball size and a
ping-pong ball just pop that amount on a
cake and I like to bounce it on and turn
my cake around like reaching all the
sides and
find a nice big nugget of delicious
brittle on the top
so there you go my banana pecan and
maple cupcake SuperDuper yummy you
better make this cake that’s not the
best reason to use your overripe bananas
when I bought it
mmm the bananas are going to keep that
moist for a couple of days as well as an
extra bonus so you might not be able to
eat all 24 in one day so I hope you
enjoyed that I really enjoyed making it
and eating it you I ate it for you and
there’s just one last thing this recipe
comes from my new book just hiding in
the background look at it it’s really
nice and I’m so excited about it and you
can buy this by clicking on the book or
in the description box below and I hope
you enjoy it because it’s got tons of
your musings and sword including this
recipe and 50 recipes in total setup
lots of cakes to try and eat I hopefully
you enjoyed it I really enjoy baking you
you
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