Banana Crunch Cupcake

Name: Banana Crunch Cupcake
Ingredients: 1 1/2 cup All Purpose Flour; 3/4 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1/4 teaspoon Salt; 3/4 cup Sugar; 1/2 cup Butter softened; 2 pieces Eggs; 1 1/3 cup mashed overripe Lacatan banana; 1 packet NESTLÉ® All Purpose Cream; 1 tablespoon Calamansi Juice; 4 packets NESTLÉ® Crunch® roughly crushed; 1/3 cup Brown Sugar; 1/2 cup chopped Walnuts; 1 teaspoon ground cinnamon

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Prep Time

Cooking Time

Skill Level

Challenging

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

INGREDIENTS

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1 1/2	cups	1 1/2 cup All Purpose Flour
3/4	teaspoon	Baking Soda
1	teaspoon	Baking Powder
1/4	teaspoon	Salt
3/4	cup	Sugar
1/2	cup	Butter, softened
2	pieces	Eggs
1 1/3	cups	1 1/3 cup mashed, overripe Lacatan banana
1	packet	NESTLÉ® All Purpose Cream
1	tablespoon	Calamansi Juice
4	packets	NESTLÉ® Crunch®, roughly crushed
1/3	cup	Brown Sugar
1/2	cup	chopped 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.