Recently I have found a full bottle of banana liqueur in my cupboard. I have decided to try to add this liqueur into muffin's batter. I was quite happy with the result. Muffins were spongy, fluffy and chewy at the same time, with a hint of banana. I also added some liqueur into frosting and was delicious too. Rich, sweet actually could be eaten without the muffins.
Ingredients for 7 muffins:
- 1 banana
- 60 ml banana liqueur
- 1 egg
- 50 ml natural yogurt
- pinch of salt
- 80 ml sugar
- 250g self - rising flour
Preheat the oven to 200C. Line muffin tin with paper cases.
Mash the banana with fork. Add the liqueur, egg and yogurt and stir well. Then add the flour, sugar and salt mix again until all ingredients are just combined.
Spoon the batter into paper cases, 3/4 full. bake in preheated oven for 20 -25 minutes until skewer inserted in the centre of the cake comes out clean.
Transfer baked muffins into a wire rack to cool them down.
Ingredients for frosting:
- 65 ml double cream
- 100 g Mascarpone cheese
- 50g icing sugar
- 2 tbsp banana liqueur
- 1 banana
- lemon juice
The cream, Mascarpone, and sugar place in an electric mixer bowl and whisk until creamy. Then add banana liqueur and whisk again. Put into a fridge for an half an hour to chill before decorating the muffins.
If you wish to put slice of banana on top of each muffin, slice the banana and cover the slices in lemon juice this will prevent the banana from turning brown.
Put the chilled frosting into icing bag with nozzle and decorate the muffins. On top of each place a slice of banana.
Enjoy !
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