Preheat oven @180C, till we prepare the cake batter
Mix all dry ingredients in a large bowl. Plain flour, almond and coconut flour, cocoa powder, baking powder and soda and 3/4 cup sugar.
In another clean and dry bowl add eggwhites and remaining 1/4 cup sugar, beat till soft peaks can be seen.
Now add the egg yolks and vanilla essence beat till mixture becomes smooth
In the bowl of dry ingredients add melted butter and beat well till the mixture is well combined.
The mixture will look crumbly At this stage add banana puree and blend well.
Now add in the egg mixture and combine using a spatula.
A silky, thick batter will be ready
Add milk as required. Mix by cut and fold method.
Prepare muffin tins. Scoop in this mixture in the muffin liners, up till 3/4 full
Place in the preheated oven and bake for 15 minutes. This recipe yields 20 medium sized cupcakes.
Cool completely before garnishing.
Frosting: in a large bowl, take chilled cream and beat until you see soft peaks.
Then add Sprig Banoffee Caramel topping and continue beating till stiff peaks can be seen.
In a cup mix 2 tablespoons of Sprig Banoffee Caramel sauce and some water to dilute the sauce.
Slice 1 banana and keep it ready
make small holes in the centre of the cakes for filling the sauce, with the help of a nozzle end.
Fill teaspoon of Sprig Banoffee caramel sauce in the centre
Prepare a piping bag with your favourite nozzle. Fill the piping bag with the frosting.
Pipe rossets as you like
Drizzle the diluted caramel sauce on top
Garnish with sliced banana. Refrigerate and serve .
