INGREDIENTS

– 1 ½ cups all-purpose flour
– 1 cup cake flour
– 1 ½ tsp baking powder
– 1 ½ tsp baking soda
– 1 ½ tsp salt
– 2 eggs
– 1 ¾ cup brown sugar
– 1 cup vegetable oil
– 1 cup Angel Evaporada
– 1 tsp vanilla extract
– 2 cups mashed ripe banana (lakatan)
– 1 ½ cup creamy peanut butter

Oatmeal Crumble:
– 1 cup rolled oats
– 8 tablespoons butter cubed
– ½ cup all-purpose flour
– ½ cup brown sugar
– ¼ cup granulated sugar
– ½ tsp salt

PROCEDURE

1. In a bowl, combine all-purpose flour, cake flour, baking powder, baking soda and salt. In a second bowl combine eggs, sugar, oil, vanilla, and Angel Evaporada.
2. Slowly add dry ingredients to your wet ingredients. Mix well until combined. Fold in mashed bananas to the batter. Set aside.
3. To make oatmeal crumble lace all the ingredients into a medium bowl, and use a pastry cutter or your hands to combine the ingredients, rolled oats, butter ½ cup all-purpose flour, ½ cup brown sugar, ¼ cup granulated sugar and ½ teaspoon salt
4. The butter should be fully incorporated and not dry. Set aside.
5. Line cupcakes pan with liners and fill halfway through. Add half teaspoon to a teaspoon of peanut butter and top with batter until ¾’s full. Sprinkle oatmeal crumble evenly on top of the cupcakes.