Peanut Butter Banana Cupcake
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
- 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.
- Slowly add dry ingredients to your wet ingredients. Mix well until combined. Fold in mashed bananas to the batter. Set aside.
- 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
- The butter should be fully incorporated and not dry. Set aside.
- 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.