Saturday, April 2, 2011

Experimentia 1

What happens when you have the craving for bananas, oreos and had acquired a taste for rum? You combine all these three distinct items into a batter for cupcakes and aptly name them Banana-Oreo-Rum Cupcakes!

In my previous blog, Going Bananas Over Bananas, I baked a wonderful banana cake. It was an affirmation that I could bake it right. Further inspired by fellow bloggers who also baked Banana cakes; Banana Oreos Cakes and Rum Cakes, I thought I should combine all my three favorites and experiment. Hence the title of my blog Experimentia 1. It being the first of many more 'experiments' to come.

Really ignorant if there is already such a combination out there and I do appreciate it if fellow readers could tell me so and provide me the references. In any case, I doubled and adapted the recipe from blogger Cuisine Paradise so as to make it a tad original.

I replaced the Plain Flour with Cake Flour simply because I had left overs from previous bakes and I wanted the cake to be lighter and more fluffy. To cut down the 'sweet' content, without reducing the sugar, I left out the condensed milk and poured in the rum. As I was mindful that I had left out the sweetness of the condensed milk and replaced it with something bitter, I decided to crush as many oreos as I like and did so with the bananas by mashing more than 4. I was hoping the natural sweetness of the over-riped bananas will also overcome the 'bland' mixture. Really, it is up to the individual when it comes to a matter of taste.

Recipe for Banana-Oreo-Rum Cupcakes:

220g Cake Flour
220g Butter
180g Caster Sugar
4 eggs
1 tsp Baking Powder
1 tsp Baking Soda
1 tbsp Dark Rum
1 tbsp vanilla extract
About 16 Oreo cookies coarsely pounded
4 - 5 bananas randomly mashed

1) Preheat oven to 180 degrees C
2) Cream butter and sugar till light and fluffy
3) Beat in the eggs
4) Incorporate the mashed bananas, rum and vanilla extract
5) Sieve flour, baking powder and baking soda over the batter and fold in gently
6) Fold in the crushed cookies
7) Scoop and fill in cupcake casings - makes about 14
8) Bake for 25 to 30 mins

And there you have it, a moist and fluffy Banana-Oreo-Rum cupcake.


  1. I know what you mean about the bananas. It is such a cheap ingredients and natural sweetener when riped. It cuts well in sugar.

  2. These sound really great. I'm new here but plan to visit often. Have a great day. Blessings...Mary

  3. Hi Victor and Mary, thanks guys for visiting my blog and commenting on it. Guess we enthusiastic ones will always want to try out recipes after recipes and eventually create our very own:)
    Happy Easter in advance!