From one large orange, remove the zest with a fine grater and squeeze the juice. If you get the flesh - okay, even encouraged, but without the white film. By the way, if you want the juice down to the last drop, hold and cut in halves orange 30 seconds in the microwave. There should be about 100 ml. If it is more or less not terrible. Half of the juice, butter and sugar in a saucepan and cook the caramel until thick. I got 15 minutes. While cooking the caramel, grate the fresh ginger and 5 minutes before shutdown, add the ginger in caramel.

When the caramel begins to darken and become thicker, remove from heat and pour it in a oiled muffin tin.

Cut into shreds the bananas and put on the slightly cooled caramel

Preheat the oven to 180 degrees and take the paste. Softened margarine, sugar and egg beat with a mixer in a homogeneous mass.

Now add the remaining 50 ml of juice, all the zest, a tablespoon of chopped ginger and a tablespoon of sour cream. Stir again - now with a spoon.

And finally, add two tablespoons with slide flour and starch. First stir in a spoonful of flour and starch mixed with baking powder, and then adding, achieve not liquid, but viscous consistency. Spread the batter over the bananas. You can not flatten the surface in the oven will be spread evenly

Bake until dry splinter and light blush

Take out, let cool slightly, take out.

Mouthwatering ginger-orange flavor, bright banana-citrus flavor with slight pungency and a nice rich color cupcakes have you will love it!