- Preheat the oven to 1700C and line the cupcake tray with liners.
- In the bowl of your stand mixer (hand mixer works too) with the paddle attachment fitted, add butter, flour, sugar, cinnamon and baking powder. Beat to combine until you achieve a sandy consistency.
- Pour in the milk in a slow stream and beat to combine. Scrape down the sides of the bowl and add the eggs. Mix to combine.
- Add the vanilla essence and mashed banana and fold in gently with a spatula. Pour (or scoop, using a cookie scooper – my foolproof method!) into prepared cupcake tin, filling it 3/4th of the way and bake for 20 minutes or until cupcakes test done.
- In a medium saucepan, add cream and heat on medium flame till it comes to a rolling boil.
- Pour over chocolate and let it sit for a few seconds, then add the butter and whisk till combined.
- Refrigerate till cool and spread over cupcakes!
An update is due! Between my computer crashing, backing up and re-loading files and the flu, there has been very little baking going on. It is also partly due to working really hard at a brand new job that I started! It’s only been a little over the week so it’s too early to divulge any details but here’s what I will share – this banana cupcake recipe! It’s been long overdue, I know but its so worth it.
I don’t know whether it’s the bananas or what but the cake is unbelievably moist and caramel-ly. They stayed this way in spite of refrigerating them! They are really easy to make too – the method is similar to all The Hummingbird Bakery Cookbook cupcakes. You mix the butter with the dry ingredients and then add milk, eggs etc. Whatever the method maybe, it works! Try it. You wont be sorry.
Yields: 12 cupcakes
Source: The Hummingbird Bakery Cookbook
140g caster sugar
1 tbs baking powder
1 tsp ground cinnamon
1 tsp vanilla essence
120g peeled bananas, mashed (about 1 and 1/2)
200g Amul fresh cream (single cream)
2 tbs butter
|3 Simple Steps for Banana Cupcakes! (Also a chance to use my new iPhone app!)|