Banana Chocolate Cupcakes
Ingredients:
230g Butter, in room temperature
230g Castor Sugar
4 Eggs
230g Self-rising Flour
120g Banana Puree (if wanted more strong flavour add another 50g Banana Puree)
50g Chopped or Small Sliced Banana (to have a bit of the texture)
100g Chopped Chocolate (Any type of chocolate; Milk, Dark or White) or chocolate chip
½ tsp banana essence (in which I skip on this)
Icing :
125g Butter
75g Cream cheese
40g Castor sugar
Method :
Preheat oven to 175 deg. Cel. Place paper baking cases in the muffin trays.
Combine butter, sugar, eggs and flour in a mixer. Beat until smooth and pale, about 2 to 3 minutes.
Add in banana puree, chopped chocolate and essence (optional), mix until combined and after the batter is done add in the chopped or small sliced banana. Spoon batter into the case. Bake for 20 minutes or until cooked. Use the wooden stick to poke in the cupcakes and make sure no sticky texture, so it is cooked.
Remove tins from oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
For me, I don’t have time to prepare this.. but the end result is not bad without icing.
Prepare the icing by beating the butter, cream cheese and sugar until smooth.
Pipe the icing onto the top of each cupcake. Decorate with banana slice.
Ingredients:
230g Butter, in room temperature
230g Castor Sugar
4 Eggs
230g Self-rising Flour
120g Banana Puree (if wanted more strong flavour add another 50g Banana Puree)
50g Chopped or Small Sliced Banana (to have a bit of the texture)
100g Chopped Chocolate (Any type of chocolate; Milk, Dark or White) or chocolate chip
½ tsp banana essence (in which I skip on this)
Icing :
125g Butter
75g Cream cheese
40g Castor sugar
Method :
Preheat oven to 175 deg. Cel. Place paper baking cases in the muffin trays.
Combine butter, sugar, eggs and flour in a mixer. Beat until smooth and pale, about 2 to 3 minutes.
Add in banana puree, chopped chocolate and essence (optional), mix until combined and after the batter is done add in the chopped or small sliced banana. Spoon batter into the case. Bake for 20 minutes or until cooked. Use the wooden stick to poke in the cupcakes and make sure no sticky texture, so it is cooked.
Remove tins from oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
For me, I don’t have time to prepare this.. but the end result is not bad without icing.
Prepare the icing by beating the butter, cream cheese and sugar until smooth.
Pipe the icing onto the top of each cupcake. Decorate with banana slice.
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