Thursday, 10 November 2011

Chocolate and banana cupcakes

I realise there has been somewhat of a bias towards chocolate based bakes here so far. I blame personal cravings. But this is a classic at my house and one that's definitely worth sharing! The banana sponge stays so moist and full of flavour for days! And I can always kid myself that if it has fruit in it, it must be good for me! So a batch of these never lasts very long...

Banana cupcakes with chocolate frosting.....*Homer SImpson-like gargle*

You will need:

For the cupcakes
  • 120g plain flour
  • 140g caster sugar
  • 1tbsp baking powder
  • 1tsp ground ginger
  • A pinch of salt
  • 80g unsalted butter
  • 120ml milk (for best results use whole milk)
  • 2 egss
  • 120g banana, peeled and mashed
  • 12 hole cupcake or muffin tray lined with paper cases
For the icing
  • 300g sifted icing sugar
  • 100g unsalted butter
  • 40g sifted cocoa powder
  • 40ml milk
To make:
  • Preheat the oven to 170°c (Gas mark 3)
  • Put the flour, sugar, baking powder, cinnamon, ginger, salt and butter in an electric mixer using the paddle attachment (alternatively, use a handheld electric whisk) and beat the ingredients together on a slow speed. Continue until the mixture has a similar consistency to sand and everything has been combined.
  • Slowly pour the milk into the created mixture. Continue beating well until everything has been blended well. 
  • Add the eggs and again, beat well. Ensure you scrape any mixture from the sides of the bowl with a spatula and stir in.
  • Stir in the mashed banana by hand.
  • Spoon the mixture into the waiting cases. Try not to fill beyond about 2/3 capacity. If you have extra mixture, make extra cupcakes rather than over-filling!
  • Bake in the oven for approx 20 minutes. Or until the sponge is lightly golden and a skewer comes out clean.
  • Whilst the cupcakes are cooling on a wire rack, make the icing!
  • Put the icing sugar, butter and cocoa powder together and use the mixer (or handheld whisk) on a medium speed.
  • Turn down to slow speed to add the milk one spoonful at a time.
  • Once the milk has been fully mixed, turn up to high speed and beat until the icing is fluffy. This can take up to 5 minutes, so be patient!
  • Once done, top the cupcakes with the icing and decorate however you wish. I find simple grated chocolate works best.

This recipe is from The Hummingbird Bakery Cookbook. It is full of easy, professional looking and beautiful tasting recipes. Highly recommended!

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