Tuesday, March 31, 2009
Banana Cupcakes with Chocolate buttercream Frosting
What will you do when banana skin turns brown and it is begging you " Please eat me before I go Bad". Well.. you can eat them but won't taste that good or you can make some banana cupcakes.These cupcakes are also one way to add fruits to your diet :).This is one of my favourite cupcakes.I made the egg less version and it tastes really good and also is moist and has a good texture.The recipe for the cupcake is from here.
125g (4oz) butter
175g (6oz) sugar
2 eggs/egg substitute equivalent to 2 eggs
2 large mashed ripe bananas
1 tsp Baking soda
2 Tbsp boiling milk
1 tsp baking powder
225g (8oz) flour
Cream butter & sugar till light and fluffy.
Add eggs/ egg replacer one at a time.
Mix in mashed bananas.
Add baking soda that has been dissolved in hot milk.
Lastly mix in sifted flour & baking powder. Don't over beat the batter.
For a cake bake it in a 20cm ring pan on 170 C (325 F) for about 45 mins.
This mixture will produce around 18 standard size cupcakes
and they are baked at 170 C (325 F) for approx 18-25 mins.
You want them to be light golden brown and a toothpick
comes out clean.
Note: They are even better the next day. If you can wait that long
1 cup unsalted soft butter
2 cup confectioners sugar
1 /2 cup cocoa powder
3 tbsp milk
1 tsp vanilla
How to make the frosting:
Cream butter and sift in the confectioners sugar and cocoa powder. Add the milk and vanilla. Mix until well incorporated.
How to frost the cupcakes
For decorations I used Royal Icing star flowers which is optional.
This goes to Poornima's "For th Luv of Chocolate" Event.