Monday, September 15, 2014


adapted from  :  Joy of Baking ... (moist & delicious)

Ingredients :

   1  cup   granulated white sugar  (200 gm)
   1  cup   all-purpose flour  (130 gm)
1/3  cup   cocoa powder  (35 gm)
3/4  tsp    baking powder
3/4  tsp    baking soda
1/4  tsp    salt
   1  large  egg
1/2  cup   mashed ripe bananas (about 1 medium sized banana)
1/2  cup   warm water  (120 ml)
1/4  cup   milk  (60 ml)
1/4  cup   vegetable oil  (60 ml)
3/4  tsp    vanilla extract

Chocolate Fudge Frosting :  (optional)

 90  gm   cooking chocolate, coarsely chopped  (3 ounces)
1/2  cup  butter  (113 gm)
   1  cup  icing sugar, sifted  (120 gm)
   1  tsp   vanilla extract

Method :

     Preheat oven to 180'C.  Line muffin tin with paper liners.  Set aside.
     In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt.  Set aside.
     In another bowl whisk together the egg, mashed banana, warm water, milk, oil and vanilla extract.  Add the wet ingredients into the dry ingredients.  Stir with a spatula just until combined.  (Do not over mix or the cupcake will be tough).
     Pour or scoop the batter into the prepared muffin cups about 3/4 full and bake for 20 minutes or until done.

Chocolate Fudge Frosting  :  Melt the chocolate (double boil).  Remove from heat and let it cool to room tempeature.
     Beat the butter until smooth and creamy.  Add the icing sugar and beat until light and fluffy.  Beat in the vanilla extract.  Add the cooled chocolate and beat until the frosting is smooth and glossy.  Spread a little frosting on each cupcakes.

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