This evening, after browsing through my recipes, I decided to bake banana cupcakes. I added walnuts to the recipe. Then decided to frost it as the look of it was quite ordinary. Finally, I came out with my own version.
Banananut-banana walnut cake with chocolate fresh cream frosting, sprinkled with chocolate rice. My children love it so much and I'm left with almost half the cupcakes only! ;)
Recipe extracted from Crazy About Cupcakes-Banana Cupcakes (with my own modification).
Cupcakes
Makes 24 small cupcakes
Ingredients:
113g unsalted butter,
80g granulated sugar
1 large egg
2 mashed ripe bananas (should be about 130g)
87g all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 1/2 tbp milk
20g chopped walnuts, lightly roasted
Method:
1. Preheat the oven to 160°C. Line cupcake pans with cupcake papers.
2. With an electric mixer on medium speed cream the butter and sugar together until fluffy, about 3-5 minutes. Add the eggs to the mixture, and beat well. Add the bananas to the creamed mixture and mix well.
3. In a separate bowl sift together the flour, baking soda, and salt.
4. Add all the dry ingredients to creamed mixture at once. Mix until the dry ingredients are completely integrated.
5. Add the milk. Mix batter for 1 minute on medium speed.
6. Fold in the walnuts lightly, but thoroughly.
7. Fill cupcake liners three-quarters full with batter. Bake for 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Cool cupcakes in a wire rack.
Cocoa Whipped Cream Icing (from another recipe)
Ingredients:
150g Whipping cream
30g Icing Sugar
15g Cocoa powder
Chocolate Rice
Method:
1. Beat cream until slightly thickened.
2. Gradually add sugar and cocoa powder.
3. Beat until stiff peaks form.
4. Start frosting the cupcakes when it's cooled.
5. Sprinkle chocolate rice on the frosting generously.
