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Banana and chocolate cupcakes

From "The Hummingbird Bakery Cookbook"

1 cup flour
3/4 cup sugar
1 tbsp baking powder
1 tsp cinnamon
1 tsp ground ginger
pinch of salt
1/3 cup butter at room temp
1/2 cup milk
2 eggs
1 ripe banana, peeled and mashed
2/3 cup chocolate chips (my own addition because everything is better with chocolate!)
Chocolate frosting to garnish

Preheat oven to 325F

Put the flour, sugar, baking powder, cinnamon, ginger, salt and butter in bowl and mix (either with a paddle attachment or handheld mixer) on low speed until you get a sandy consistency and everything is combined.

Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the eggs and beat well, scraping down any unmixed ingredients with a rubber spatula.

Stir in the mashed banana and chocolate chips by hand until evenly dispersed.

Spoon the batter into muffin trays prepared with paper liners, about 2/3 full. Bake for 20 minutes or until light golden and the cake bounces back when touched.
Let the cupcakes cool slightly in the pan before turning out on a wire rack to cool completely.
Finish with chocolate frosting.

These cupcakes are really light, but very tasty. Makes you feel not guilty at all having a few~