"Cooking is an art and patience a virtue... Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love. Love for food and love for those you invite to your table."
Keith Floyd, 'A Feast of Floyd'
Sunday, August 1, 2010
This is another cake recipe that I read from the food magazine from Coles Supermarket. It works rather well and it’s an easy-to-implement recipe for cupcake lovers. The recipe uses ingredients such as bananas and fresh milk (note however that I substituted buttermilk in the recipe with fresh milk) and the fat content is at a relatively low level. It does not require food colouring or artificial flavouring etc. so this recipe would suit health conscious cake lovers as well as children who should be eating fresh fruits.
Banana Cupcakes Recipe (makes about 9)
¾ cup of plain flour
1½ tsp of baking powder
¼ tsp of bicarbonate of soda
½ cup of mashed banana, plus 9 thin slices of banana
¾ cup of caster sugar
60g of butter, chopped at room temperature
¼ cup of buttermilk (or ¼ cup of milk mix with 2 tsp of baking powder)
1. Preheat the oven to 180 degrees. Line 9 x 1/3-cup holes of a muffin pan with paper cases.
2. Sift flour, baking powder and bicarbonate powder together.
3. Place banana, sugar and egg into a food processor. Process until smooth. Add butter and process until mixture is creamy. Add buttermilk and pulse until just combined. Add flour mixture and pulse until batter just comes together, do not over mix. Transfer to a bowl.
4. Using a ¼ cup measurement, fill the prepared muffin pan. Top each cupcake with a slice of banana.
5. Bake for 20-25 minutes, until they spring back when touched. Cool in pan.