Customer: This soup tastes funny.
Waiter: So why aren’t you laughing!
My family and I just got back from a great holiday in New York and Disneyland in Los Angeles and without a doubt one of the most popular sweets would have to be cupcakes. Certainly Australia is also embracing the delicious little treats and with the endless varieties a home baker can honestly go to town not only with the cake itself but also adding fillings in the centre, and with the selections of frostings and toppings it’s truly cupcake heaven! I hope you like these ones as they are lovely and moist. If you wish they are just as delicious to have warm (without the buttercream) as the chocolate chips melt perfectly.
Makes approximately 24 cupcakes
Ingredients for the Chocolate Chip Banana Cupcakes:
- 1 3/4 cups plain cake flour (Brand “Lighthouse” or other from grocery store)
- 1 teaspoon baking powder (Aluminium free from health food store)
- 1/2 teaspoon of baking bi-carb soda
- 1/2 teaspoon salt
- 132 g unsalted butter softened
- 1/2 cup raw caster sugar
- 1/2 cup firmly packed light brown sugar
- 2 large free-range eggs room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1 cup mashed very ripe bananas (about 3 medium bananas)
- 1 cup milk chocolate or dark chocolate chips tossed in 1 teaspoon of cake flour
- Pre-heat oven at 180°
- Line muffin pans with liners and set aside.
- Place a strainer over a mixing bowl and sift together and cake flour, baking powder, baking bi- soda, and salt. Set aside.
- In another mixing bowl, put the electric mixer on medium-high speed, beat the butter, raw caster sugar, and brown sugar together until well combined and a pale colour, approximately 2 to 3 minutes.
- Scrape down the sides of the bowl and add the room temperature eggs one at a time and then the vanilla, beating until combined.
- Add half the flour mixture beat on slow speed a little to combine then add half the buttermilk, again gently combine, repeat with the second half of the flour and finish with the buttermilk still on slow speed to just combine, making sure scraping down the sides of the bowl.
- With a wooden spoon or spatula stir in the mashed banana, combining well, finally fold in the chocolate chips.
- Using an ice-cream scooper fill each cupcake liner with the mixture to ¾ full. Bake in oven and rotate muffin pan half way through baking for even distribution. Cupcakes are ready when spring to the touch or test with a tester inserted in the centre of the cupcake and tester comes out clean. Baking time is approximately 20 to 25 minutes depending on the size of the liners.
- Leave cupcakes to cool in muffin tray for 5 minutes, once out of the oven then transfer to a wire rack. Allow to completely cool if choosing to frost the cupcakes.
- Using a piping bag and nozzle of your choice fill bag with buttercream and have fun topping your cupcakes! Decorate with the optional topping or anything you like.
- 2 medium bananas
- 1/2 cup of milk chocolate or dark chocolate chips (for sprinkling on top)
- 1/4 cup of raw caster sugar
- Peel and slice bananas and lightly cover each slice with the sugar, carefully using a blow torch work over each banana slice until dark golden colour. (Blow torches are available from any good home wares/kitchen supplies). Allow to completely cool before decorating.
Ingredients for Banana Buttercream:
- 132 g softened unsalted butter
- 1/4 cup mashed ripe banana, (about 1 small banana)
- 1 tablespoon of full cream milk
- 3 1/2 cups of sifted pure icing sugar
- In an electric mixer on medium-high speed, mix the softened butter until light, pale and fluffy. Scrape down the sides of the bowl.
- Add the mashed banana and half of the pure icing-sugar and beat to combine.
- Add the rest of the pure icing-sugar and continue to beat until very smooth and creamy, scraping down the sides of the bowl as needed. Approximately 2 to 3 minutes.