Saturday, May 4, 2013

Banana Cup cakes..with coco chips..!!

You might be thinking this is 2nd recipe i am posting with banana for baking but this is completely different with different ingredients and this cup cakes are amazingly soft and buttering... i have made this when guests are here so this was specially for kids and they simply loved it. I like frosting so few of these i have served with whipped creams as topping so u can try any taste for frosting you like and drizzle few coco chips for special one.. This are ideal for breakfast or mid-time snacks...filling and yummy with great aromatic banana fragrance and almond extract.


For the Banana Cupcakes:
2¾ cups all-purpose flour
1¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (4 ounces) unsalted butter, at room temperature
¼ cup vegetable shortening, at room temperature
1¾ cups granulated sugar
2 teaspoons vanilla extract
2 eggs (i use egg re-placer/substitute as per packet instruction)
1½ cups mashed very ripe bananas (about 4 bananas)
½ cup buttermilk


  • Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
  • Whisk together the flour, baking powder, baking soda, and salt together into a large bowl and set aside.
  • In the bowl beat the butter and shortening together until creamy, 5-7 minutes. Add the sugar and vanilla and beat on until fluffy, about 3-4 minutes. Scrape down the bowl, add the eggs, (egg re-placer or egg substitute) and beat until just combined. Scrape down the bowl again and add the bananas. Beat until just combined. Add the flour mixture, alternating with the buttermilk, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
  • Fill the cupcake liners about three-quarters full. Bake for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean.
  •  Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pans and place them on the rack to cool completely.

Serve at room temperature with slice of banana and chilled whipped cream as topping..!!

Keep Rocking and Keep Cooking with Gangnam Style