Ingredients:
170g butter
350g brown sugar
3 eggs
135g cake flour
35g coco powder
1 tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
1/2 cup milk
3 ripe bananas ~ pureed
Directions
- Preheat oven to 180 deg C. Line cupcake/muffin pan & set aside.
- Place butter in the mixing bowl, with paddle attachment beat the butter slowly until smooth & creamy. Add brown sugar, cream the mixture at moderate speed until the mixture light & fluffy about 8-10 mins.
- Add eggs one at a time after each addition, beat until the eggs are incorporated before add more for about 5 mins. Scrape down the side of the bowl to ensure even mixing.
- Sift the dry ingredients together then add 1/4 of the shifted dry ingredients into batter mixture alternately with wet ingredients (milk+bananas pureed) and ends in dry ingredients.
- Scoop the batter into the cupcake liner (55g ea) and bake for 28 mins. Cool the cupcake completely.
- Frost the cupcake with chocolate buttercream.
Chocolate Buttercream
2 cup semi-sweet chocolate chips
2 cup butter (500g)
- In medium saucepan, melt chips & butter over medium low heat, whisk frequently.
- Once melted, cool completely & chill until solid.
- Remove from fridge & allow to room temperature. Put the chocolate in a mixing bowl & beat on medium for 2 mins until light in color & fluffy.
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