Holidays are always fun, especially the one that falls in lovely December. Schools are closed, the pressure meter at work reads normal, a vacation mood all together and this is the best time to be together as a family. Its my time of the year when i try my hand on crafts and cooking experiments.
I made a batch of spongy cupcakes this week. I usually make chocolate or vanilla cupcakes. This time I tried out cupcakes with a fruity twist and they came out quite well. It is a simple and eggless version that both kids and adults will relish.
I will cut down the talking and go on straight to the recipe:
Preparation Time: 15 minutes
Baking time: 40 minutes
Icing time: 10 minutes
Yields: 24 small cupcakes
· Banana: 2 nos. (I took dole)
· Refined Flour: 1 ½ cup
· Powdered Sugar: ¾ cup
· Butter: ½ cup
· Baking Powder: 1 tsp
· Baking Soda: 1 tsp
· Vanilla Essence: 1 ½ tsp
· Tooty Fruity: ½ cup
· Butter- 2 tbsp
· Icing Sugar: 4 tbsp
· Vanilla Essence- 1 tsp
· Cherries- 6 nos.
Peel the bananas and blend it in a mixer and keep aside.
Preheat the oven at 180 degree Celsius.
Sift together flour, powdered sugar, baking powder and baking soda and keep aside.
Beat softened butter in a bowl. Add vanilla essence and fold in the dry ingredients.
Add banana to this mixture and beat well. Now add tooti fruity and give it a mix.
Line cupcake moulds with liners and spoon the batter into them till the mould is ¾ filled.
Bake the cupcakes at 180 degree Celsius for 20 minutes.
You could choose to have the cupcakes like this or add a butter frosting to it.
Beat softened butter till light and fluffy. Add icing sugar and vanilla essence to the butter and beat well. Pop the frosting into an icing bag and decorate your banana cupcakes. Garnish it with a cherry in the centre.
You could make it a healthy recipe by substituting refined flour with whole wheat flour.
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