Thursday, September 11, 2008

Nuts for choco-banana cupcakes

God I miss New York. Especially the cupcakes, which they do to perfection. It's all in the butter-rich frosting they pile on top in extravagent swirls, as high as the cake itself.

Here is my slightly healthier, much lamer take on the New York cup-cake. I didn't ice these but they would be great with cream cheese icing.

3/4 cup whole wheat flour
3/4 cup white flour
1/2 tsp baking powder
1 tsp bi-carb soda
pinch salt
1/2 cup golden caster sugar
3 ripe bananas, mashed
1 egg
1/3 cup sunflower oil
50gm seriously dark chocolate (I used 100% cocoa because I'm well hard)
75gm chocolate of your choosing, chopped into small pieces (I used Green & Black's milk)
a handful of pecans, chopped

Melt the dark chocolate over a pan of hot water. In a large bowl, mix the first 6 (dry) ingredients. In a separate bowl, combine the banana, oil and egg. Melt the dark chocolate and add to the wet mix.

Add the wet mix to the dry, and mix roughly. Fold in the chopped chocolate and pecans. Spoon into 12 muffin cases and cook at 180 celcius for 25 minutes or so.

Eat while dreaming of New York and drooling over the memory of inch-thick frosting.


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