Serves: 2-3 ; Preparation Time: 40 min
I am into baking these days and going crazy breaking all the sugar limits. Once in a while that is absolutely fine, of course accompanied with my Yoga & Zumba routine at home to stay fit ;-P
When you bake for the first time & the outcome is great, the feel is just awesome. I had recently bought few basic baking tools. I am overwhelmed to showcase my first baking experience. To start with, I chose a very simple Eggless Banana Chocolate chip cupcake. Until I tried these banana cupcakes I was not sure of baking as I have not looked upon it before. First time bakers are really excited & try different combinational recipes with an utmost dedication, until they are perfect ; I am doing the same. 🙂 After the successful first attempt, I tried two more bakery recipes that would be updated soon. Below is my First ever beautiful & flavorsome Banana chocolate chip Cupcake:
Basic Baking tools for cupcake :
Muffin / cupcake mould plate
Icing Nozzles and piping bag in case of frosting
Ingredients for Banana chocolate chip Cupcake:
Banana – 2 No.s medium sized
All purpose flour – 1 cup
Butter – 4 cubes
Sugar (brown or white) – 3/4 cup
Baking powder – 1/2 tablespoon
Baking soda – 1/2 teaspoon
Vanilla extract – 1 teaspoon
Milk – 1/2 cup (small)
Chocolate chips – 1/2 cup
In a mixing bowl, beat 4-5 cubes of butter and brown or white sugar using a whisk / hand mixer until fluffy. For this recipe, I added caster sugar. Remember, the butter must be at room temperature so that it blends with sugar easily.
Take a plate, mash the bananas using a fork , little chunks would be fine. Add the mashed bananas, vanilla extract and milk to the sugar-butter mixture. Mix it well using a rubber spatula or a whisk.
Sieve all-purpose flour, baking powder and baking soda using a wired / mesh utensil. Add these to the wet mixture and blend well using a hand mixer. Finally add chocolate chip and mix it using a rubber spatula carefully until it is combined. Do not mash the chocolate chips while mixing.
Note : Store the chocolate chips in refrigerator until you prepare the mixture to avoid it from melting.
Preheat the oven for 5 min at 150C. The temperature or time varies with the type of Oven. While the oven is heating, take the cupcake mould plate/tray and place the muffin/ cupcake liners. I did not use any liners here though. If you do not have one, then you can pour the batter directly onto the butter greased muffin tray.
The cupcakes are now ready to go into the oven. I baked them for about 20 min on 170C.
If you are not so sure about your oven temperatures, just set the timer for 15 min first and keep monitoring the cakes. To check if they are done, insert a knife into one of the cupcakes, if the knife comes out clean then your cake is perfectly cooked.
Also check the upper crust color. If the color is golden brown or little darker than that, turnoff the oven as it might burn and taste bad. Turnoff at right time and take out the cupcakes using a wooden spoon or a fork.
A cupcake looks good with frosting. If you want your cupcakes to be more creamy, then prepare a quick cream cheese frosting and frost the cakes using your choice of nozzle fitted to a piping bag. Usually cupcakes are frosted and decorated, but as this one was my first try, I did not frost my cupcakes.
Note : Frost your cupcakes once they are cooled down completely.