Every sunday, I make muffins, cookies or other home-made snack for my girls to take to school everyday. I took this recipe from London's famous Primrose Bakery's book "Cupcakes". This is probably the most delicious muffin I have EVER tasted!
Preheat oven to 160ºC (convection) or 180ºC regular
Makes 12 regular cupcakes
Ingredients:
125grs Unsalted Butter, at room temperature
250grs Caster Sugar
2 Eggs
1 tsp Vanilla Extract
250grs Plain Flour, sifted
2 tsps Baking Powder
4 Ripe Bananas, mashed with fork
175grs dark Chocolate (70% Cocoa), broken or chopped into small pieces
Preparation:
Preheat oven and line a 12-hole muffin tray with cupcake cases.
In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs and vanilla extract and beat again briefly. Add the flour and baking powder and beat again until well combined. Stir in the mashed bananas and chocolate pieces using a wooden spoon.
Carfully spoon th emixture into the cupcake cases, filling them to about two-thurds full. Bake in the oven for about 25 minutes. To check they are cooked, insert a skewer in the centre of one of the cakes - it should come out clean.
Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool.
Note 1: The original recipe suggests icing the cupcakes with Chocolate Buttercream icing. This is a great idea for a party, but I do not ice school snacks (the teachers, I am sure, do not need any child to be on a sugar rush)...
Note 2: As for the Chocolate - I like to take a bar of dark chocolate and chopping it up with the chopping attachment from my hand blender. The chocolate comes out in all sorts of different sized chunks meaning that each muffin is completely different from the last.
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