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- Quick & Easy
When cup cakes are mini, its easy to bite on, leaving you satisfied and still hungry (Smile). And yes that is what these cup cakes did to my children. The addition of freshly chopped chocolate along with toasted walnuts and mashed bananas, makes the cakes soft, crunchy and delicious.
Using the mixer, cut down my time in mixing.
It took me 5 minutes to get my ingredients ready, just about 3 minutes to mix all the ingredients in the stand mixer and baking time was 14 minutes! Yes thats right, its as simple as that to bake this cake.
1 cup whole wheat flour
1 cup all purporse flour/ maida
1 cup mashed banana
1/2 cup brown sugar
2 eggs | use 1/2 cup of thick yogurt if making it EGGLESS
3/4 cup softened unsalted butter
1 1/2 teaspoon baking powder
1 teaspoon vanilla essence
1/4 cup toasted walnuts
1/2 cup of dark chocolate, chopped [any dark chocolate brand that you like to eat]
Preheat the oven to 175 C and prepare the cup cake tray by lining them with cup cake liners. You can bake the cake without the liners, just make sure to grease and flour the tray before using.
In the bowl of the stand mixer with the paddle attachment, beat the butter sugar and eggs/yogurt together utill well combined. Gradually add in the flour, baking powder, vanilla essence and mashed bananas. Beat them all together until well combined about 3 minutes. Finally fold in the walnuts.
Spoon in the cake batter into the cup cake tray and set it into the oven to bake. Bake for about 12- 15 minutes or until done. This you test my inserting a toothpick or knife inside and it should come out clean.
Turn off the oven and remove the cupcakes from the oven and allow them to cool. Serve warm or cook completely and chill them. Refrigerate covered if storing for a week.
If you dont have a stand mixer, you could beat them in a large high walled bowl with a wodden spoon and follow the same steps as above. The process of beating the butter, sugar and eggs/yogurt will take a little longer. But the results will be just the same.