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Fruit cakes are my favorite type of cakes that I like to savor. And now that we get the cup cakes molds of all sizes, you just know the you can palate just a bite size. These Banana Mini Cup cakes have now become a family favorite. These have no nuts, but you can go ahead and add some nuts to add to the crunch.
Equipment Used: KitchenAid Stand Mixer
1 1/2 cups all-purpose flour/maida
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup white/castor sugar
1/2 cup cocoa powder
2 teaspoons baking powder
2 large eggs OR 1 cup of thick plain yogurt for eggless
2 cup mashed ripe bananas
2 teaspoons pure vanilla extract
Preheat oven to 180 degrees C and place rack in the center of the oven. Line your cup cake molds with liners.
In a large bowl or the bowl of your stand mixer beat together the butter, eggs, salt, baking powder and sugar until fluffy. Gradually add the cocoa powder, vanilla, mashed bananas and flour in that order and beat until well combined. Finally if you are adding nuts, fold it in at the last stage.
Spoon the batter into the cup cake liners and bake in the oven for 10-15 minutes until the tester comes out clean.
Turn off the oven and cool the cups. Serve warm with a cup of coffee.