Monday, 3 June 2013

Rainy Days, and the Cupcakes that went Bananas...

Yesterday was a rainy day. The wind howled, the trees trembled, and the rain wept.

'What's better then baking cupcakes on a rainy afternoon?' I asked myself. 'Nothing!' was the obvious answer. So, I decided to make cupcakes. And not just any kind - a seriously fantabulously scrumdidliumptious kind - the chocolate-banana kind! *licks lips and gazes at the leftovers in longing*

Warning: These cupcakes are highly addictive and may cause excessive indulging.

Choc-Banana Cupcakes
Makes 16
25 mins to cook (depending on the efficiency of your oven - mine didn't take as long)

150g butter, soft
3/4 cup brown sugar, firmly packed
1tsp vanilla essence
2 eggs
2 ripe bananas, peeled and mashed
200g good-quality dark chocolate, coarsely chopped (although I would recommend milk chocolate)
2 cups self-raising flour
1/4 cup milk

1. Preheat the oven to 180˚c.

2. Beat the butter, sugar, and vanilla in a bowl until pale and creamy. Add the eggs, banana, and chocolate, and mix well. 

3. Pour in the milk and flour, using a metal spoon to mix. 

4. Spoon the mixture into patty pans, or you can just grease the tin. 

5. Put the tray into the oven and set the timer for 25 minutes.

 (This wasn't actually in the recipe, but I improvised - I mean, what can go wrong when there's chocolate involved?!)
6. While the cupcakes are cooking, melt 100g of white chocolate over a pot of hot water.

7. Once the cupcakes are out of the oven, dig a tiny hole into the top of each and spoon the melted white chocolate in to fill it.

8. I dipped frozen raspberries into the white chocolate and let them harden in the freezer, and they tasted fantastic with the cupcakes!

The whole family gave the cupcakes a big thumbs up - The chances of there being any left when I get home from school this afternoon are quite low, I'm afraid...

Have a great week everyone!

P.S. For the original cupcake recipe, click here :)

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