Banana and Chocolate Cupcakes from Hummingbird Bakery


I had a couple of bananas to use up and wanted to make something a little more fancy than banana bread (which is a winner by the way). Searching though the Hummingbird Bakery cookbook I found this recipe. I’ve never made it before, and don’t often make cakes from this book, partly as its American influenced for ingredients and I find it harder to know how the mix is going in preparation as the mixes are quite liquid-y (rather than batter).

Don’t let this put you off though, a work colleague has been bringing in cupcakes to our team meetings and they are always stunning, this recipe is no different – the chocolate and banana works brilliantly together.

Makes 12

Ingredients
120g plain flour (I used light brown plain flour)
140g caster sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
A pinch of salt
80g unsalted butter, at room temperature
120ml whole milk (or soya milk in my case)
2 eggs (medium)
120g peeled banana, mashed

Chocolate Frosting
300g icing sugar, sifted
100g unsalted butter, at room temperature
40g cocoa powder, sifted
40ml whole milk (soya milk)
40g dark chocolate, grated with a cheese grater into shavings or sprinkles of choice
A 12-hole cupcake tray, lined with paper cases

Preheat the oven to 170oC/325oF/Gas 3.

Put the flour, sugar, baking powder, cinnamon, ginger, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the eggs and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).

Stir in the mashed bananas by hand until evenly dispersed.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until light golden and the sponge bounces back when touched. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When the cupcakes are cold, spoon the Chocolate Frosting on top and finish with chocolate shavings or sprinkles.

Beat the icing sugar, butter and cocoa powder together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Add the milk to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

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