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Moist Banana Chocolate Muffins

After baking some muffins with friends for the Bake Relief for Queensland Flood i decided to give it another go to try out my all time favourite recipe - Banana Chocolate Muffins.

I have tried a couple of times baking muffin but mostly were too dry or too hard.

This one came out exactly how i wanted it to be! yum!



Ingredients (serves 12)

60g butter
2 cups self-raising flour
1/2 cup caster sugar
3/4 cup milk
2 eggs
2 mashed ripe bananas
1 cup Choc Bits
1 tsp vanilla essence

Method:

1. Preheat oven at 200c, line the baking moulds with paper cup moulds
2. Melt butter with saucepan or microwave, set aside to cool off.
3. Sift self-raising flour into a bowl mix in caster sugar.
4. On a separate bowl whisk butter,milk, vanilla essence and eggs lightly.
5. Pour the wet mixture onto the flour mixture and mix well (Don't over mix)
6. Spoon the batter into the moulds.
7. Bake for 20mins or until top is firm when lightly touch.
8. Let it cool on the tray for 3min then transfer to the cooling rack.

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Banana Chiffon Cupcake

Been wanting to bake Pandan Chiffon Cake but have been putting on hold due to lack of ingredients and also the baking accessories.. finally came out with an idea of baking Banana Chiffon Cake and browse around got some recipes and i twist a little to make it into cupcakes.
Chiffon cake is my all time favourite, i like the light airy texture of such cakes.
* i use cupcake mould and bread loaf tin because i don't want to invest in tube tin just yet.


Ingredients:

Egg Yolk Batter

6 egg yolks
1/4 tsp salt
60ml olive oil / corn oil
170g to 200g banana puree
2tbs milk
1/2 tsp vanilla essense / banana essense
50g caster sugar
110g sieved all purpose flour
1/4 tsp bicarbonate of soda

Egg White Mixture

7 egg whites
1/2 tsp cream of tartar
100g caster sugar

Method

1. combine all egg yolk batter except bicarnoate of soda and all purpose flour beat until thicken and pale look.
2. fold in the bicarbonate of soda and all purpose flour. Set aside.
3. Preheat oven at 170c to 180c
4. Beat the egg whites ingredients in high speed or until frothy and stiff peak form as shown below

(* very important note: make sure the mixer and the bowl use are totally oil free)
5. Once the egg white reaches peak stiff form, gently fold into the egg yolk batter.
6.transfer to the baking tin. If you are using tube cake tin the baking time is 40mins or skewer come out clean, if you are using cupcake mould bake for 25min.
7.Remove from oven, invert cake onto table until it's completely cooled before unmoulding.

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Carrot Cupcakes






Have been hesitating on what to bake, cakes that i had in my mind were either chiffon cake or sponge cake, as i was in the midst of deciding i discovered that i have 'over-stocked' carrots. Immediately Carrot cake comes into my mind.


This is my first attempt to bake carrot cake and it turned out moist and light flavour. There are plenty of carrot cake recipes some are very complicated, i decided to settle for the most basic one first will improvise it the next time i bake.

Here you go the Carrot Cupcakes Recipe.

Ingredients:

300g grated carrots (about 2 big carrots)
150g self raising flour
75g all purpose flour
1tsp bicarbonate soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
80g brown sugar
2 to 4 tbs caster sugar ( i don't have sweet tooth 2 tbs is just nice for me, you can add more according to preference)
125ml vegetable oil / olive oil
3 eggs
1tsp vanilla essence
some oil to grease the baking tins

Method:

1. Preheat oven to 170c. Grease the baking mould / tins.
2. Grate the carrots with electric grater (if you don't have one just grate it manually), sent aside.
3. Sift the flours, nutmeg, cinnamon and bicarbonate soda into a large bowl.
4. Add oil, brown sugar, caster sugar, eggs and vanilla essence into a separate bowl and blend well.
5. Add the wet ingredients into the dry ingredients, then add in the grated carrots.
6. Pour the batter into the baking mould / tin bake for 25min. Test with skewer come out clean.



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This blog is about my food creations.
Please feel free to share your thoughts about food.
I love everything to do with food :)

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