Wednesday, November 22, 2006

Banana Nut Cupcakes

Cuppies all ready for the teacher to bring home...
These cupcakes craze is getting into meee... I've been experimenting different flavours of these cuppies each night. Trying to find out which I or errr... more like which "B" like bestest! Which in actual fact, "B" seemed to like ALL! beems* I like this "B"...!

Thus tonigh's the turn for some bananas to be used into for these cuppies. It turned out EXCELLENT to moi's taste, texture and look. Still a little sloppy on the icing part but in other factors, things seemed to go pretty well. Since I rarely make a small batch, (coz I didn't cutdown on the measurements of ingredients) whoever dropped by at moi's will be lucky or not so lucky enuf to bring some home. Teacher Zool had been dropping several nights for some this and that. So, he's the top running for the "bringing-home-me-bakings" category.

Making cuppies is very therapeutic. For me at least. After a long hard day's of work, work and more work. I just love rushing home to bake. Apart from the every night dinner I made for "B", I'll not missed desserts afterwards. This weekend, we mates are gonna have a gathering. Theme - "Bachelor's Party for Mr Black". Oooooh... I just can't decide what to bring. It's a potluck party. Of course a dessert will be in the list. Think I'll make a savoury item too. Now.. letme first surf for some recipes...!
In the mean time, enjoy the recipes for Banana Nut Cupcakes & Peanut Butter Spread.
Ingredients for Banana Nut Cupcakes
1.5 cups AP Flour
3-4 bananas - mashed
1/3 cup butter - melted
2 tbsp vegetable oil
1 egg - beaten
1 cup white sugar
1 tsp vanilla essence
1/2 cup chopped walnuts
Beat egg into a bowl and add in sugar and vanilla essence. In another bowl, mashed bananas and pour in melted butter and vegetable oil and mix well. Add in the egg mixture and stir into one. Pour in chopped walnuts and stir. Too much striing may result in tough cupcakes. Pour into baking tin or muffin cups. Bake for 30-35 minutes @ 180'C-200'C till golden brown. Let cool before spreading the icing over. Top with more chopped walnuts and chocolate chips.
Icing for Peanut Butter
icing sugar
Ground peanuts into a paste. Whip butter till creamy. Add in peanut paste and icing sugar and mix well. Don't stir too long as not to want to 'break' the consistency of the creamed butter. Put in an airtight container and place in the fridge before use.

Look at it's inner part. It was great sinking my teeth into this 'naked' cuppy.


Blogger J said...

Mmmm... looks yummy!

01 December, 2006 14:42  

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