With some remnant bananas, I baked some cupcakes using Amy Beh’s Banana Raisin Walnut Cupcake recipe. I halved her recipe and reduced the sugar and butter and I used one egg instead of one and half eggs. Haha, I always make sure that I reduce the sugar in any recipe and looks like this has become a habit. I used hazelnuts instead of walnuts coz I ran out of walnuts . I used muffin cases instead of cupcakes since I have a lot of these paper cases in my pantry.
As the cakes turned golden brown , the aroma of coffee and buttery nuts filled the whole house. The cupcakes turned out MOIST and soft despite the fact that I reduced the sugar and butter and eggs :p
I managed to get 4 muffin sized cakes. I kept one for Daddy for his breakfast , one for myself and the other two I gave to my colleagues. See, how wonderful it is to be my colleagues ! (“,)
halved the recipe , I managed to
get 4 muffins sized cakes.
160g castor sugar
185g self-raising flour
¾ tsp baking powder
100g banana, coarsely chopped
50g walnuts, coarsely chopped
20g chopped walnuts, extra
Combine and mix well
12g three-in-one instant coffee mix
2 tbsp warm water
Preheat oven to 180º C and line 12 patty tins with paper cases.
Sift flour and baking powder into a bowl and stir in walnuts and sultanas.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time.Add coffee mixture and banana.
Fold in dry ingredients and gradually pour in the milk. Fill paper cases with the batter, up to three-quarters full. Sprinkle the top with extra chopped walnuts.
Bake for about 20-25 minutes or until well risen and browned.
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