CHOCOLATE AND BANANA CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES
  • 1 3⁄4 cups (230 g) (8.1oz) flour
  • 3⁄4 cup (70 g) (2.5oz) cacao
  • 1 cup (220 g) (7.8oz) sugar
  • 2 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1⁄2 tsp salt
  • 1 banana
  • 1 tsp vanilla extract
  • 6.5 ounces (200 g) soy milk
  • 2⁄3 cup (130 g) (4.6oz) sunflower oil

    FOR THE DECORATION
  • 3 cups (720 g) (25oz) creamy cheese and 50 percent chocolate
  • 1 banana
  • Sugar
  • NUTRITIONAL VALUES

    Calories: 571kcal
    Fat: 33.8g (14.7g S.Fat)
    Carbs: 61.5g
    Protein: 8.8g
    Sugar: 39.2g
    Sodium: 496mg

    METHOD

    Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, baking soda, salt, and baking powder). Peel the banana and cut it into 38-inch-wide cubes (1 cm). Combine the soy milk, oil, vanilla extract, and banana in a mixing bowl. Using a wire whip, whip it until smooth. Fill each cupcake liner halfway with batter.

    Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

    Peel and cut the banana into slices to make the decoration. In a small saucepan, caramelise a little sugar over low heat. Add the banana slices in a single layer and caramelise for a few seconds on both sides. Take out and set aside.

    Top each cupcake with a banana slice and decorate with creamy cheese and 50% chocolate. Put them in the fridge for a couple of hours.
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