I promised mates at my new work place cupcakes a while back. Ingredients for red velvet cupcakes were bought and readied but some how that didn’t happen and these banana choc chip muffcakes were made.
No one can really tell the difference between muffins and cupcakes. Some say the texture is different, only cupcakes have frosting, muffins look like they’re an experiment for a cake that’s gone wrong, blah blah blah.
The things I made were fluffy like a cupcake, and not saturated moist . But the crumb was dense, like a muffin. Overall, the things were yummy… A little on the dry side for me, but very, very yummy and honestly right smack in the middle of a cupcake and muffin sorta texture.
for the work people and husband’s bosses that we went out for lunch with today.
They’re not difficult to make and I like it when there is minimal washing to do.
Until you get to the frosting (which, you can skip and just drizzle the good ole’ PB on) — cleaning up after the bench mixer that spluttered sugar everywhere was NOT fun. It’s my fault for not using it enough I suppose…
I finally got to use that 1M Wilton piping tip too. That thing is MAGIC. The swirls turned out SO PRETTY. Will be definitely making more muffcakes and frostable stuff. (Yes, I’ll share it around :p)
Oh, the recipe I used is me experimenting. I couldn’t settle on a good recipe from the Internets, so I took something like six recipes and cross checked it and somehow came up with eyeballed proportions that work. And remember, caster sugar is NOT a powdered sugar. I had to re-do a batch of frosting because I’m so silly with this sorta thing.
Enough said. Here be the magic ingredients, and simple instructions!
Banana Choc Chip Muffcakes with Peanut Butter Frosting
Makes 12 delish normal sized muffcakes, experiment success proven by Nat Tan at natslaptaps
1 cup of forked ripe bananas (3 normal sized bananas work)
100g of melted butter (stick it in the microwave for 30 seconds and stir it around in the hot bowl)
2 cups of self-raising flour
3/4 cups of raw sugar
1/2 teaspoon of powdered cinnamon
1/4 teaspoon of powdered nutmeg
1/2 cup of buttermilk
Squeeze o’ honey (I had Greek honey, yum!)
Dash of vegetable oil (I used macadamia oil)
Chocolate chips to your liking (I mixed dark and milk Cadbury chips)
Preheat oven to 190°C, and line cupcake/muffin trays with butter or cupcake liners.
1. Mash up bananas in a bowl with a fork.
2. Sift flour into a separate medium mixing bowl and mix in sugar, cinnamon and nutmeg.
3. Make a well in the center of the mix and slosh in eggs, butter, buttermilk and squeezes of honey.
4. Mix it up with da whisk! It’ll be a very dry mixture, so splash some of that vegetable oil to help with the mixing. (Don’t over do it though, the bananas make it all batter like in the next step.)
5. Make a well in the center of the mix and add the mashed bananas. Mix till combined – do not over-mix.
6. Fold in desired amount of chocolate chips and spoon into trays till about 3/4 full in the muffin well.
7. Bake in 190°C oven for 22-25 minutes depending on your oven. You’re looking for golden muffcake tops or a clean toothpick when the muffcake is stabbed with one and removed.
8. Let muffcakes cool completely on a wire rack when finished tanning in the oven.
Optional: Peanut Butter Frosting Ingredients:
1/2 cup (125g) of butter
2/3 cup of smooth peanut butter
1 teaspoon of vanilla extract
2 cups of icing sugar
1 tablespoon of milk
1. Beat butter, peanut butter and vanilla extract in a bench mixer (or what have you may) till creamy.
2. Slowly add in icing sugar in batches for the smooth consistency.
3. Add the milk to make it smooth and silky. Add more milk if the frosting is too solid for your liking. Let the machine go on medium-high for about 3 minutes. Taste test it – you want nice and fluffy, and not grainy.
4. Pipe frosting onto completely cooled muffcake, then open wide — and bite down. While you’re chewing the first bite make yourself a cuppa, and enjoy!
Good with a cuppa which I should have had. They’re not overly sweet either – so go ahead and have another, and another, and another…
Time to get going for dinner. Tell me what you think in the comments, I’d love to hear how it went for you!
Till next time, om nom nom nommmm.