This cupcake is really moist and delicious. It's great for tea time snack. Mine turned out really moist, maybe I add a little bit more banana than the recipe calls for. I reduced the sugar slightly because the bananas are really ripe and sweet! I use the berangan variety. I soaked the cranberries in water for about half an hour and squeezed dry before using.
Orange Craisin Banana Cupcake
(adapted from "Tempt Cupcakes To Excite" by Betty Saw)
Ingredients :
100gm butter, diced
80gm caster sugar
1 large egg (70gm)
1 tsp grated orange rind
1 tbsp orange juice
85gm self-raising flour, sifted
210gm ripe bananas, peeled and mashed
40gm craisins, 9gm reserved for topping and remainder coarsely chopped
Topping
15gm almond flakes for sprinkling
9 large paper cases
Method :
- Cream butter and caster sugar until light and fluffy. Beat in the egg for 1 minute and add orange rind and juice.
- Fold in flour alternately with mashed bananas. Stir in craisins.
- Spoon mixture evenly into paper cases and level the surface.
- Sprinkle with almond flakes and place a craisin on the centre of each cupcake.
- Bake in a preheated oven at 175C for 25 minutes or until cooked through when tested with a wooden skewer.
my notes : I add 1/4 tsp orange essence for flavour.
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