Food recipes
Chocolate Banana Cupcakes
Chocolate Banana Cupcakes Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d bananas, raw oil, canola vanilla extract sugars, granulated wheat flour, white, all-purpose, unenriched cocoa, dry powd...
Chocolate Banana Cupcakes
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
bananas, raw
oil, canola
vanilla extract
sugars, granulated
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
bananas, raw
cocoa, dry powder, unsweetened
sugars, granulated
vanilla extract
Directions:
Preheat oven to 350 degrees F. Line muffin pan with paper liners.
In a small bowl, mash the banana with a fork.
Whisk in the coconut milk, sugar, oil, and vanilla extract until incorporated.
Mixture will still be a little lumpy because of the nature of the banana, but whisk out as many large lumps as you can.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
Make a well in the center of dry ingredients and pour in banana mixture.
Stir until just smooth (do not overmix).
Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full).
Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Transfer to a cooling rack and let cool completely.
For frosting, cream butter until smooth and fluffy, 2-3 minutes.
Add banana and mix on high speed until few lumps remain.
Add cocoa powder and 1 cup powdered sugar and beat until combined.
Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar/cream to achieve the proper consistency).
Mix in vanilla.
Continue beating until light and fluffy, about 3-5 minutes, adding more sugar if necessary.
Spread or pipe onto cooled cupcakes.
Garnish with leftover banana slices if desired.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
bananas, raw
oil, canola
vanilla extract
sugars, granulated
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
bananas, raw
cocoa, dry powder, unsweetened
sugars, granulated
vanilla extract
Directions:
Preheat oven to 350 degrees F. Line muffin pan with paper liners.
In a small bowl, mash the banana with a fork.
Whisk in the coconut milk, sugar, oil, and vanilla extract until incorporated.
Mixture will still be a little lumpy because of the nature of the banana, but whisk out as many large lumps as you can.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
Make a well in the center of dry ingredients and pour in banana mixture.
Stir until just smooth (do not overmix).
Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full).
Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Transfer to a cooling rack and let cool completely.
For frosting, cream butter until smooth and fluffy, 2-3 minutes.
Add banana and mix on high speed until few lumps remain.
Add cocoa powder and 1 cup powdered sugar and beat until combined.
Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar/cream to achieve the proper consistency).
Mix in vanilla.
Continue beating until light and fluffy, about 3-5 minutes, adding more sugar if necessary.
Spread or pipe onto cooled cupcakes.
Garnish with leftover banana slices if desired.