Ingredients:
• For the Banana cupcakes:
• 1.5 cups – all-purpose flour
• 3/4 cup – Sugar
• 1 tsp – baking powder
• 1/2 tsp – baking soda
• 1/4 tsp – salt
• 2 tbsp -walnut oil
• 2 tbsp – vegetable oil
• 6 – frozen Bananas (or enough to make 2 cups of pureed Bananas)
• 1/2 tsp – pure vanilla extract
• few -walnuts (optional)
• For the Honey Cinnamon frosting (optional) 1. 25 cups – powdered Sugar
• 1/2 cup (1 stick) – unsalted butter, room temperature
• 1 tbsp – Honey
• 1/8 tsp – ground Cinnamon
Method:
- For the banana cupcakes: Pre heat oven to 350 degrees.
- Line a standard 12-cup muffin pan with paper liners.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Thaw the bananas.
- Let it sit out for around 20 minutes.
- Peel the bananas and drop them in your processor.
- Puree them.
- A quick pulse of about 4-5 times should do it.
- Make a well in the centre of the flour mixture. In this, mix together oil, pureed bananas and vanilla extract.
- Gently fold the dry with the wet ingredients.
- Dividing evenly, spoon batter into muffin cups.
- Bake until a toothpick inserted in centre of a cupcake comes out clean, for approximately 25 to 30 minutes.
- Remove cupcakes from pan; cool completely on a wire rack. For the frosting:
- Take all the ingredients for the frosting in a bowl.
- Using an electric mixer beat it for 4 to 5 minutes.
- Take the walnuts and dry toast them in a skillet. Chop them coarsely.
- Use a piping bag to add the frosting on the cupcakes.
- Or you can simply spread them on top of the cupcakes.
- Sprinkle the toasted walnuts.
- Recipe courtesy: Dhivya Karthik
- http://chefinyou.com/