Another Cupcake craving

Since a despedida party will be held for another dear friend at my place, I thought I'd serve the cupcakes I have been craving for, for the last few days. And it ain't easy I tell yah, coz it comes with the baggages that stays on the belly!!! So I think it would be nice to share them with Paloma's (and my - ) friends. ööö)

And if I can't share these Banana Cupcakes to you,  (Nanette P.), then I'll share the recipe instead and hope that you like it.

First up, turn the oven to 175 degs C and prepare 16 to 18 cupcake liners. Depends how big the liners are, you can yield just 12 if you have the American sized papers.

In a bowl, sift together 260 gms. of cake flour, 1 tsp baking powder, 3/4 tsp. baking soda and a pinch of salt. Set this aside.

In the bowl of your electric mixer, weigh about 113 grams of butter at room temperature. Use medium speed of the mixer and slowly add 200 gms. of caster sugar (the most refined one), until its creamy and sugar has dissolved, about 2 mins. To this, add 2 large eggs or 3 small ones, one at a time, add 1 tsp. of very good vanilla extract. Once incorporated, add 3 large bananas that has been mashed up. (I used the bananas that has been sitting in my freezer-thawed. I usually keep the ones that are over riped in the freezer for times like this. If you see your bananas in the fruit basket with blotches of brown spots, its time to chuck them in a bag and freeze them). Mix this in high speed for about 1 min. then turn it back to medium speed and add 1/4 cup of plain youghurt.

Tablespoon by tablespoon, gradually add the flour to the mixture. Once incorporated, spoon up to 2/3 full to the cupcake liners. Bake from 15 to 20 mins. or until its springy to the touch. Or you know, when you insert that toothpick and it comes out clean?   ;P

Let it cool in a wire rack. I suggest you take the cupcakes out of the pan so it will not become soggy. Meanwhile, make your frosting.

Mix 50 grams of butter, room temp with 150 grms of icing sugar (sifted). Add 1 tsp. of vanilla extract or better yet, if you can find banana flavoring. Mc Cormick sells them in small bottles. If you think its not spreadable, you can adjust this by adding drops of hot milk or icing sugar. For more yellow effect, you can add a tinge of yellow food coloring. Enjoy!!!!

Blueberry cupcakes....

Made these today as well... Yummy. Though I used a very good blueberry jam instead, and doubled the recipe, to make a dozen.

Frosting is to die for!!!! just make sure you sieve the blueberry puree before using, so it will not get stuck to your piping bag.

Thanks to catesworldkitchen.com for this recipe! Love, love, love it!

Cupcake craving....

... SATISFIED!!!!

One day, my man left for a two-week work in Russia. So, called the masseuse,
got a massage and I baked cupcakes!!! And these bad girls were well received by my number one fan. My 7 yr old girl.

This is probably the best ever chocolate cupcakes I've baked for the last 18 years I have been baking. Yes! people.... I have been baking and cooking since I can reach the stove top.

Not to get too far from it, these cupcakes are moist and the frosting, heavenly. See recipe below:

Pre-heat the oven to 175 degs C and prepare cupcake tins for 24 pcs. of small ones or about 16 of large ones.

Boil 1 cup of milk in a small saucepan. Turn off heat, and add 50 grams of really good cocoa powder and stir until smooth. Leave to cool.

In a separate bowl, sift together 175 grams of flour (I used triple A cake flour), 2 tsp. baking powder, and 1/4 teaspoon salt. Set aside.

In your mixer, beat 113 grams of room temp butter until creamy. Gradually add 200 grams of caster sugar. Then add 2 large eggs, one at a time. Once fluffy cream, add 2 teaspoons of vanilla extract. Add ½ of the flour mixture, then scrape down the sides of the bowl. Add the other ½ then slowly add the chocolate mixture.

Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes until a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool.

For butter icing, melt 120 grams of unsweetened chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In your mixer, beat 150 grams of room temp, unsalted butter until smooth and creamy. Add 160 grams of confectioners sugar and beat until it is light and fluffy (about 2 minutes). Beat in 1 ½ tsp. vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Frost those wonderful cupcakes with the delicious frosting!!! Enjoy....