Banana Cupcakes 10.02.
Sweet Indulgence: Banana Cupcakes
By the end of the week, I am usually left with exactly two overly ripe bananas. These two bananas are not enough to make a loaf of banana bread, however, they are just the right amount for a batch of these banana cupcakes.
Taste: 4 sweet burps out of 5
Level of Difficulty: Very Easy
Overall Impression: The tops of these cupcakes get nice and crunchy (if eaten on the day they are made), while the insides stay moist and light. These are not overly sweet, so if you prefer a sweeter cupcake, I suggest using a frosting or glaze. I prefer mine plain. The book that this recipe comes from is one of my favourite cupcake books as it has a nice variety of flavours that always turn out well.
New Product: Reynolds has come up with new cupcake liners that are lined on the inside with foil. This allows the pattern on the outside of the baking cup to stay vibrant even after the cupcakes are done. I also learned that you could use these liners without a cupcake/muffin pan if you ever needed to, like I did (scroll down to see the results). The only downside to the liners is that they come in a very limited variety of colours and patterns.
Begin by whisking together the flour, baking soda and salt.
Add the banana and the vanilla extract and mix well.
Add the flour mixture and mix until smooth.
Pour the batter into the prepared cupcake liners. The recipe says that the batter yields 12 cupcakes, however, I got 14. Because my cupcake pan only has 12 slots, I placed two of the cupcake liners in a regular pan. I used Reynolds Staybrite Baking Cups. They actually held up very well in the oven (see photo below).
Once the cupcakes come out of the oven, let them cool for a few minutes in the pan. Remove and let them cool on a rack. You can see that the cupcakes baked without a cupcake pan (on the right) held their shape well. They were wider, though, than the ones baked in a cupcake pan.
RECIPE (Retrieved from The Lone Baker)
1 1/4 cups plain flour (all purpose)
1 tsp baking soda (bi-carb)
1 cup white sugar
1/2 cup vegetable oil
2 large eggs
1 cup mashed banana (about 2 large)
1 tsp vanilla
12 cup muffin tin lined with paper cases
Preheat oven 350 Degrees Farenheit
In a small bowl, mix together flour, baking soda and salt.
In another bowl, whisk together the sugar, oil, and eggs until smooth.
Add banana & vanilla, beating well. Add flour mixture, stir until smooth.
Scoop batter into prepared pan.
Bake in preheated oven for 24 to 28 minutes or until tops of cupcakes spring back when lightly touched.
Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.