My favourite cupcakes. I cant stop eating them.
- Carbohydrate 2.2960775386664 g
- Cholesterol 52.6984511091699 mg
- Fat 19.5811373774424 g
- Fiber 0 g
- Protein 1.77765634372353 g
- Saturated Fat 12.3965469660421 g
- Serving Size 1 1 Serving (119g)
- Sodium 186.098544198836 mg
- Sugar 2.2960775386664 g
- Trans Fat 1.36284243467546 g
- Calories 188 calories
Step-by-step
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole cupcake tin with paper cases.
- Add the butter and sugar to a large bowl and beat together with an electric whisk for 2-3 mins until light and fluffy.
- Peel the bananas and add to the bowl in rough chunks along with the eggs. Beat again until everything is well combined and creamy.
- Sieve together the flour, baking powder.
- Add to the banana mixture (and chocolate chips) and gently mix to combine.
- Divide the mixture between the paper cases
- Bake 15 minutes, then turn the tray and another 10 minutes or until you can poke with wooden skewer to come out clean.
Why are my banana cupcakes dense instead of light? That common failure usually happens when butter and caster sugar are under-beaten, failing to trap the microscopic air pockets required for proper rising. Standard creaming demands two to three full minutes using an electric whisk until the mixture turns visibly pale and fluffy. Overmixing the self-raising flour and baking powder once they enter the bowl will activate the gluten excessively, resulting in a tough crumb rather than a tender cake. Using overripe fruit with heavy brown spots adds natural sweetness and moisture without requiring extra liquid. Incorporate the eggs and rough banana chunks gradually so the emulsion does not break before the dry ingredients are folded in. Rotating the twelve-hole tin midway through the baking window ensures even heat distribution across every cavity. Piercing the center with a wooden skewer at the twenty-five-minute mark provides the definitive test for doneness when no wet batter adheres to the wood. Pairing these baked goods with strong black coffee or unsweetened tea balances the rich profile of the white chocolate chips.
