i have made these cupcakes many times and it has been fool proof so far. It is very moist, has quite a dense texture and tastes even better when kept over night
Ingredients
4 oz self raising flour
4 oz finely blended hazelnut
6 oz light brown sugar
8 oz unsalted butter (softened)
8 oz mashed banana (preferably very ripe
"berangan")
4 eggs
- preheat the oven to 170 C
- place paper baking cases in muffin tins
- combine softened butter & sugar in a large bowl and beat with whisk for about 3 minutes or until smooth
- add eggs, one at a time
- then fold in flour, hazelnut and mashed bananas
- spoon batter 3/4 full into paper cases
- bake in preheated oven for 15 - 20 minutes
- remove tins from the oven and allow it to cool before removing cupcakes to cool further on a rack
- in humid tropical weather, the cupcakes can be stored in room temperature for a day. otherwise, it is best stored in the refrigerator up to 3 - 5 days and can freeze for a few months
Notes
i have made these cupcakes with 4 oz light brown organic sugar and it still tastes good
after experimenting with various types of bananas, i find very ripe pisang berangan the best type to use
make sure the butter is softened before hand otherwise, butter will melt too late when baking & this may cause cupcake to appear oily & have bee-hive like texture
always buy fresh eggs when baking
ovens can vary in terms of temperature. the original recipe calls for 180C but i have found that this is too hot in some ovens, so i have adjusted the temperature to 170C
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