Banana Cupcakes
12 servings
40 minutes
Banana cupcakes are a delicate dessert with a rich fruity flavor and soft airy texture. This recipe has roots in American cuisine, where cupcakes became a symbol of convenience and creativity in baking. Ripe bananas not only add natural sweetness to the batter but also make the baked goods especially juicy. The combination of vanilla, butter, and milk creates a harmonious balance of flavors, while chocolate frosting adds a refined touch. These cupcakes are perfect for cozy tea gatherings or festive feasts and can also make a great breakfast treat. The simplicity of preparation makes this recipe accessible even for beginner cooks, while the possibility of decorating allows for creativity to shine through. Decorated with chocolate, the cupcakes gain an exquisite quality that creates an ideal combination with the softness of the banana batter.
1
Mix sugar, flour, baking powder, salt, and soda. In another bowl - mash the banana with a fork, add the egg, milk, melted butter, and vanillin. Beat with a mixer for a couple of minutes.
- Sugar: 150 g
- Wheat flour: 130 g
- Baking powder (raising agent): 1 teaspoon
- Salt: pinch
- Baking soda: 0.5 teaspoon
- Bananas: 100 g
- Chicken egg: 1 piece
- Milk: 100 ml
- Butter: 50 g
- Vanilla essence: to taste
2
Add the flour mixture to the banana mixture, mix until smooth, and distribute into forms lined with paper cups, filling them three-quarters full. Bake at 180 degrees for 20-25 minutes until done, depending on size. Check readiness with a toothpick.
- Wheat flour: 130 g
3
Ready cupcakes can be decorated with chocolate glaze: banana and chocolate are a great combination. Melt the chocolate in a water bath, let it cool slightly, and carefully dip the top of each cupcake into the chocolate.
- Bananas: 100 g
