If you like pineapples,then you will love these delicious cupcakes!
The texture is soft and moist!
You get the taste of pineapple and walnuts in every bite!
Ingredients:
All purpose flour or maida-1 and 1/2 cup,
Sugar-3/4 cup,
Butter-100 gms or 1 packet,
Egg-2,
Baking soda-1/2 tsp,
Cinnamon pwd-1/2 tsp,
Vanilla essence-1 tsp,
Ripe banana-1-mashed,
Canned pineapple-4 slices or 1/2 cup crushed(drained)
Roasted walnuts-1/2 cup-chopped.
Method:
Pre heat oven to 180C
Whisk flour,baking soda and cinnamon pwd in a bowl.
Mix one tsp of flour to the chopped roasted nuts and keep aside.
Chop and mash the bananas.
Chop the pineapples with a knife and drain out the sugar syrup (just tilt the plate to drain the syrup).
Add the pineapple to the mashed bananas.
Mix with a spoon or a fork.
Beat butter with an electric mixture for 30 seconds.
Add sugar and beat for 1 minute or till light and pale yellow.
Add egg one at a time and beat for one minute each.
Add vanilla essence and beat for 30 seconds.
Scrap the sides.
Add half the flour mixture and beat only for few seconds.
Add the other half and beat only till the flour is incorporated.
Remove the beater and add the pineapple banana mix and walnuts.
Using a spatulla gently fold all together.
Fill 3/4 cup and bake for 20 to 22 minutes or until tooth pick inserted in the centre comes out clean.
The top turns brown.
After 20 minutes rotate the tray and bake for few minutes more.
Take out the tray and keep on wire rack.
Take out the cupcakes and cool on wire rack completely.
Once cool you can decorate with cheese frosting!
Makes 13 cupcakes.
Best eaten fresh but can be kept in the fridge covered or in a box.
Use the rest of the pineapples to make another batch of cupcakes.
If there are less slices of pineapples in the can, then increase the recipe of the banana to two!
This recipe is from `joyofbaking.com'
This is simple because no blenders are required for the cupcake and all the mixing is done in a bowl.
The only time taken is measuring or weighing the ingredients!
Made these cupcakes for little kids on demand:) and they loved it!
Ingredients:
All purpose flour or maida(sieved)-125 gms or 1 cup and 2 tbsp,
Cocoa pwd-1/3 cup,
Sugar granulated(powdered)- 1 cup,
Baking pwd-1/2 tsp plus 1/4 tsp,
Baking soda-1/2 tsp plus 1/4 tsp,
Egg-1-beaten,
Warm coffee-1/2 cup or 120 ml-(boil water and add 1 tsp of instant coffee-keep aside to cool a bit),
Warm milk-1/2 cup or 120 ml,
Canola oil-1/4 cup,
Salt-1/4 tsp(optional-add salt if not making frosting),
Vanilla essence-1/2 tsp plus 1/4 tsp.
Ingredients for chocolate frosting:
Coarsely chopped chocolate-90 gms or 1/2 cup( can use any semi sweet chocolate or cooking chocolate),
Butter (salted)-1/2 cup (used 90 gms butter and it was perfect)
Icing sugar-1 cup,
Vanilla essence-3/4 tsp.
Note:These cupcakes are great with the frosting:)
I have not used salt in the cupcakes as the frosting has salted butter in it.
Method:
Pre heat oven to 350 F or 180 C
Line paper cups on the cupcake tray.
For making coffee,boil water in gas or microwave for 1 minute.
Take out and add 1 tsp of instant coffee.
Mix with a spoon and keep aside to cool a bit.
Warm milk for 10 seconds.
Whisk together flour, cocoa pwd through a sieve.(cocoa pwd have lumps so it is important to remove them),sugar,baking soda and baking pwd.
With a wire whisk mix all together.
In another bowl whisk together beaten egg,warm coffee,warm milk,canola oil and vanilla essence.
Pour the wet ingredients to the dry ingredients and stir with wire whisk until combined.
Remove the wire whisk and stir gently mix with a spoon if any flour is left at the bottom of the bowl.
Using a ice cream scooper or spoon fill the cupcakes 3/4.
Tap the tray on the counter to remove any bubbles.
Bake in the oven for 17 or 18 minutes or till tooth pick inserted in the center comes out clean.
Remove from oven and place the tray on a wire rack to cool for 5 minutes.
Take out the cupcakes from the tray and leave it to cool completely.
Chocolate frosting:
Chop the chocolate coarsely.
Melt chocolate in double boiler in gas or microwave in the taking 30 seconds at a time for the chocolate to melt.( it will take 2 minutes)
If you are using microwave to melt do it in intervals and check if the chocolate has turned soft.
Leave it for 3 minutes outside.
Mix with the spoon to smooth it.
Let it cool.
Take your mixing bowl and beat butter for 1 minute(creamy).
Add the icing sugar.
In low speed run the blender for few seconds and then in high speed for 2 minutes.
Add in vanilla essence and the chocolate.
Run the beater for 2 to 3 minutes or until it is smooth and glossy.
Scrap the sides in between.
Fill the frosting in the piping bag and with a choice of your tip,decorate the top of the cupcakes.
Best if eaten fresh.
Can be stored in the fridge for several days,since oil has been used,the cupcakes will remain moist.
Makes -12 cupcakes.
These cupcakes have a filling of lemon curd in the center and a frosting of lemon flavoured cream on top!
The vanilla cupcake batter is easy to make and very much like dump cake.
You put all the ingredients in a bowl and beat only for 30 to 60 seconds and the batter is ready !
The lemon curd can be made a day before and can be kept in the fridge for a week!
Ingredients for vanilla cupcake:
All purpose flour or maida-1 and 1/2 cup or 180 gms- sifted,
Granulated sugar ( powdered )-1 cup or 140 gms,
Eggs -2,
Baking pwd-1 and 1/2 tsp,
Amul light butter- 1 packet small-100 gms + 2 small squares or 113 gms-room temperature,
Vanilla essence-1 and 1/2 tsp,
Thick yogurt or sour cream- 1/2 cup.
Filling-Recipe for lemon curd
http://illa-cookingdelights.blogspot.in/2013/08/lemon-curd.html
Lemon curd-1/2 cup.
Frosting-
Amul fresh cream- 180 ml - 25 % milk fat-low fat cream.
Icing sugar-1 tbsp,
Cold lemon curd- 2 to 3 tbsp.
Method:
Lightly butter 14 muffin cups or line them with paper cups.
Pre heat oven to 350 F or 180 C
Egg ,butter and sour cream or yogurt should be at room temperature.
Take your mixer bowl and put flour,baking pwd and sugar in it.
Run your beater at low speed for few seconds,to combine and make the flour airy.
Add butter,eggs,sour cream or yogurt and vanilla essence.
Beat the wet and dry ingredients together at medium speed until the batter is smooth- it will take 30 to 60 seconds.
Scrape down the sides of the bowl.
With a ice cream scooper or 2 tbsp fill 3/4 the muffin cups with batter.
With a spoon fill the sides.
Bake for 20 to 25 minutes or until lightly browned and a toothpick inserted in the center comes out clean.
(for aluminium tray the baking time will be 25 minutes and for black coated tray it will take 20 minutes)Remove from oven and place on a wire rack.
To remove the cupcakes from the tray insert a knife at the edge.Leave it to cool on wire rack.
Once the cupcakes are cool,cut about 1/2 inch in to the center of each cupcake using a small spoon.
Spoon 1 tsp of lemon curd into each indentation.
Lemon flavoured cream:
Place your mixing bowl and beater or wire whisk in the freezer for 30 minutes.
Place the cold cream in the bowl and beat till soft peaks form.
Add 1 tbsp of icing sugar.
Beat for few seconds.
Add the cold lemon curd and beat till stiff peaks form.Taste the cream and add and adjust according to your taste.
It takes only 2 to 3 minutes for the cream to form peaks.
As I have used low fat cream it took 2 to 3 minutes,but if using heavy whipping cream it will take less time.
You have to be careful not to turn the cream into butter.
Spread the frosting on each cupcake with a spatula or fill half the cream ( at a time) in a pipping bag using a plain or decorative tip.
Put the cupcakes in the fridge for the cream to set..Take out before serving and bring to room temperature.
These cupcakes are best eaten the day they are made but they can be covered and stored in the fridge for few days.
Makes -14 cupcakes.
