Well my lovelies I'm back with another 'HOW TO:' post, I think last time I showed you how to tie dye here. But yesterday I made some delicious white chocolate and banana cupcakes that I couldn't resist sharing with you all - Since these are probably the best cakes I've ever made. (Mary Berry watch out!) I thought some baking might distract me from the piles of coursework and revision waiting for me upstairs, so I got to work with what turned out to be quite a simple recipe. So without further ado, here you go...
2 Mashed Bananas
80g White Chocolate
350g Self-raising Flour
100g Caster Sugar
1/4 tsp Salt
Cupcake Tray (+cases)
1. Of course the first step to baking is to make sure you wash your hands, and then preheat the oven to 200C / Fan Oven 180 C.
2. You then sift the self-raising flour into the mixing bowl, along with the caster sugar and salt.
3. After that, melt the butter in a saucepan over a medium hear, whilst you beat the eggs and measure your milk.
4. Once melted, then add the eggs and milk into the saucepan, and whisk the mixture until it's a slight creamy colour.
5. For the white chocolate I decided to use giant Milkybar buttons and chopped them up into smaller pieces. I then peeled the bananas and mushed them up in a bowl using a fork - So appetising right? I also decided to add a little vanilla extract to the banana, just because it smells so good.
6. All that's left to do then is add the chocolate, banana and egg / butter / milk mixture into the bowl of flour and sugar. Simply then fold everything together carefully, making sure to get everything mixed in!
7. When the mixture is ready you can then fill the cupcake cases (I usually fill mine about 3/4 full) and then pop them in the oven for 20 minutes - To check if they'd been cooked I stuck a knife in the side of the cake to see if any mixture was left, but the knife was clean which meant it was cooked!
8. Finally, just to make them look a little prettier, I made some normal buttercream icing with another little drop of vanilla essence (I like vanilla ok) If I'm honest I just kinda guessed the measurements for the cream so I couldn't really tell you, but my nan always says for every 100g butter, use 200g icing sugar. I then topped them off with some pecan nuts for a final touch.
And there you have it! Some rather yummy white chocolate and banana cupcakes. I hope you've enjoyed this week's post, I know I don't get to do many of these types of posts, but I do enjoy writing them - Especially if cake is involved. But anyways, thank you for reading and I shall see you next week!