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Friday, June 20, 2014

Spongy Banana Cupcakes 香蕉海绵杯子蛋糕

I have many cupcake liners haven't used. I bought some and some given by my cooking & baking buddies.  I took out this floral design and I decided to bake them with banana sponge cake, they look so lovely! And this was a faster way to prepare cupcakes, I still use my prefer cold eggs method, don't need egg separation, and only need 5mins beating time, quick and good!

This time i didn't use the pisang emas to bake this cupcake, instead I use pisang berangan, it still tasted good! 

After beaten for 5mins (must beat over high speed), the volume of batter became high.

After added flour and oil, the batter reduced to half..

Fill them about 90% full. They will shrink after cool down but only a bit!

Spongy Banana Cupcakes 香蕉海绵杯子蛋糕
*makes 12 cupcakes 

 3 eggs ( large or A size), cold from fridge
 120g caster sugar
 180g ripe banana (use a fork to mash it)
 150g cake flour
 1/2 tsp Baking powder
 1/4 tsp Baking soda
 100g Corn oil
 1/4 tsp Rum, optional (I use homemade vanilla Rum)

 1. Preheat oven to 160C.
 2. Sieve flour, baking powder & soda together. Sieve twice & set aside.
 3. Beat cold eggs, sugar, Rum & banana at max speed in a mixer till thick and stiff. (I use electric hand mixer at high speed 4 for 5mins)
 5. Fold in flour & mix well. (use hand mixer at lowest speed to mix)
 6. Add in corn oil & mix well till batter is shiny & flowing.(use hand mixer at lowest speed to mix)
 7. Pour into cupcake liners for about 90% full. Bake for 25mins oe until golden brown (at middle rack  no fan).

Source: modified from old recipe, by Sonia aka Nasi Lemak Lover
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