Wednesday, 16 January 2013
Banana, Cherry and White-chocolate cupcakes
As I mentioned in my last post, I firmly believe that the way to get through January without succumbing to post Christmas blues is to indulge oneself; indeed the motto for January should be 'a little of what you fancy...'. After all, there's plenty of time in the rest of the year for strict denial and cut backs of all kinds.
1 tsp vanilla extract
3 ripe bananas
60ml sour cream
2 large eggs
1 tsp bicarbonate of soda
1/2 tsp baking powder
300g plain flour
40g dried cherries, chopped
40g white chocolate, chopped,
30 g walnuts, chopped
12-bun muffin tin with paper cases
Preheat the oven to 180°C
Mash the bananas in a bowl with a fork.
Melt the butter in a large saucepan, then, off the heat, add the sugar, vanilla and mashed bananas.
Stir in the sour cream and the eggs and beat to mix.
Sieve the bicarb, baking powder and flour together so they're well mixed. Don't miss this step out because it ensures the bicarb is evenly distributed. Add to the wet ingredients together with the cherries, white chocolate and chopped walnuts.
Stir until the mixture is just blended and divide between the 12 muffin cases. I've started to use an ice-cream scoop to do this and it works really well.
Cook for 20 minutes or until golden and springy on top. Remove the cupcakes in their papers to a wire rack and leave to cool.