Today I made these lovely banana cupcakes with chocolate chips and walnuts and a luscious pink frosting.
Vanilla & banana cupcakes
- 1 1/4 cup (275 g) regular sugar
- Just under 1 cup (200 g) butter
- 4 eggs
- 2 1/4 cup (500 ml) heavy cream
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoons vanilla extract
- 1 ripe banana
- 3 1/2 oz. (100 g) chocolate chips
- 1 3/4 oz. (50 g) walnuts
Put the butter and sugar into a mixing bowl and beat until fluffy.
Add the eggs, one at a time.
Sift the flour and baking powder three times.
Mash the banana.
Bring out the chocolate chips, valnuts, cream and the sifted flour mixture.
Stir to mix.
Add the vanilla extract.
I use my Manuela paper cases today, they are available in most Norwegian grocery stores.
I recommend using an ice cream scoop to make equally sized cupcakes, one scoop per paper case.
Bake in a 390˚F (200˚C) oven for about 20 minutes.
A heavenly smell…
I like to decorate these cupcakes with a pink marshmallow frosting, you can find the recipe here.
Use a Wilton 1B tip to create ruffles or swirls.
Watch my YouTube channel to see some piping techniques.
Decorate with some sprinkles or nonpareils, if you like.
I hope you are tempted to start baking!
Wishing you all a great day.
Hugs from me to you.