>> Wednesday, December 8, 2010
Things needed for cake
All purpose flour - 1/2 Cup
Baking powder - 1/4 Tsp
Baking soda - 1/8 Tsp
Sugar - 1/4 Cup
Salt - 1/8 Tsp
Vanilla extract - 1/4 Tsp
Peanut butter - 1 Tbsp ( Heaped) ( I used crunchy peanut butter)
Oil - 1/8 Cup
Chocolate chips - 1/4 Cup
Bananas - 1 no. large sized ( Smashed)
Egg substitute - 1/2 Tsp Baking powder + 1/2 Tbsp water + 3/4 Tsp oil ( This can be replaced with 1/2 Large egg when baking with egg)
Milk - 1/8 Cup
Things needed for frosting
Peanut butter - 2 Tbsp
Butter - 1/2 Tbsp
Confectioner's sugar - 1/4 Cup
Preheat the oven to 350 F.
Sift flour, baking powder, salt, baking soda into a bowl. In another bowl, add peanut butter, bananas, egg substitute, oil, sugar, milk and mix until well combined.
Now add the sifted dry ingredients to the wet ingredients bowl and fold until everything is uniformly mixed. Don't over mix the mixture.
Line the cupcake mold with paper cups and divide the batter evenly among 6-7 cups.
Bake for 10-15 minutes or until the toothpick inserted into the cake come out clean. Transfer the cupcakes to wire rack and let them cool for at least 30minutes before frosting.
For frosting combine peanut butter, butter into a bowl and beat the mixture with a electric beater for about 10 minutes on a medium speed until light and creamy. Finally add the sugar and beat for few more minutes until the sugar is well blender with the mixture without any lumps.
The cake was really light and moist and tastes sweet enough even without the frosting.
The egg substitute I have used here made the cake soft and as of now this seems to be a better egg replacement to me compared to others.
The same recipe can be modified for same amount of any mashed fruit. This recipe yields about 6 cupcakes.
This goes to Veggi/Fruit- Banana event hosted by Aipi started by Priya