52 Recipe Challenge - Week 31.

For this week's recipe I decided to try another sweet recipe from one of my cupcake books as I wanted to use up some overly ripe bananas but am sick of making the same banana bread recipe! So I consulted Cupcake Magic and found a banana cupcake recipe right opposite the tried and tested Ginger and Lemon Cupcakes recipe.  I took this as a sign and decided this was the right recipe to use!

To make this recipe you will need:

250g/ 9 oz Butter
225g/ 8 oz Caster Sugar
2 Eggs
3 Bananas
375g/ 13 oz Plain flour
1 Tablespoon of Baking powder
75ml/ 2 1/2 fl oz Milk
1 Teaspoon of Lemon juice

I started off by turning my oven on to the top temperature to preheat as I gathered the bananas, flour, eggs, etc. When I had all my ingredients together I lined my muffin tin and turned the oven down to 180c/350f/ gasmark 4.

I looked at the recipe and it said whisk the butter and sugar together but I decided instead to put all the ingredients bar the bananas in my food processor and mix them together.

By doing this I could weigh the dry ingredients like the flour and sugar without worrying about them sticking to the measuring bowl... this always happens to me when I weight the butter first! After I mixed the flour, butter, sugar, milk, eggs and baking powder together in the food processor I took my bananas peeled them, put them in a bowl and them mashed them using a potato masher. Once the bananas were mashed together I stopped, then I mixed the ingredients in the food procesor again before adding the bananas.

I briefly used the food processor to mix the bananas to the rest of the mixture before stopping it and removing it from the stand and spooning some of the mixture into the muffin cases. When I filled the muffin cases I put them into the oven for about 25 minutes, then removed them after they had risen and were golden brown. As I only have a 6 space muffin tin I took these out and put them on the side to cool and then refilled the empty holes.

 In the end this recipe made 15 banana muffins, maybe if I had used smaller bananas they would have been cupcakes but they seemed too large to ice.

The original recipe suggests using cream cheese frosting on top but they were light and airy enough not to need any icing. I'll definately be making these again!