Hello everyone! It was such a busy week for us that we weren't even sure if we would have the chance to post this week, but these muffins saved the day. I made these back in summer time, when my balcony garden was thriving with some beautiful flowers and plants which I used rather often to garnish my food. These muffins are so moist and delicious that I really wanted to share them with you, so this seemed like a good time to do so. Scroll down for more pictures and the recipe.
Banana chocolate cupcake recipe
Ingredients:
- 1 cup all purpose flour
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 ripe banana, peeled and mashed
- 1 tbsp baking powder
- 1/4 tsp salt
- 3/4 cup milk (at room temp)
- 1/4 cup oil
- 1 tsp vanilla extract
- Edible Flower
Directions:
- Preheat oven to 350 degrees
- Oil / spray the muffin pan
- In a large bowl whisk together the dry ingredients: flour, baking powder, salt and cocoa powder; set aside.
- In another medium bowl whisk together oil and sugar
- Add the egg and whisk until well combined
- Add the milk, banana and vanilla and whisk well
- Add the wet ingredients slowly to the dry ingredients and mix until combined.
- Pour the batter into the muffin cups about 3/4 full
- Place the muffin pan in the centre of the oven
- Cook for about 20 -23 min. Insert a toothpick in the middle of a cupcake, if it comes out clean, they're ready
- Allow 5 minutes to cool in the pan, then move them to cooling rack
- Once they've cooled topped them with beautiful edible flowers and serve :)
I love how a simple flower can elevate the look of a simple muffin. I hope you enjoy this recipe.
x
Chehr
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