B for Baking #7

Still in the mood for microwave oven baking, I decided this morning to bake banana cupcakes instead.


Also since the only nut available in the pantry was chestnuts, I thought it would make a pleasant surprise when I bite into one of the cupcakes.


The ingredients are fairly the same as the other day's so it makes this just another of my whip-ups, off the top of my head.


And in just half an hour, I was already devouring it. The cupcake just melted in my mouth. If heaven could be this good.


Banana Chestnut Cupcakes (makes 6)


What you need to have:

Ingredients
2 Tsp unsalted butter
1 Tsp semi-sweet chocolate
1 Tsp raw sugar
1 medium-sized egg
1 medium-sized ripe banana
1 Tsp soya milk
4 Tsp all purpose non-wheat flour
1/2 tsp baking powder

Apparatus
microwave oven safe bowl
measuring spoons
sieve
hand whisk
spatula
silicone moulds
microwave oven
wire rack


What you need to do:

1. Melt butter and chocolate in a microwave safe bowl. Let the mixture cool slightly.

2. Add sugar and egg to the mixture. Whisk until sugar is dissolved.

3. Add soya milk and banana. Mix well.

4. Sift flour and baking powder. Fold into the mixture.

5. Fill silicone moulds with the batter, 3/4 full.

6. Place in the middle of microwave oven, one at a time, and bake for 20 secs, at 10 secs intervals.

7. Let cool completely on wire rack.

8. Decorate with your favourite toppings.


Enjoy!

My banana chestnut cupcakes topped with
homemade creme fraiche,
homemade plum sauce and
frozen raspberries