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August 13, 2008

A Banana bread gone into cupcakes...




This banana bread or chocolate cupcakes are extremely moist and deslicious. This recipe includes sour cream, but if you can't find it, replace it with the same amount of yogurt, using 1 cup in all.
These are perfect for breakfast or an afternoon tea, you make the call... enjoy!




Banana chocolate Cupcakes

2 1/4 cups all purpose flour
1 TBSP baking powder
1 Tsp baking soda
1/4 tsp salt
1/2 yogurt
1/2 sour cream
1 1/2 sticks unsalted butter, softened (6 ounces)
1/2 tsp ground cinnamon
2 fully ripe bananas, pureed
3/4 cup chocolate chips.

For the chocolate Ganache:

125g Heavy cream
20g glucose
137g semisweet chocolate
15g butter at room temperature

1.Preheat the oven to 350F. Adjust the rack to the center of the oven. Spray a 9-x-5-x-3-inch loaf pan with pan spray and line it with a strip of parchment paper, running the length of the pan. Spray the paper.
2.Triple-sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside. Combine the sour cream and yogurt in a small bowl and set aside.
3.Using a standing mixer fitted with a paddle attachment or a hand mixer, beat the butter with the cinnamon on high speed until soft and creamy, about 1 minute. Slowly add the sugar, 1 tablespoon at a time, beating continuously on high speed. It should take 5 to 10 minutes to add the sugar. The mixture should be light, fluffy, and a creamy white color. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
4.Add the eggs, one at a time. Be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next.
5.Add one third of the flour mixture to the batter and beat until it is just incorporated. Add one third of the yogurt mixture and mix until it is just incorporated. Add the flour and the yogurt mixture in two more additions, mixing until each addition is incorporated before adding the next. Fold in the bananas and chocolate chips.
6.Pour the batter into muffin cups or in the prepared loaf pan. Bake for 30 minutes for the cupcakes or 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a rack for 5 to 10 minutes, then remove from the pan and set on the rack to cool. Serve warm or at room temperature. It will keep for a week in the refrigerator or 3 weeks in the freezer if wrapped airtight.

The chocolate Ganache:

1.In a small saucepan, combine cream and glucose. Bring to a boil.
2.Place Chocolate in a large bowl and gradually pour hot cream over it, stirring to emulsify.
3.Allow to cool to 35 C/ 95 F before incorporating butter

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