Banana Walnut Cupcakes 香蕉核桃蛋糕

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There're some bananas on the table and they got too ripe and I didn’t want to throw them away. I will have to think about what to do with them. So , the best way to use ripe bananas is to make muffins or cakes.

These fluffy and soft banana chiffon cupcakes are perfect for a teatime snack. After frosted with some leftover matcha cream cheese for an impressive looking. Don't they look pretty?😍



👆My tea time treats💗





👆I saved some batter to make  a 6" cake and decorated with a runny cream cheese frosting. It looks beautiful!!😘

Banana Walnut Cupcakes 香蕉核桃蛋糕

5    Egg yolks
40g  Castor sugar
1/4 tsp   Salt
2 tbsp of Sunflower oil
200g   Mashed bananas
Some chopped walnuts

120g   Cake flour
1/2 tbsp   Baking powder
1/8 tsp   Baking soda

5     Egg whites
40g   Castor sugar
1 tsp Lemon juices


Method:
  1. In a bowl, using hand whisk, whisk egg yolks and sugar till sugar dissolves. Add oil and salt, whisk and add mashed bananas. Fold in sifted flour and mix well. Set aside.
  2. Beat egg whites and lemon juice with an electric mixer till foamy. Add in sugar gradually and beat till stiff peaks.
  3. Gently fold in 1/3 portion of the egg whites into the yolk mixture using a rubber spatula till incorporated.
  4. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
  5. Preheat oven at 180°C .
  6. Pour the batter into cupcake case.
  7. Bake for about 15 minutes or till skewer comes out clean. Remove pan from oven and allow cupcakes to cool in pan for about five minutes.
  8. Remove cupcakes from pan and place them on a wire rack to cool completely.
  9. Frost cupcakes with cream cheese frosting and decorating with walnuts.
* For the 6" cake, bake for 35-40 minutes.

Happy Baking!


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