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Banana Chocolate Cupcake

Thursday, June 11, 2009






It is actually a recipe for a loaf cake, but i twit a little and change it into a sponge cupcake. I like cake that is soft and fluffy rather than it being dense. The chocolate flavour is nice, but it totally overpower the banana. Maybe next time i should increase the banana or lessen the cocoa powder.

By the way, can anyone tell me why my cake look wrinkly and not smooth? Hmmm, but for whatever reason, they taste nice even though they look ugly.
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Banana Chocolate Cupcake



60 g                     self-raising flour

40 g                     cocoa powder

½ tsp                  baking soda

¼ tsp                  salt

3                           eggs

70 g                    sugar

10 g                     sponge gel

½ tsp                  banana essence

50 ml                  evaporated milk

30 ml                  corn oil



1.    Mashed bananas. Sift flour, cocoa powder, salt, baking soda.

2.    In a mixing bowl, beat all ingredients except mashed bananas and corn oil together.

3.    Beat until ribbon stage, add rest of ingredients. Combine.

4.    Pour batter into muffin cups ¾ full.

5.    Bake at 180°C for 20 minutes.

6.    Remove from oven and cool on rack.

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