Banana Cupcakes
These banana cupcakes are truly soft and spongy plus it's healthier for using oil instead of butter. It's a quick mix recipe with a few basic ingredients with overly ripe bananas.
Ingredients
- 130 g bananas
- 5 g lemon juice
- 90 g egg
- 1 tsp vanilla extract
- 90 g caster sugar
- 1/8 tsp salt
- 105 g cake flour or plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 95 g corn oil
Instructions
- Mash banana with a fork and pour lemon juice over it, set aside.
- Whisk egg, vanilla, sugar and salt at high speed for about 3 minutes till thick and fluffy.
- Mix cake flour, baking powder and baking soda together and sieve into egg mixture. Whisk at low speed for 30 seconds. Then add corn oil in batches, mix till combined.
- Lastly add in mashed banana and stir mixture well to combine. Then use rubber spatula stir well mixture again.
- Pour batter into muffin pan lined with paper cases or cupcake liners to 70 percent full.
- Bake at preheated oven at 180 minutes for about 20 minutes or skewer inserted into cake comes out clean.
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