Tuesday, May 22, 2007

Banana, Cherry and White Chocolate Cupcakes

Here is another delicious concoction from Nigella Lawson’s How to be a domestic Goddess’. They are called cupcakes yet I think they are more of a muffin, in my thinking a muffin is a heavier stir everything together job whereas cupcakes are more like mini cakes, light , airy & made with lots of creaming of butter & sugar & so forth. Here is another opinion on the matter which seems to be in line with my thinking, what is your definition?

Banana, Cherry and White Chocolate Cupcakes

125g unsalted butter
200g caster sugar
1 teaspoon vanilla extract
3 ripe bananas
60ml (4 tablespoons) sour cream
2 large eggs
1 teaspoon bicarb of soda
½ teaspoon baking powder
300g plain flour
40g dried cherries, chopped
50g white chocolate, chopped or buttons
12 bun muffin tin with paper cases

Preheat the oven to 180c. Melt the butter in a saucepan, then, off the heat, add the sugar, vanilla and soft bananas, mashing them with a fork in the pan. Stir in the sour cream & the eggs and – still using your fork or a wooden spoon if you prefer – beat to mix. Add the bicarb & the baking powder, & stir in as well, then finally stir in the flour, cherries and chocolate. When the mixtures just blended, divide between the 12 muffin cases & cook for 20 minutes or until golden & springy on top. Remove the cupcakes in their papers to a wire rack & leave till cool. Makes 12.


Cindy said...

Yep, I tend to agree. Cupcakes should be light and sugary. When I'm craving a muffin I'm looking for something a bit heavier and a bit more nutritious. Mind you, a lot of the muffins out there seem to be more like oversized cupcakes by my definition!

Deborah Dowd said...

This sounds like a wonderful combination.I am definitely going to try this - combines the best of muffins and cupcakes!

KikiMiss said...

Hmmm, well I'd say this recipe is more muffin like. Cupcakes to me are light and fluffy, not to mention loaded up with sugary icing/frosting. YUM.