These cupcakes are such a breeze to make. You just have to combine the dry ingredients in a bowl and the wet ingredients in a seperate bowl. Whisk them together and you are done. How easy can that be...except that if you actually forgot to check before deciding to make a banana cupcake if you have any banana's in stock. I gathered all the ingredients when I turned around to get the banana, and saw my little one munching on it. Gosh, lucky for me there was some applesauce left in the fridge. I measured the equal amount and used it instead. The cupcakes were moist and nice but it would have tasted yummier with the banana's. For the frosting, I made a super easy swiss meringue buttercream and flavored it with strawberry flavoring and red color.
1 cup (200 grams) granulated white sugar
1 cup (130 grams) all-purpose flour
1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed)
3/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup banana ( I substituted it for applesauce)
1 tbsp flax seed
1/2 cup (120 ml) warm water
1/4 cup (60 ml) milk
1/4 cup (60 ml) canola, corn, or vegetable oil
3/4 teaspoon pure vanilla extract
- Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 12 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.
- In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter is quite thin.) Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from oven and let cool on a wire rack. Frost with the Chocolate Frosting.
- Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
Strawberry Swiss Meringue Buttercream
3 egg whites
3/4 cup sugar
Pinch of salt
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
1/3 cup strawberry preserve
To Make the Frosting
Combine the egg whites and sugar in the stainless steel bowl of an electric mixer. Set the bowl over (but not touching) simmering water in a saucepan. Heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch.
Return the bowl to the mixer stand. Using the whisk attachment, whisk the egg white mixture on high until it is cooled to room temperature and holds stiff peaks, about 6 minutes. With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Fold in the strawberry preserves and use right away.