Oh my goooooooooddddd.... it's so yumminess.
I had ravenous, RAVENOUS Chocolate banana craving yesterday....
I tend to focus on healthier version of more sinful dishes. I used whole wheat flour instead of white
flour and i also cut down the sugar , i only use half a cup of brown sugar instead of one and a half.
If we gonna have a dessert, at least make it one that has some nutritional value.
And although this has nothing to do with nutrition, people will love you if you make these.
A moist, spice banana cupcake top with chocolate buttercream frosting is the perfect match. , I can tell
the frosting is so melt in your mouth .
I would said that these were my favorite cupcakes, and they are practically perfect and amazingness
delicious. Trust me pleaseeee.. You should try these.
In a 2 large bowl , slowly add the dry ingredients to wet ingredients until throughly combined. DO
NOT OVER MIX!!
I love chocolate chips , i add 2 cups of it... yum yummmm
It's delicious even you eat without buttercream frosting.
Enjoy!
Whole Wheat Chocolate Banana & Chocolate Chip Cupcakes
Ingredients:
2 cups whole wheat flour
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
a pinch of salt
1/3 cup cocoa powder
1 teaspoon expresso powder
3 ripe banana
3 large eggs
2 teaspoons vanilla extract
4 tablespoons unsalted butter ( melted )
1/4 cup milk
2 cups chocolate chips
Method:
1. Preheat oven to 350F / 175C
2. Place a ripe peeled bananas in a mixer and blend on low speed until well mashed.
3. Add the butter, eggs, vanilla extract and milk mix again on low speed until combined.
4. In a separate bowl, combine all dry ingredients, flour, brown sugar, cocoa powder, expresso
powder, baking powder, baking soda, salt and chocolate chips.
5. Add the dry mixture to the wet mixture and combine until incorporate ( DO NOT OVER MIX )
6. Fill each cupcake liner about 3/4 full.
7. Pop into preheated oven and quickly close the door. After 8-10 minutes, turn the oven off. Leave the
cupcake in the oven for another 8 minutes . Do not open the oven door until you are ready to remove
the cupcakes .
8. Allow to cool for 5 minutes in the tray, then remove.
9. Eat as is, or cool before icing with your favorite icing recipe.
Store in a tupperware container with room to breathe. If you won't eat it within a few days, wrap tightly
and freeze.
Happy Birthday to my lover !
I hope all of you had a wonderful weekend filled with family and friends. I know we certainly did.
Happy Birthday! I love birthday. Not just mine, pretty much any birthday i can be a part of.
I especially love those celebrated by my family and friends. Between myself, my family, my friends and
more, it seems there's a birthday every week. I love this all happy occasion, and excited making cake all
of my family and friends is one most happily fulfilling things possible. The most importantly , is that i
made the memories and nothing can take that away.
Tiramisu , I would say it's a layered, creamy dessert with a wonderful coffee flavor in the background.
This tiramisu is light, fluffy, creamy and divine. The cake is sprinkle with a layer of cocoa powder and
covered in a layer of chocolate shaving.
To take it over the top , i added lady finger around the heart shape edge and secured it up with a ribbon.
This tiramisu is an eggless version, I loved tiramisu when i ate at italian restaurant but the thought of
raw egg in it was a little putting...sorry.. I don't like the raw egg taste, and i decided to make it without
raw egg, it turned out great and fabulous.
Enjoy!
Lovey Dovey Tiramisu ( without raw egg )
Ingredients:
1 1/2 cups heavy whipping cream
500g mascarpone cheese
1/2 cup granulated sugar
2 teaspoon vanilla extract
2 tablespoon marsala
5 ounces semi-sweet chocolate shavings
cocoa powder for dusting
20-30 lady fingers
1 cup strong brewed coffee or expresso
Method:
In a large bowl, whip heavy cream until a it forms stiff peaks.
In anther bowl, whisk together mascarpone cheese, sugar, vanilla extract and marsala until smooth and incorporate, Fold the whipped cream int a mascarpone mixture.
1 cup of strong brewed coffee and add 2 tablespoon of marsala. Arrange lady finger in a single layer in a heart shape pan ( any pan u like ).
Spoon 1/2 to 1 tablespoon of the coffee mixture over each lady finger, and spread a layer of mascarpone mixture on top of the lady finger and sprinkle a thin layer of cocoa powder and chocolate shaving.
Repeat the process two more times.
Cover and refrigerate for a few hours or overnight before serving.
