It’s been a while since I’ve made cupcakes, so I took an opportunity to make some for this Book Club.

Banana Chocolate Chip

Ingredients

  • 1½ cup flour
  • ¼ cup honey
  • ¼ cup butter
  • ¼ cup Greek yogurt
  • 2 eggs
  • 2-4 bananas
  • ¼ cup chopped walnuts
  • ¼ cup chopped chocolate
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp cloves
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg

Decorations (optional)

Whipped cream with stabiliser and some Granko (mix of sugar and cocoa)

Process

  1. Preheat the oven to 170°C.
  2. Prepare your spice blend, ideally crush cloves fresh, and scrape nutmeg with knife.
  3. Cook the bananas in butter until they turn into a soft purée.
  4. Mix the cake batter properly.
  5. Pour the batter into the cupcake cups, or a tray.
  6. Bake in the oven until inserted toothpick is clean.
  7. Take it out and let it chill.
  8. Decorate the chilled cake if desired.

Pumpkin Spice

Recipe for the base can be found on this link.

For the topping I whipped together cream cheese, whipped cream, whipped cream stabiliser, vanilla and some sugar.

Coffee

Ingredients

  • 1½ cup flour
  • 1 cup sugar
  • ¼ cup oil
  • ½ cup milk
  • 1 egg
  • ½ cup coffee
  • 2 tbsp instant coffee
  • ½ tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • pinch of nutmeg

Decorations (optional)

Whipped cream with stabiliser and coffee beans

Process

  1. Preheat the oven to 170°C.
  2. Scrape nutmeg with knife.
  3. Mix the cake batter properly, but add hot coffee at the end.
  4. Pour the batter into the cupcake cups, or a tray.
  5. Bake in the oven until inserted toothpick is clean.
  6. Take it out and let it chill.
  7. Decorate the chilled cake if desired.