Eggless Banana Muffins

 Here is the recipe for the Eggless Banana Muffins for breakfast or tea time snack, which is made from mashed banana and all-purpose flour, and can be baked real fast!

Prep time: 15 minutes
Cook time: 25 minutes
Makes: 12 muffins


INGREDIENTS:

• Ripe banana- 3 large
• All purpose flour/ Maida- 1 1/2 cup
• Powder Sugar- 1 cup
• Baking soda- 1 tsp
• Baking powder- 1tsp
• Salt- 1/2 tsp
• Cinnamon powder- 1/4 tsp
• Vanilla essence- 1tsp
• Refined oil- 1/3 cup
• Milk- 1/3 cup

TO BAKE:

• Cupcake tray
• Cupcake liner
• Scoop (optional) 

INSTRUCTIONS:

1. Preheat oven for 10 min @ 180°C. Meanwhile, take a large mixing bowl and add maida, baking powder, baking soda and salt. Sieve it well.
2.  Take a large mixing bowl, add the ripe bananas and mash it well. 
3. Add sugar, vanilla essence, cinnamon powder and oil.
4. Combine all the ingredients together.
5. Now add the maida in part wise (don't put all together)
6. Add milk as per the requirement and blend it well all together scrapping the side with a spatula.
7. Place the cupcake liners in the cupcake tray.
8. Using the scoop or spoon distribute the batter evenly into the liners. Fill them up-to three quarters of the muffin liners. Tap the tray to spread the batter evenly and to remove the air bubbles.
9. Bake at 180°C for 23-25 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean
10. Remove from the oven and let it cool and enjoy !!

Chocolate Cupcake with Butter Cream Icing

Chocolate Cupcake with butter cream icing

PREPARATION TIME:  10 minutes

COOKING TIME: 15 -20 minutes

SERVING: 15 cupcakes


INGREDIENTS:

• Maida / All purpose flour- 1 cup
• Cocoa powder- 4 tbsp
• Unsalted Butter- 1/2 cup + 2 tbsp (room temperature)
• Powdered sugar- 1 cup + 3 tbsp
• Baking powder- 1/2 tsp
• Eggs- 3 (room temperature)
• Warm milk- 1/3 cup
• Vanilla essence- 1/2 tsp
• Salt- a pinch

METHOD:

1. Seive flour, cocoa, salt and baking powder thrice. 
2. Preheat the oven for 10 minutes at 180 degree centigrade.
3. Take a clean bowl and cream butter and sugar till light and fluffy. 
4. Take another clean bowl and beat eggs with vanilla essence to stiff froth.
5. Now add beaten eggs to the creamed mixture little by little
6. Now fold in flour into this mixture. While folding take a small cup of flour and sprinkle it then fold it with spatula. Then add another cup of flour and sprinkle it and do same. Do not add all the flour at a time.
7. While folding add milk little at a time and fold the mixture.
8. Fold the mixture till you get dropping consistency. It should fall off easily from spatula. 
9. Now pour the mixture into muffin cup and bake at 180 degree centigrade for 15-20 minutes.

Ingredients for Butter Cream Icing:

• Icing sugar- 1 and 1/2 cup
• Unsalted butter- 3/4 cup
• Vanilla essence- 1tsp

Method:

1. Mix all the 3 ingredients and combine and beat till light and fluffy.
2. Use piping bag and decorate your cupcakes.

NOTE: 

•  Seiving is very important. Seive the mixture 3 times for cupcakes/cakes. It makes the cake very lighter.
• Beat egg  always with the essence.
• Butter and sugar should be beaten very well
• While pouring the mixture into muffin cup, fill it half or 3/4. Don't fill it to the brim.
• After filling the piping bag with icing massage it very well with hand. By doing this your icing will not break.
• Decorate your cupcakes when it is cooled completely. Do not put icing on hot cupcakes. If you will put icing on hot cupcakes your icing will melt.