冰箱裡躺著很多塊金桶牛油啦~
還有家裡的香蕉也都熟透透~
就烘些牛油杯子蛋糕給我妞妞吃~
材料：
A. 175g 軟化無鹽牛油(我用了Golden churn無鹽牛油)
B. 85g 黑糖（可以用幼糖代替） ***請自行加減糖的分量***
C. 3個 蛋
D. 30ml 牛奶
E. 200g 香蕉泥
F. 200g 低粉(或自發粉)
G. 1茶匙 蘇打粉
H. 1湯匙 白醋
I. 2根香蕉， 切片
J. 杏仁片 適量
烤箱預熱165c
杯子蛋糕紙杯放進杯子蛋糕模
低粉過篩兩次，放一旁待用
方法：-
- 先打發軟化牛油
- 加入黑糖打至鬆發呈乳白色
- 加入雞蛋. 一次只打入一粒雞蛋，確定完全被攪拌後再繼續加入下一粒雞蛋.
- 加入牛奶，攪拌均勻.
- 慢慢分次加入一半篩過的低粉跟一半的香蕉泥， 用蛋糕抹刀攪拌均勻後再加入另外一半的低粉跟香蕉泥，繼續攪拌至均勻.
- 白醋倒入蘇打粉裡，呈泡沫狀後立刻加入麵糊裡攪拌至均勻.
- 蛋糕杯子倒入2/3的麵糊，鋪上香蕉切片（可以自行加些杏仁片）
- 送入已經預熱165c烤箱，烤25分鐘或用蛋糕測針插入，拔起來測針是乾淨的就可以了。 (以個人的烤箱為標准或至熟)
- 待冷後就可以享用.
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Ingredients:- (for 15pcs of 7cm cupcakes)
Buttery Banana Cupcakes by Rvy
A. 175g room tempature unsalted butter (i use Golden Churn Butter)
B. 85g of Brown Sugar
C. eggs
D. 30ml of milk
E. 200g of mashed ripe banana (overripe is best)
F. 200g of cake flour or self-raising flour
G. 1 teaspoon baking soda
H. 1 tablespoon of Vinegar
I. 2 bananas, sliced
J. Almond flakes
Oven preheated 165C.
Line standard muffin tins with paper liners.
Sift cake flour twice.
Method:-
- Cream butter with a mixer until light and soft.
- Add in sugar mixed until light and fluffy.
- Add in eggs into the butter mixture, 1 at a time, fully mixed then add in another one.
- Add in milk, mixed well.
- Follow add in ½ of the cake flour and ½ of the mashed banana, fold till well combine and added in another ½.
- Last, mixed vinegar and baking powder, immediately add into the cake batter continue fold till well combine.
- Fill in two-thirds of batter in to the cupcakes paper lines, place some sliced banana and almond flakes on top of the batter.
- Transfer in to oven and bake at 165C for 25 minutes or until the testers inserted into centers come out clean.
- Let cool in tins on wire racks.
- Serve.
^^經過烘培成功才敢把食譜分享出來的，本人無法控制任何第三者在採用食譜時未能成功做出成品。本人將無需負責或承擔任何失敗的成品^^
03.03.2015
-Rvy-
