Banana Walnut Cupcakes

Goh Ngai Leng

Yield: 8 cupcakes

Cupcake mould size: 6cm in diameter and height

Ingredients

All ingredients in room temperature

Using 55g Omega 3&6 egg

190~250g mashed banana 香蕉泥

2 eggs 鸡蛋

110g unsalted butter, softened

无盐黄油，软化

170g raw sugar 黄砂糖

200g top/cake flour 低筋面粉

1 tsp baking soda 小苏打粉

100g sour cream/Greek yoghurt 酸奶油/希腊酸奶

80g walnut 核桃

note: original recipe called for 250g banana paste, but I could only "scrapped out" 190g from my two medium size bananas.

Directions

1. Mash peeled banana into paste. Cover and set aside.

2. Mix top/cake flour with baking soda in a mixing bowl. Set aside.

3. Beat eggs and set aside.

4. Break the walnuts into chunks using fingers. Set aside.

5. Loosen the softened butter, then add in the raw sugar.

Whip for about 3 to 5 minutes using a hand whisk.

6. Gradually mix in the beaten egg from (3).

7. Combine the mashed banana paste from (1), follow by the sour cream.

8. Sieve in the flour mixture from (2), and combine well.

Use a silicone spatula to give a more thorough mixing.

9. Scoop the batter into 8 paper cupcake moulds.

Fill up to about 4/5 the mould's height as the cake will inflate quite substantially during baking.

10. Drop walnut chunks from (4) onto the top of the batter.

11. Arrange the cupcakes over a baking tray.

12. Bake in a preheated oven at 180 degree Celsius for 25 to 30 minutes, or till an inserted cake tester came out clean.

Bake at the middle rack of the oven.

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