Cocolat by Alice Medrich

Author:Alice Medrich
Language: eng
Format: epub
Publisher: Dover Publications
Published: 2017-08-07T16:00:00+00:00

Petite Banana Cakes

Makes 34–36 miniature cupcakes

Ingredients:

1 cup lightly mashed ripe banana (about 2 large bananas)

¼ cup buttermilk

1 teaspoon vanilla extract

2¼ cups (9 ounces) sifted cake flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

4 ounces (1 stick) sweet butter

1 cup sugar

½ cup (3½ ounces) brown sugar

2 large eggs, at room temperature

1 cup (5 ounces) coarsely chopped walnuts

1. Preheat oven to 350°. Combine mashed banana, buttermilk, and vanilla in a small bowl set in a pan of hot water. Set aside until mixture is at room temperature. Meanwhile sift together cake flour, baking powder, baking soda, and salt.

2. In the bowl of an electric mixer, cream butter. Gradually add white and brown sugars until very light. One at a time, add eggs, beating until each is incorporated. Add the sifted dry ingredients in 3 parts, alternating with the banana-buttermilk mixture in 2 parts. Beat each addition only until incorporated; scrape the bowl as often as necessary. Fold in walnuts. Use a spoon or a pastry bag with a large opening to fill muffin cups about three-fourths full.

3. Bake until a toothpick inserted in the center tests dry, 20–25 minutes. Cool in the pan on a rack. Cupcakes can be prepared up to 2 days ahead and stored in a covered container in the refrigerator, or frozen for up to 2 months.

4. Serve plain, or glaze with Mocha, Milk Chocolate, or Bittersweet Chocolate Glaze.

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