Soft Banana Cupcakes
- 1 5/8 cups self raising flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt scant
- 3 extra-large eggs at room temperature
- 1 1/8 cups caster sugar
- 1 teaspoon vanilla extract
- 1 cup canola oil
- 1 1/3 cups banana mashed ripe, about 3 medium
- lemon juice a splash of
- Preheat the oven to 200c. Line a muffin tin with 12 paper cups. Sift together the first four ingredients and set aside. In a medium bowl, mix the mashed banana and lemon juice and set aside.
- In a mixing bowl, beat the eggs and sugar on high speed until reaches the ribbon stage about 7-8 minutes. Add in the oil and mix, still on high speed, until well combined for 2 minutes. Fold the flour mixture into the batter using spatula and gently mix until just incoperated. Then stir in the banana. Divide the batter into 18-20 cups and bake in the preheated oven for 14 -18 minutes or until toothpick inserted in the center come out clean. Let cool in the tin for 5-10 minutes before transfer to cool completely on a wire rack.
flour, baking powder, baking soda, salt, eggs, caster sugar, vanilla, canola oil, banana mashed, lemon juice
Taken from www.yummly.com/recipe/Soft-Banana-Cupcakes-1673233 (may not work)