The best banana cupcake

Description

Very good - light and tasty cake from Martha Stewart, the new Zealand –Annabel Langbein (Annabel Langbein). The cupcake is called in the original –The BEST EVER BANANA CAKE – the best banana cupcake. Nobody is perfect, obviously, BUT.... the cupcake is really delicious! Because I didn't change the name. This cupcake I want to congratulate you, my dear, happy New year!

Ingredients

Butter

300 g
Granulated sugar

1.5 cup
Chicken egg

4 piece
Vanilla essence

2 tsp
Banana

4 piece
Soda

2 tsp
Milk

0.5 cup
Flour

3 cup
Leavening agent

2 tsp
Powdered sugar

3 cup
Lemon juice

3 Tbsp
Water

1 Tbsp
Raisins

1 cup

Cooking

Beat 250 g butter at room temperature 1 1/2 Cup sugar until creamy. Sugar is better to take small, instant. This is an important step. Oil should be a light and "fluffy")) -to look! ) Add one 4 eggs, after the introduction of each egg continue to beat well.

Add 2 teaspoons of vanilla extract. Beat.

Add bananas. About the bananas. Here in the picture you can see what the best bananas to use for banana cake. Here they are, black what. I use very ripe, overripe bananas. Before use, the pre-frozen bananas in the freezer. After defrosting they become black, almost flowing, and very easy to put in the dough. Defrosted bananas are just a couple of hours at room temperature fairly quickly. I usually have always a stock of frozen bananas in the fridge. The right banana is the main key to success when baking banana muffins right!)

Enter the banana

Beat with a mixer.

Boil half Cup of milk. Dissolve it in 2 teaspoons of baking soda. Thus we soda put out.) The liquid will begin to foam.

Add to the batter. Beat.

Flour with baking powder (baking powder) sift several times. Sift on top of the dough. Stir with a spatula, don't overdo it! This dough is not one of those that likes long kneading)) – or after baking, will resemble a clod of clay. My husband loves pastries with raisins. So at this stage I put in the dough the raisins, pre-washed, soaked and drained. The raisins I'm a little mixed with baking powder sifted with the flour and just poured it all on the dough. In the original recipe no raisins.

That's about should look like!

Spread the dough with a spoon (the dough is not liquid, do not drain) in a prepared form, smooth the top. I use a conventional split mold for cakes. At the bottom lay baking paper. Sides grease with butter, sprinkle with flour. The excess flour to shake.

The dough in the form. Bake in preheated to 170S oven: for a large cake pan, about 50-60 minutes. Cake pan medium sized 18 cm in diameter, 45 to 55 minutes. For cupcake-size muffins for about 20 minutes. The readiness of the cake is tested with a wooden skewer: it should come out dry and clean from the cake. The first 15 minutes did not twitch and the oven do not open.

Here it is, this comes out of the oven. Well, as leveled this goes!)) Cooling on the lattice, in the beginning (5-7 minutes) on the form. Then release the cake and cool already without form.

Cupcake you can just sprinkle with powdered sugar – delicious. But Annabel recommends to make a lemon glaze. For the lemon glaze we need to beat together 50 g butter at room temperature 3 tablespoons lemon juice 3 cups powdered sugar and 1 tablespoon hot water until creamy. Spread on top of cooled cupcake.

Well, here it is.... Cut off a piece and..... enjoy!

What I want to eat it!))

The cupcake that I want to wish you all a happy New year! All my dear girls (and boys) with the fry cooks, and all of us! You girls will excuse me for not everyone can drop a word of congratulations or gratitude in response. I love you all remember and love, and watch your success and reputation put certainly! I wish you happiness, love, success in everything, health. And most importantly – a peaceful sky over your head!

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