13 Oct '15, 2pm

Pantry Basics: Whole wheat banana cupcakes

Whole Wheat Banana Cupcakes Makes 32-34 cupcakes using a No.30 ice cream scoop 200g all-purpose flour 95g whole wheat pastry flour or superfine whole grain flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 4 peeled ripe bananas, pureed or mash (about 375g) 5 tbs milk/buttermilk 1 tbs pure vanilla extract 240g unsalted butter, cut into 2.5cm cubes and softened 210g castor sugar 4 large eggs Set two racks in the lower two-thirds of the oven. Pre-heat to 170 degrees Celsius/340 degrees Fahrenheit using the convection setting (raise to 180 degrees Celsius/360 degrees Fahrenheit if your oven does not have a convection option). Line cupcake pans with paper liners (you will need approximately 34 liners). Combine the flours, baking powder, baking soda and salt in a bowl and whisk to combine. Combine the banana, milk/buttermilk and vanilla extract in a jug. Stir to combine a...

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