Thursday, August 16, 2012

Banana Yoghurt Coconut Cupcakes


This is a quick way to get rid of some longstanding ingredients in the fridge and pantry. My super-ripened bananas with skin that had already turned completely black and the frozen shredded coconut that's been in there for a month. 15 minutes prep time and 20 minutes oven time. A lovely afternoon snack for everyone at home.

Lovely and easy recipe to come back to - it yields 12 very moist cupcakes. Sorry, I like my cupcakes topless so no pretty frosting to woo you with.

Er...we wiped them all clean before I could even start this blogpost!

Recipe
Dry Ingredients
13/4 cup plain flour, sieved
1/2 tsp baking powder, sieved
1 cup sugar (I used 1/2 cup and they're fine)
2/3 cup shredded coconut (leave some to roast as toppings - this I forgot to do)

Wet ingredients
2 eggs
1/4 cup oil
Mashed bananas (I used 3 medium sized ones)
1/2 cup sour cream (I used Greek yoghurt)



3 comments:

  1. I prefer my cupcakes without frosting too. The addition of shredded coconut is nice.

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    Replies
    1. Thanks for all your encouraging comments on my blog, PH. You've been great.

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  2. Thanks for dropping by, Luan. These cupcakes remind me that I need to bake some more for breakfast tomorrow. I prefer the 'skinny' versions too - they keep longer as well.

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