Ever since Bake-a-thon was announced, I have been making treat for myself so much and sometimes I feel terribly guilty about it. So I also made some for Sruti for the theme. One of them is these cute little cup cakes made with coconut flour and banana. This recipe is usually made into a MW mug cake by Sruti herself. One day I was trying to bake it as a cupcake in the mini cupcake pan I bought eons back. I didn’t use a liner the first time and they got stuck at the bottom. But they were such amazing little treats that I finished them off by myself even before Sruti returned home from school. I didn’t tell her about it and promised myself that I would make it again for Sruti.
When I made it for her, it was a holiday and she was at home. I made the ganache on the previous day itself and wanted to make it a treat. It was also her lunch. Yes, we have cakes for lunch. after the cup cakes were ready, I showed her how to frost and she finished decorating the remaining cupcakes. After the photo shoot, she ate them. They were a bit heavy because of the ganache used. So if you want to make them a lighter treat, skip the ganache and make plain cupcakes. You can even top them with nuts or choco chips.
Look at the texture of the cupcakes. It was fantastic. This is why I have started using coconut flour regularly in recipes. Avoiding maida is my ultimate goal. Though I make some sweets or recipes with maida, I have reduced it drastically. Sruti is missing her normal cakes, but I have promised a good one for her birthday. She is coming up with so many ideas, but let me see when she finalizes the cake and treats.
Banana – 1, medium sized
Egg – 2
Coconut Flour – 2 tbs
Cocoa Powder – 1 tbs
Baking Powder – 1/3 tsp
Ghee – 2 tbs
Mix together dark chocolate and cream and MW for 10 seconds.
Mix with a spoon and reheat for 10 seconds.
Repeat until the chocolate is melted.
Cover and let it sit overnight on counter.
Preheat oven to 180°C.
Blend all the ingredients to form a smooth batter.
Place mini cup cake liners in a mini cupcake tray.
Pour tablespoon of batter into each liner.
Bake for 10 – 12 minutes or until a tooth pick inserted comes out clean.
Allow them to cool in the tray for 10 minutes.
Remove the liners from the moulds and allow the cup cakes to cool completely.
Decorate it with the ganache made the previous day.
Check out the other bloggers doing this Bake-a-thon