Cupcake Recipe Bbc Recipe For Scones Recipe For Banana

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BANANA CUPCAKES



Banana cupcakes image

Good Food reader, Mita Patel, shares her recipe for these cute, energy-giving, choc-banana cupcakes

Provided by Good Food team

Categories     Dinner, Supper, Treat

Time 35m

Number Of Ingredients 9

140g wholemeal flour
2 tsp baking powder
50g golden caster sugar
1 medium egg
50g melted butter , cooled
125ml semi-skimmed milk
2 small ripe bananas , 1 mashed, 1 sliced
140g white chocolate , roughly chopped
cinnamon , for sprinkling

Steps:

  • Heat oven to 190C/170C fan/gas 5. Line a bun tin with 8 paper cases. In a large bowl, mix the flour, baking powder and sugar with a pinch of salt.
  • In a separate bowl, beat the egg, melted butter and milk for 20 secs; add the mashed banana and beat for a further 5 secs until everything is nicely mixed.
  • Pour the banana mix into the flour and fold everything together. Once it is almost combined, add 85g of the white chocolate - the mixture will still look a little lumpy. Spoon the cake mix into the paper cases and bake for 18-20 mins until golden and risen, and a skewer inserted comes out clean. Cool on a wire rack.
  • Meanwhile, melt the remaining white chocolate over a pan of barely simmering water. Allow to cool a bit, then spread on top of the cakes. Add a couple of slices of banana and sprinkle with cinnamon.

Nutrition Facts : Calories 256 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.47 milligram of sodium

CHOCOLATE BANANA CUPCAKES



Chocolate Banana Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 24 cupcakes

Number Of Ingredients 26

3 sticks butter
3 1/2 cups brown sugar
6 eggs
3 1/2 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
2 cups milk
5 ripe pureed bananas
French Banana Buttercream, recipe follows
Chocolate Ganache, recipe follows
Italian Meringue Buttercream Frosting, recipe follows
1 cup sugar
3 egg yolks
2 1/2 sticks butter
3/4 teaspoon vanilla extract
1 ripe banana, pureed
1 pound chocolate chips
12 ounces heavy cream
1 1/4 cups sugar
2 cups egg whites
1/2 teaspoon cream of tartar
4 sticks butter, cubed
2 teaspoons vanilla extract
3 tablespoons chocolate ganache

Steps:

  • Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
  • Measure all the ingredients accurately. Bring all the ingredients to room temperature. Place the butter in the mixing bowl. With the paddle attachment, beat the butter slowly until it is smooth and creamy. Add the brown sugar; cream the mixture at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
  • Add the eggs one at a time. After each addition, beat until the eggs are incorporated before adding more. After the eggs are fully incorporated, mix until light and fluffy, about 5 minutes.
  • Meanwhile, sift the cake flour, baking powder, salt, baking soda and nutmeg together. Be sure to scrape down the sides of the bowl to ensure even mixing. Then add one-quarter of the sifted dry ingredients to the butter mixture. Mix just until blended. Mix the milk and banana puree. Add approximately one-third of the liquids. Mix just until blended in. Repeat until all ingredients are incorporated.
  • Fill the cupcake liners half full with batter and bake until golden and baked through, about 35 minutes. Cool the cupcakes completely.
  • To assemble: Cut the center out of each cupcake and fill with the French Banana Buttercream. Dip the top of the cupcake in the Chocolate Ganache. Generously frost the top of each cupcake with the Italian Meringue Buttercream Frosting.
  • Combine the sugar and 1/4 cup water in a saucepan. Dissolve the sugar. Boil until it reaches 240 degrees F.
  • While the syrup is boiling, bet the yolks with an electric mixer with a wire whip until thick and light.
  • When the syrup reaches temperature, pour it very slowly into the beaten yolks while whipping constantly. Continue to beat until the mixture is completely cool and the yolks are very thick and light.
  • Whip in the butter a little at a time, adding it just as fast as it's absorbed by the mixture.
  • Beat in the vanilla and banana puree. If the icing is too soft, refrigerate until it is firm enough to spread.
  • Put the chocolate chips in a heatproof bowl. In a saucepan, heat the heavy cream to a simmer. Once a simmer is reached, pour over the chocolate chips. Using a whisk, whip until smooth and creamy.
  • Combine 1 cup sugar and 1/2 cup water in a saucepan. Boil to reach 230 degrees F. Leave it alone. Cook over medium heat.
  • While the syrup is boiling, using a whip attachment, start beating the egg whites and cream of tartar in a mixing bowl. Once peaks begin to form, add the remaining 1/4 cup sugar to make the peaks stiff.
  • When the syrup reaches temperature, slowly pour it into the beaten egg whites while whipping constantly with the mixer on the lowest speed. Beat on high until cool, about 5 minutes.
  • Turn down to medium-low speed and add the butter on the sides and scrape. Turn to high and beat until you have a smooth texture. Add the vanilla and chocolate ganache.

MARI'S BANANA CUPCAKES



Mari's Banana Cupcakes image

These cupcakes are fluffy, moist, and good to eat at any time of day. This recipe is very easy to do, so cheer up and bake! They are easy, delicious, and fun to make!

Provided by Mari

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 35m

Yield 14

Number Of Ingredients 9

3 bananas, mashed
1 cup white sugar
2 eggs, lightly beaten
¾ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
3 tablespoons buttermilk
1 cup chopped pecans
1 cup confectioners' sugar, or as needed

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
  • Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 43.9 g, Cholesterol 26.7 mg, Fat 18.3 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 193.9 mg, Sugar 26.7 g

BANANA SCONES



Banana Scones image

Make and share this Banana Scones recipe from Food.com.

Provided by swirlycinnacakes

Categories     Scones

Time 32m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1 1/2 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
3 tablespoons butter, cold
4 tablespoons 2% low-fat milk (or light cream)
1/2 teaspoon vanilla extract
1/3 cup banana, diced (approx. half a medium banana)

Steps:

  • Preheat oven to 400°F Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together flour, sugar, baking powder, salt and ginger. Cut butter into a few chunks and rub it into the flour mixture with your fingertips.
  • Mix milk and vanilla in a small glass. Pour about 4 tablespoons into the flour mixture and stir until the mixture starts to come together. Add the banana chunks and continue to stir, adding more milk if necessary, until dough comes together.
  • Pat dough into a disk about 1 inch thick. Cut into four sections with a knife and place each on baking sheet.
  • Bake at 400F for 17-20 minutes, until light gold.
  • Cool on wire rack or eat warm. These scones are best the day they are made.

CUPCAKE RECIPE



Cupcake recipe image

Bake these easy vanilla cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they're sure to be a crowd-pleaser

Provided by Sophie Godwin - Cookery writer

Categories     Dessert

Time 35m

Number Of Ingredients 10

110g softened butter
110g golden caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour
150g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk
food colouring paste of your choice (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
  • Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
  • Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
  • Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
  • To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
  • Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
  • If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

Nutrition Facts : Calories 350 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 34 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium

BANANA CUPCAKES



Banana Cupcakes image

This recipe was given to me by my mother, and I've since handed it down to my daughters. The moist cupcakes are topped with frosting that comes together in no time. And if you'd like even more banana taste, stir some mashed banana into it. -Wanda Thole, Leonard, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 15

1/2 cup shortening
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 medium)
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup buttermilk
FROSTING:
1/2 cup butter, softened
2-1/2 cups confectioners' sugar
3 to 4 tablespoons milk
Colored sprinkles, optional

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and bananas. Combine the flour, baking powder, baking soda and salt; add to banana mixture alternately with buttermilk, beating well after each addition., Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove to wire racks to cool completely. , In a small bowl, cream butter and confectioners' sugar until light and fluffy; add enough milk to achieve desired spreading consistency. Frost cupcakes. Garnish with sprinkles if desired.

Nutrition Facts : Calories 297 calories, Fat 11g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 204mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.

BEST BANANA CUPCAKES



Best Banana Cupcakes image

Make and share this Best Banana Cupcakes recipe from Food.com.

Provided by Karen..

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened (1 1/2 sticks)
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons pure vanilla extract
2 large ripe bananas, mashed
3/4 cup sour cream
frosting (your favorite)

Steps:

  • Preheat oven 350°F.
  • In large bowl, cream butter and sugar with electric mixer until light and fluffy.
  • In medium bowl, combine flour, baking soda, and salt; set aside.
  • Add eggs, vanilla and banana; mix well.
  • Add flour mixture alternately with sour cream; blend thoroughly but do not over-mix.
  • Pour into paper lined cupcake pans. We fill them almost to the top for big cupcakes with "muffin tops".
  • Bake 20-25 minutes or until toothpick inserted comes out clean.
  • Cool 10 minutes in pan on rack; remove and cool completely before frosting as desired.
  • (We used half of a container of vanilla frosting with some banana extract. Cream cheese frosting would also work well here.).

Nutrition Facts : Calories 354.6, Fat 16.1, SaturatedFat 9.6, Cholesterol 89.7, Sodium 260.9, Carbohydrate 48.8, Fiber 1.2, Sugar 28, Protein 4.8

WHOLE WHEAT BANANA SCONES



Whole Wheat Banana Scones image

Simple whole wheat scones made with banana. Great for accompanying lunch or afternoon tea. Enjoy one scone loaf fresh and freeze the other for later!

Provided by Sanderling

Categories     Scones

Time 35m

Yield 16

Number Of Ingredients 9

3 cups whole wheat flour
1 cup all-purpose flour
⅔ cup brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 cup unsalted butter, cubed
2 medium bananas, cut into chunks
½ cup milk
2 large eggs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Mix both flours, brown sugar, baking powder, and baking soda together in a large bowl. Cut in butter with a pastry blender until dough is loose and crumbly. Add bananas and cut in with the pastry blender. Stir in milk and eggs until just combined; dough will be sticky but should come together into a ball.
  • Divide dough in half. Form each portion into a mound on one half of the prepared baking sheet, then pat to flatten into a 3/4- to 1-inch high circle. Use a sharp knife to score each circle into 8 wedges, cutting about 1/3-inch deep.
  • Bake in the preheated oven until golden brown, 15 to 17 minutes. Remove from the oven and break scones apart at the score lines.

Nutrition Facts : Calories 255.6 calories, Carbohydrate 32.2 g, Cholesterol 54.4 mg, Fat 12.8 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 7.7 g, Sodium 116.8 mg, Sugar 8.2 g

BANANA-NUT SCONES



Banana-Nut Scones image

Fluffy banana-nut scones loaded with walnuts and cinnamon!

Provided by matti

Categories     Scones

Time 50m

Yield 11

Number Of Ingredients 14

2 medium bananas
½ cup brown sugar
¼ cup Greek yogurt
1 large egg
1 teaspoon vanilla extract
3 teaspoons ground cinnamon
2 ½ teaspoons baking powder
½ teaspoon salt
2 ½ cups all-purpose flour
5 tablespoons unsalted butter, chilled
1 cup chopped walnuts, or more to taste
⅓ cup maple syrup
2 tablespoons unsalted butter
1 cup confectioners' sugar, sifted

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
  • Place bananas in a large bowl; beat with an electric mixer until mashed. Add brown sugar, yogurt, egg, and vanilla, beating until smooth. Add cinnamon, baking powder, and salt, beating to combine. Add flour, 1 cup at a time, beating just until combined after each addition. Do not overmix.
  • Grate chilled butter into batter using a cheese grater. Beat to combine. Fold in walnuts using a rubber spatula. Drop batter by generous 1/4 cupfuls onto the prepared cookie sheet.
  • Bake in the preheated oven until edges and tops of scones are golden and a toothpick inserted in the center of a scone comes out with only crumbs, 17 to 20 minutes.
  • When scones have a few minutes left in the oven, combine maple syrup and butter for glaze in a small saucepan over medium heat. Cook until butter melts completely; do not boil. Remove from heat. Add just enough confectioners' sugar, whisking in a small amount at a time, to reach desired consistency for glaze.
  • Drizzle glaze over scones using a spoon or whisk.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 56.7 g, Cholesterol 37.4 mg, Fat 15.6 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 5.7 g, Sodium 231.7 mg, Sugar 29.8 g

EASY SULTANA SCONES



Easy sultana scones image

The perfect weekend bake, a batch of these fluffy sultana scones won't last long. Serve with plenty of butter and jam for an afternoon treat

Provided by Lesley Wild

Time 25m

Yield Makes approximately 15

Number Of Ingredients 7

500g self-raising flour, sieved, plus extra for dusting
175g softened butter, cut into small pieces
3 tbsp caster sugar
150g sultanas
2 eggs, lightly beaten
a splash of milk, plus extra for brushing
clotted cream and jam, to serve (optional)

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Line a large baking tray with baking parchment. Tip the flour and butter into a large bowl. Gently start to rub the butter into the flour using your fingertips, allowing it to fall from a short height above the bowl. This will incorporate air into the scones, making them beautifully light. Continue doing this until the mixture resembles fine breadcrumbs.
  • Add a pinch of salt, the sugar, sultanas, eggs and enough milk to bring the mixture together into a soft dough. The amount of milk will vary accordingly to the size of the eggs, softness of the butter and temperature of the room. Be careful not to overwork the tough or it will become tough.
  • Turn the dough out onto a lightly floured surface. Generously flour a rolling pin and roll the dough out to a 2cm thickness. Cut into squares or triangles using a sharp knife, then transfer the scones to the prepared baking tray, spacing them apart to leave room for spreading. Brush the tops with a little milk, then bake for 10 mins. Leave to cool until just warm, then serve with clotted cream or butter and jam, if you like.

BUTTERMILK BANANA SCONES WITH PRALINE GLAZE



Buttermilk Banana Scones with Praline Glaze image

The British may argue about whether or not these are authentic scones, but I'll bet they won't argue about this: They are delicious! Crunchy, slightly sweet scones made with buttermilk and bits of banana are drizzled with a fabulous praline glaze. They really need no embellishment, though feel free to add some whipped cream, if you must!

Provided by Bibi

Time 45m

Yield 10

Number Of Ingredients 17

2 ½ cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, cut into small pieces
½ cup buttermilk
1 large egg
½ teaspoon vanilla extract
1 ½ cups finely chopped bananas
1 tablespoon unsalted butter, melted
½ cup unsalted butter
½ cup brown sugar
¼ cup buttermilk
¼ teaspoon salt
¾ cup chopped pecans

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Cut in butter pieces with a pastry knife or 2 knives until there are no large pieces and the mixture begins to look like coarse meal.
  • Combine buttermilk, egg, and vanilla in a separate bowl; stir until well blended. Add buttermilk mixture to dry mixture and stir to combine, about 30 seconds. Add chopped banana and stir until mixture is just beginning to come together. Turn out everything onto a floured work surface.
  • Using a very light touch and floured fingers, gently push the dough together and mold it into a ball. With a bench scraper or large spatula, move dough ball to the parchment-lined baking sheet.
  • Gently press dough into a large circle, about 12 inches across and 3/4 inch thick. Using the bench scraper or a sharp knife, cut the dough circle into 10 equal slices. Press downward with the bench scraper or knife, lifting and pressing down, as you work your way across the circle. Do not drag to cut, or the edges will seal and spoil the rise. Brush top of the dough with melted butter.
  • Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes.
  • While the scones are baking, melt butter for glaze in a small saucepan over medium heat. Add brown sugar and stir to combine. Stir in buttermilk and salt and bring to a boil. Boil for 1 minute, then stir in chopped pecans. Boil, stirring frequently for 1 more minute. Remove from the stove and allow to cool slightly.
  • Drizzle glaze over warm scones and serve immediately.

Nutrition Facts : Calories 469.6 calories, Carbohydrate 54.8 g, Cholesterol 71.2 mg, Fat 26.5 g, Fiber 2.6 g, Protein 5.8 g, SaturatedFat 13.2 g, Sodium 515.6 mg, Sugar 26.2 g

VEGAN BANANA CUPCAKES



Vegan banana cupcakes image

Rustle up these easy banana cupcakes for an afternoon treat. Dairy- and egg-free, they're perfect for anyone following a vegan diet

Provided by Liberty Mendez

Categories     Afternoon tea, Treat

Time 35m

Yield Makes 10-12

Number Of Ingredients 9

2 large bananas (about 225g), blackened and peeled
50ml vegetable or sunflower oil
65g light brown sugar
150g plain flour
2 tsp baking powder
2 tsp cinnamon
50g dried fruit and seed mix
2 tbsp oats
2 tbsp mixed seeds

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Mash the bananas in a medium bowl with a fork, then mix in the oil and sugar until combined.
  • Add the flour, baking powder, cinnamon and dried fruit and seed mix. Mix until well combined.
  • Line a cupcake tray with 10-12 cupcake cases (the amount you need will depend on how big the bananas are) and fill them ¾ full of the mixture. Sprinkle with the oats and mixed seeds.
  • Bake for 25 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool on a wire rack.

Nutrition Facts : Calories 159 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

BUTTERMILK-BANANA SCONES



Buttermilk-Banana Scones image

Tender, buttery scones with a lovely hint of cinnamon. Infused with moisture and flavor from the ripe bananas. These are a tasty way to start the day-perfect with some tea or coffee!

Provided by Rebekah Rose Hills

Time 40m

Yield 12

Number Of Ingredients 9

2 ¾ cups all-purpose flour, or more as needed
¼ cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup cold butter, cut into pieces
1 cup mashed ripe bananas
¾ cup buttermilk
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat (such as Silpat®).
  • Combine 2 3/4 cups flour, brown sugar, baking powder, cinnamon, and salt in a medium bowl; stir to blend. Toss in cold butter and cut it into the dry mixture with a pastry cutter until mixture resembles coarse crumbs.
  • Blend mashed bananas, buttermilk, and vanilla together in a small bowl. Pour into the dry ingredients and stir gently until the mixture comes together. If it's a little too wet, add just a little bit more flour. Handle as lightly as possible and form into a disc on the prepared baking sheet. Gently cut into 12 wedges or just score the disc.
  • Bake in the preheated oven until golden brown and baked all the way through, 22 to 28 minutes. Cool on the baking sheet for a few minutes before moving to a rack to complete cooling.

Nutrition Facts : Calories 213.7 calories, Carbohydrate 31.8 g, Cholesterol 20.9 mg, Fat 8.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 5 g, Sodium 200 mg, Sugar 7.6 g

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BANANA SCONES! A QUICK & EASY WAY TO TURN OLD BANANAS …
Instructions. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment or a non-stick silicon liner. Whizz the flour, baking powder and cinnamon in a food processor to combine, then add the butter and pulse into crumbs. (You can rub in by hand in the traditional way if you prefer).
From family-friends-food.com


BANOFFEE SCONES | KING ARTHUR BAKING
Instructions. Preheat the oven to 425°F. Grease a baking sheet, or line it with parchment paper. In a large bowl combine the flours, baking powder, baking soda, salt, and sugar. Work the butter into the dry ingredients until the mixture is unevenly crumbly. Toss in …
From kingarthurbaking.com


TRADITIONAL ENGLISH SCONES RECIPE BBC : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Traditional English Scones Recipe Bbc : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


CHOCOLATE CHIP BANANA BREAD SCONES WITH BROWN BUTTER GLAZE
2013-04-03 Instructions. Preheat oven to 425 degrees F. In a large bowl, whisk together flour, sugar, baking powder, soda, salt and cinnamon until combined. Add butter and using your fingers, a fork or a pastry blender mix it together and combine until the butter forms coarse little crumbs.
From howsweeteats.com


5 INGREDIENT BANANA CUPCAKES - EASY CUPCAKE RECIPE
2018-01-29 Microwave – The quickest way, but least likely to produce super sweet results. Nuke it for 30 seconds to one minute. Basically, you are cooking it and allowing the sugars to release a little before you put it into the recipe. Oven- the same concept as the microwave. Heat to 350 degrees and bake for 5-30 minutes.
From savoryexperiments.com


CUPCAKE RECIPE | RECIPE | CUPCAKE RECIPES, BBC GOOD FOOD RECIPES ...
Jul 2, 2017 - Bake these easy vanilla cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they're sure to be a crowd-pleaser
From pinterest.co.uk


BANANA SCONES RECIPE – HOW TO MAKE IT IN 13 SIMPLE STEPS
2021-07-16 In a large mixing bowl, stir together the all-purpose flour and the whole wheat flour. Add the sugar, the baking powder, the salt and the cinnamon, stirring to combine. Cut the butter into small cubes and add it to the bowl of dry ingredients. Use a pastry blender to cut the butter into the dry ingredients.
From homestratosphere.com


RECIPES | GOODTO
2022-07-28 Recipes. "Recipe inspiration and seasonal dishes. From family favourites - including Mary Berry's lemon drizzle cake, Joe Wicks' chicken pie, and our quick and easy spaghetti bolognese and - to classic dishes with a twist, we have something for everyone. All of our recipes are tried and tested by our team of food experts in our GoodtoEat ...
From goodto.com


4 CUPCAKE RECIPE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Steps: Line a cupcake tin with 12 cupcake cases and set aside. Heat oven to 180C/160C fan/gas 4. Sieve the flour, cocoa, bicarb and a pinch of fine salt into a medium bowl and mix to combine.
From stevehacks.com


BANANA NUT SCONES WITH MAPLE GLAZE - SALLY'S BAKING ADDICTION
2017-03-29 Drop scones, 1/4 cup of dough each, at least 3 inches apart on the prepared baking sheet. Brush scones with milk, then top with a little coarse sugar if desired for extra crunch. Tastes great! Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and cool as you make the icing.
From sallysbakingaddiction.com


BISCOFF CUPCAKES - CHARLOTTE'S LIVELY KITCHEN
2020-05-23 For the cupcakes. 105 g soft margarine - or butter which is soft at room temperature. 90 g soft light brown sugar - you can use dark brown or muscovado sugar if you prefer. 180 g smooth Lotus Biscoff spread. 90 g self-raising flour.
From charlotteslivelykitchen.com


BANANA CUPCAKES WITH CHOCOLATE PEANUT BUTTER FROSTING
2014-03-09 Preheat oven to 350°F (177°C). Line two 12-count muffin pans with 18 cupcake liners. Set aside. Make the cupcakes: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed.About 2-3 minutes. With the mixer running on low speed, add the …
From sallysbakingaddiction.com


110 CUPCAKES MUFFINS AND SCONES IDEAS | CUPCAKE CAKES, CUPCAKE …
Aug 1, 2021 - Explore Trisan Bechtle's board "Cupcakes Muffins and Scones", followed by 106 people on Pinterest. See more ideas about cupcake cakes, cupcake recipes, baking. See more ideas about cupcake cakes, cupcake recipes, baking.
From pinterest.co.uk


BBC DRINK – BANANA BAILEYS COCONUT COCKTAIL RECIPE
2021-04-15 Toast in a 350 degree oven for about 6-8 minutes, turning and mixing once halfway through. Remove when toasted and cool. For drink, in a blender, combine the banana, ice, cream of coconut and BAILEYS. Blend until smooth. Pour into two glasses, top with whipped cream and toasted coconut.
From shugarysweets.com


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