Читать книгу Bake Me I'm Yours... Cupcake - Joan Belgrove - Страница 10

This recipe originates from the southern states of America and is a moist, delicious cake that works beautifully as a cupcake, but is best eaten within 3 days of baking. If you like carrot cake then you’ll love this too!

you will need

250g/9oz plain flour

125g/41/2oz self-raising flour

1 tsp/5ml bicarbonate of soda (baking soda)

1 tsp/5ml cinnamon

2 × 450g/16oz tins crushed pineapple in juice

400g/14oz soft brown sugar

80g/3oz dessicated coconut

400g/14oz (about 4) ripe bananas, mashed

4 large eggs, lightly beaten

325ml/101/2fl oz vegetable oil

2tsp/10ml vanilla extract

120g/4oz pecans, chopped (traditional but optional)

1 Preheat oven to 170°C/325°F/Gas 3.

2 Line the trays with cupcake cases.

3 In a large bowl, sift together flours, bicarb, sugar and cinnamon.

4 Drain the pineapple and reserve 125ml/4fl oz of juice.

5 Add the remaining ingredients to the bowl, including the reserved juice, and mix until combined.

6 Pour or pipe the mixture into the cupcake cases until they are about three quarters full.

7 Bake for about 20 minutes, or until a fine skewer inserted into the centre of one of the cupcakes comes out clean.

8 Allow to cool in the tray for 5 minutes before removing them to a wire rack to cool completely.