Baking Mood

I made Healthy Banana Cupcakes for 2 consecutive days now. As they say, practice makes perfect. Besides, there were still bananas left from yesterday.

But before you set your expectations on these Healthy Banana Cupcakes, I must warn you. First, this is an experiment from an inexperienced baker. Second, this post is not really intended to share the recipe but just to write about my experience.

This recipe is the lazy quick way of making banana-wheat cupcakes. I used:

1 200 gm pack of Maya wheat pancakes

3 tablespoons honey

3 tablespoons softened butter

2 very ripe bananas (cavendish is preferred)

I just followed the package directions in making the pancakes, mixed in the honey, butter, and mashed bananas. I came up with this.

Placed them in a lined muffin pan. Baked in a pre-heated oven at 180 Celsius for 25 - 35 minutes. Then I got these. 

Lessons learned and tips as well:

1. When mixing solid and liquid ingredients, slowly add the liquid ingredient to the solid (ex. flour) to be able to mix it well and avoid lumps.
2. To cream butter is different as having melted butter. 
3. Follow instructions in the recipe. When it says makes 6 to 8 cupcakes, make 6 to 8 cupcakes. Don't try to fit everything in  just 6 molds.
4. Must try making chocolate cupcakes next. Hubby didn't want to taste it without bribe.