These cupcakes are not only my new favorite because they are quick and easy to make. They’re also my favorite because you’ll likely already have all of the ingredients in your house, and they’re absolutely delicious.
Butter-1 stick= 8 tblsp in room temp.
Sugar- ¾ cup
2 ripe bananas mashed
2 large eggs
Roasted Sliced almonds- ½ cup
Instant Coffee powder- 1 tblsp (i have used nestle coffee powder)
Maida/ cake flour- 1 ½ cup
Vanilla essence- 1tsp
Baking powder- 1tsp
Baking soda- ½ tsp
Salt a pinch
¼ cup sugar to sprinkle on top
Preheat the oven to 350 degrees F. Place the rack in the middle of the oven. Grease a muffin tin or line with paper liners and set aside.
Take bowl. Mix all the dry ingredients.
Whisk butter with sugar till light & fluffy.
Add in beaten eggs and vanilla essence and give a quick whisk.
Mash ripe bananas in a separate bowl. Add mashed bananas to the mix and beat till smooth. Fold in flour and baking powder & soda.
Add sliced almonds; reserve some for sprinkling on top. Mix with spatula and pour batter into prepared cake pan.
Divide the batter among the muffin cups (about ½ to 2/3 full). Sprinkle the remaining almonds & some sugar on the top.
Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the centre of a muffin comes out clean & muffins becomes golden & springy to touch, bake for 20-25 minutes. let it cool for 5-10 min.
Remove muffins to a wire rack and cool for at least 5 minutes. Your muffins are now ready to eat...Serve immediately or U can Store in an airtight container at room temperature.
Note: U can use the batter in 12 cup muffin tray...I hav used half in 6cup muffin tray & rest to make loaf cake.
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