Tuesday, March 24, 2015

Chocolate Banana Chiffon Cupcakes

Today, I'm going to use a muffin recipe to bake chiffon cupcakes!

Huh!!! - I know that you must be saying this!!! You must be thinking that I'm a crazy woman. Due to my passion with baking, I must admit that I'm a little cuckoo... LOL!

Here, I'm being cuckoo again to think of this idea and have transformed a well-reviewed Nigella's chocolate banana muffin recipe from her book, Kitchen or here into these chocolate banana chiffon cupcakes...



chocolate banana chiffon cupcakes
These are not Nigella's muffins but... Chocolate Banana Chiffon Cupcakes


Who gave me this cuckoo idea? Obviously, my son... LOL!

Originally, I was going to bake chocolate banana muffins from her book, Kitchen by Nigella Lawson or here. As I was weighing out and preparing the ingredients, my son came along and started chatting with me.

"Mum, what are you baking?" asked my son with a nosy plus peckish look.

"I'm baking chocolate banana muffins..."

"Oh... I thought you are going to bake banana chiffon cake!!!" said my son with a rather sad and disappointed face because he saw that I was preparing the banana purée and thought that I was going to bake his favourite banana chiffon cake. Sadly, he walked away and I'm pretty sure that he didn't look peckish anymore...

"Wait a minute..." I tried to hold my son's interest. I'm not baking muffins anymore. How about if I bake chocolate banana chiffon cupcakes? They are not same as your favourite banana chiffon cake but they are chiffon cakes.

"Ok, mum. Ok" I know it is quite a reluctant ok but still an ok... LOL! And so, I went on and bake these.

Instead of using 1/4 cup (60ml) of oil, I have used 2 tbsp (30ml) of oil plus 2 tbsp of milk.
Instead of 1 egg, I have used 3 egg yolks to whisk with brown sugar, oil and milk. 
For the banana, I'm sticking to the amount as mentioned in Nigella's recipe.
Add the sifted dry ingredients that are also used in Nigella's recipe.
Next, I beat 4 egg whites plus 40g caster sugar until stiff peaks formed.
Fold in egg white mixture into egg yolk mixture.
And, use this wonderful cupcake scoop from Tovolo (Australia) to divide the mixture into baking cups
Glad that these cupcakes turned out to be pretty good.
To minimize any sudden change of temperature that will eventually result shrinkage, I have cooled the cakes in the oven with its door ajar.
I'm surprised that the cakes look really good!
... and taste really good too!
What can I say??? This is absolutely a great cuckoo idea!!!

Can you imagine 12 of these cakes contain only 2 tablespoon (30 ml) of oil? Seriously, I can't complain!!!

Looking at the cakes closer, the texture and description of these little chocolate banana chiffon cupcakes reminded me of the mango chiffon cupcakes baked by Happy Home Baking. She said that her cakes are a little denser than the chiffon cakes baked in tube pans but they are still light. Mine too... Although these chocolate banana chiffon cupcakes are not feathery light like banana chiffon cake, they are still light and moist with a bouncy sponge-cake kind of texture. Seriously, I can't complain!!!

Here's the recipe that is mostly adapted from the book, Kitchen by Nigella Lawson or here

Using half amount of Nigella's recipe with 3 egg yolks, 4 egg whites plus 40g caster sugar, I have transformed 6 chocolate banana muffins into 12 chocolate banana chiffon cupcakes

Ingredients A:
1 1/2 (about 160g) very ripe bananas, peeled and processed into smooth purée
3 egg yolks
2 tbsp (30ml) vegetable oil
2 tbsp (30ml) milk
40g light brown sugar110g all purpose flour
15g good quality cocoa powder, preferably Dutch processed cocoa powder like Valrhona
1/2 tsp baking powder

Ingredients B:
4 egg whites
40g caster sugar
Preheat oven to 150°C or 130°C fan forced. Place 12 standard-size bake-able paper cups on a baking tray. Set aside.

For ingredient A:
Using a handheld blender, process banana into smooth purée.

Using a hand whisk, whisk egg yolks, oil, milk and brown sugar in a large mixing bowl until combined. Then, whisk in the banana purée.

In another mixing bowl, combine flour, cocoa powder and baking powder together. Sift the flour mixture into the egg yolk mixture and mix until both mixtures are well combined. Set aside.

For ingredients B:
Using an electric mixer with a whisk attachment, whisk egg whites at a medium low speed for 5 mins or until frothy. Increase beating speed to medium high. While beating, add caster sugar gradually in batches into the egg white mixture and continue to beat until stiff peaks form.

Using a spoon or a spatula, combine both egg yolks and white mixture in batches and gently. Then, spoon the batter into the baking cups in 12 divided portions.

Bake in the preheated oven for 15 mins. Increase the oven temperature to 180°C or 160°C fan forced and bake for another 5-10 mins or until a skewer insert comes out clean. Turn off the oven and allow the cakes to cool in the oven with its door ajar. These cakes are actually very stable! They will shrink but actually very little. Serve at room temperature.

Happy Baking
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29 comments:

  1. Hmmm...yummy....& they look nice and neat in the white baking cups.
    http://chingchailah.blogspot.com/

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  2. Zoe, you are so clever la, to make this chocolate banana into chiffon.. I always feel bananas are very "heavy", can only be made into banana cake or muffin, but here, you can transform them into beautiful light & fluffy chiffon !! Nice la..Since they are so light and fluffy, I can eat all 12.. Come on, sekali can stuff 1 biji into the mouth already :)

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  3. Looks yummy, thanks for sharing detailed recipe.

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  4. Zoe love these cupcakes! Look cute and adorable!! xo

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  5. Ahhhh! How gorgeous! You've just managed to make banana cupcakes in another amazingly cute way! Love love how their in these little holders! I'm dying for some banana baked products!

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  6. The cupcakes sound delicious and I LOVE your little baking cups! :)

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  7. Thanks to your son, you can now enjoy these gorgeous chiffon cupcakes. They certainly look good, and no shrinkage at all. Thanks for sharing.

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  8. I've been salivating over the cupcakes... i love banana flavours.

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  9. Zoe, transforming muffins into chiffon cupcakes? Not cuckoo but magical :)

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  10. Zoe, I can totally get the excitement over mini chiffon cupcakes just like my oolong tea version!
    And I really like your cupcake paper cases. Where did you get them?

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    1. Hi Andre,

      I bought my paper cases in a baking supply shop near our home :D

      Zoe

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  11. So fluffy! And with bananas.. I need to try them.. :)

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  12. You are a genius! I actually prefer personal sized cakes! And boy do these cakes looks ultra inviting, Zoe!

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  13. I like the first picture.... so rustic and pretty!

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  14. Very cute! Love the conversation scene between you and your boy. Nice baking cups!

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  15. Z, I love the square paper cups you baked these in.
    I have to try your Rx - looks so spongy & light! xo

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  16. Chocolate and banana? Yes, sounds and looks delicious Zoe...they sure look soft and moist...
    Have a great week :)

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  17. Nice and light texture, Zoe! You are such a good mum la... making everything your boy wants!

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  18. Zoe, thumb up for your creative idea! and I am hoping to be able to do something with banana this weekend to support Little Thumb Up.

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  19. Your cupcakes looks very spongy and fluffy! Your little boy is very lucky that mommy is a good baker!
    Congratulations for being short-listed in the Best Asian Food Blog! I hope you win! You deserve it! :)

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  20. Love the presentation of these! And the combo of chocolate and banana sounds terrific. Your son is a genius! ;-) Thanks for a fun recipe.

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  21. Mmm, these looks fantastic! xx

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  22. So soft , fluffy and delicious recipe.... :)

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  23. Great idea to convert the muffins into chiffon, both sounds delicious!

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  24. Zoe. You are such a good mummy!
    The cake looks so moist and fluffy.

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