Banana and Chocolate is the best match!! Last year I was in DC, and visited the famous DC Cupcakes in Georgetown, and of course I bought my favorite Banana Chocolate! (And it seemed that I had banana cheesecake in Cheesecake Factory...) But it is not cute enough to have muffins alone, so I want to garnish it a bit without whipped cream. As far as I knew, some of frostings from the famous American cupcakes, apart from being too sweet, had a slight cheese-aroma, which I liked very much. Perhaps the frostings contain some cream cheese. Just a wild guess. I also reduce the amount of sugar :p | 香蕉跟巧克力真的是絕佳搭配! 去年去華盛頓DC順便去喬治城的DC Cupcakes朝聖了,當然也是點我最喜歡的香蕉巧克力!(去Cheesecake Factory也是點香蕉口味的樣子...) 只做馬芬又不夠可愛,所以想來做點裝飾,又不想要用到鮮奶油。目前吃過的一些美國有名杯子蛋糕的頂端除了糖霜有點重以外,我喜歡他淡淡的起司味,所以我在猜應該有奶油起司的成分,不過我也把糖分大大減少了:P |
Ingredients: Muffin: Two Bananas 200g Cake Flour 10g Baking Powder 3g Baking Soda 30g cocoa One Big Egg 120g Brown Sugar 100ml vegetable oil 130ml milk cream cheese frosting 50g cream cheese 5g unsalted butter 30g sugar powder 1 teaspoon of vanilla extract 1 tablespoon of rum Procedures: 1. Sift the powder (flour, baking powder, baking soda, coca) 2. Beat the egg and add sugar, oil, milk, and mix them 3. Peel the bananas. Put them in a big bowl and press them into paste with a big spoon. You can save some banana chunks to have rich texture. 4. Add the banana past into the egg mixture and mix them. 5. Add sifted powder, and slowly mix them by stirring and cutting with spatula. Slightly mix the muffin body until you cannot see powder particles. Do not overstir it! 6. Pour the muffin into cups within a third of full. Bake the muffin in a preheated oven with 170c for 30 minutes. You can wait till the oven is cooled down and then take out the muffins. Cream cheese frosting: 1. Soften cream cheese and butter 2. Use a fork to mix them 3. Add sugar, and continue to stir 4. Add vanilla extract and rum, and whip it till creamy 5. Pour the frosting into a plastic bag, and cut a tiny hole to squeeze on the top of the muffins. ps. I think the cream cheese frosting turns better when it is in the fridge for awhile. | 材料: 馬芬: 香蕉兩根 低筋麵粉200克 泡打粉10克 小蘇打粉3克 可可粉 30克 蛋一顆(大) 黃砂糖 120克 植物油100毫升 牛奶130毫升 奶油乳酪裝飾 奶油乳酪 50克 無鹽奶油 5克 糖粉 30克 香草精 一茶匙 蘭姆酒 一大匙 做法: 1. 粉類(麵粉、泡打粉、小蘇打粉、可可粉)過篩 2. 雞蛋打散加入糖、植物油、牛奶,攪拌均勻 3. 香蕉剝皮,放入一個大碗,用叉子壓成泥。可以保留一些香蕉塊狀有不同的層次口感。 4. 將香蕉泥加入蛋液混合物,攪拌均勻 5. 將粉類加入,用刮刀,非常慢地以翻攪跟切拌的方式,粉類大致上有濕潤即可。不要過度攪拌! 6. 將馬芬液體倒入紙杯,七分滿即可。放入預熱的烤箱中,170C烤30分鐘。可以等到烤箱慢慢降溫後再拿出來。 奶油乳酪裝飾 1. 將奶油乳酪跟奶油放軟 2. 用叉子將兩者攪拌均勻 3. 加入糖,攪拌均勻 4. 加入香草精跟酒,攪拌至綿滑 5. 放入塑膠袋中,在角落剪出一個洞口,擠在冷卻的馬芬上即可。 ps. 我覺得有奶油乳酪的話,可以放冰箱冰硬之後再吃更好吃 |