jenab6 (jenab6) wrote,

Maple-Cinnamon-Banana Cupcakes

This latest batch of cupcakes is so good that I'm posting the (updated) recipe again.

2.5 cups of whole wheat flour
4 tablespoons of Ceylon cinnamon
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cream of tartar

1 mashed up banana
1 cup of dark maple syrup (formerly Grade B )
approximately 8 ounces of water

Preheat oven to 400 degrees Fahrenheit. (Or 204 degrees Celsius.)

Grease a twelve-hole metal cupcake pan with coconut oil. (Each hole in the cupcake pan should hold about 3.25 fluid ounces.)

Mix the dry ingredients together in a bowl. Then add the maple syrup and the mashed up banana, and mix again. Then slowly add the water while mixing to form the cupcake dough.

Dollop the dough into the greased holes of the cupcake pan. There should be just enough dough to fill 11 of the holes, with a little left over for an undersized cupcake in hole number 12.

Put the pan into the oven and bake at 400F for 16 minutes, then turn off the heat and let the pan sit in the oven for another half minute. Remove the pan from the oven and let the cupcakes cool for about 30 minutes.

You can serve these Maple-Cinnamon-Banana cupcakes with chilled whipped cream, or just plain. They go well with espresso.

Ceylon cinnamon is the best kind of cinnamon, and it comes from Sri Lanka. A much more common kind of cinnamon is called Cassia cinnamon, which is made from the inner bark of an evergreen tree native to China. Ceylon cinnamon is sweeter than Cassia cinnamon is, and I prefer Ceylon cinnamon in my baking.

Grade B or "dark" maple syrup is better for cooking than is Grade A or "table" maple syrup. Some people incorrectly believe that these grades are indicators of quality, but that is not true. What they indicate is how much the sap was cooked down and thickened thereby, with Grade B having an increase in density, viscosity, and flavor.

A mixture of two parts cream of tartar with one part baking soda makes three parts BAKING POWDER. By itself, baking soda emits some carbon dioxide when it is heated, but in combination with cream of tartar it chemically reacts (when wet) to produce even more CO2, making for fluffier baked goods.

The mashed-up banana is the additional sweetener used in this recipe. The maple syrup is a constant. But you can replace the banana with whatever other sweetening ingredient that you might want to experiment with: chocolate syrup, peach yogurt, cheesecake filling, or whatever you like.

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