Best Banana Bundt Cake (香蕉蛋糕）

橱柜里收集的烘盘型型式式，bundt模子从大型，中型到迷你型都有，但是就是很少会想要吃bundt cake。实在忍不住看着买了很久还在包装袋里原封不动的中型模于是就赶紧翻阅了相中已久的香蕉bundt cake。这个获得很多好评的香蕉蛋糕早前就在Ann家看到mark住了。蛋糕果然很moist，很好吃。为了符合我家老公一定要有cream的才肯吃的蛋糕，所以也另加了花生酱和核桃粹。好吃！

Bundt cake:

350g Plain flour

2 tsp Baking soda

1/2 tsp Salt

225g Butter, at room temperature

170g Sugar (sugar already reduced to half)

2 tsp Vanilla extract

2 Eggs (70g each)

4 Very ripe banana, mashed (370g without skin)

1 tub Sour cream/plain yogurt (200ml)

Peanut butter topping:

¼ cup peanut butter

¼ cup milk

½ tsp vanilla essence

Method:

1. Preheat oven to 180 degrees C（ 160 C fan force). Grease bundt pan with butter or cooking spray.

2. Sieve flour, baking soda and salt together in a bowl and mix well, set aside.

3. In a mixing bowl, beat butter until creamy. Add the sugar and beat at medium speed until pale and fluffy.

4. Beat in vanilla, then add the eggs one at a time, beating for about 1 minute.

5. Reduce the mixer speed to low and mix in the mashed bananas.

6. Finally, mix in half the dry ingredients, all the sour cream and then the rest of the flour mixture and mix well.

7. Scrape the batter into the pan, tap the pan on the counter to de-bubble the batter and smooth the top.

Bake for 20-25 minutes (mini bundt mould) or until a skewer inserted into the center of the cake comes out clean.

8. Transfer the cake to a rack and cool for 10 minutes before removing cakes from the mould onto the rack to cool to room temperature.

9. Beat peanut butter, milk and vanilla essence on low speed until smooth. (If the mixture is too thick, add a little milk until achieve spreading consistency).

10. Dip cake onto the peanut butter cream mixture, sprinkle with some chopped walnut.

Recipe from: Anncoo Journal

Red Velvet Cupcakes (Happy Cap Goh Mei + Valentine's Day 2014)

时间匆匆，今天已经是年十一了。虽然没有回家过年，但是透过书面子朋友们分享的照片，也感染了喜气洋洋的气息。

今天和朋友们集会时提及我懒惰了也因为健康问题，想把部落格暂时搁下，Diana第一个反应就是，“我不答应。。。不要关掉啦，懒惰了就久久做一次吧”。谢谢你，我的朋友。。谢谢你的支持。那我就久久做一次吧！

今年的农历元宵恰遇情人，可说是双喜临门。由于过两天就要去印度旅行了，所以预先给爱人老公做了情人节小蛋糕。红绒小蛋糕可爱浪漫，我家老公喜欢之极。

祝大家元宵节＋情人节快乐

Red Velvet Cupcakes:

125 grams sifted cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 tablespoons cocoa powder

57g unsalted butter, at room temperature

150g granulated sugar   (I used 110g)

1 large egg

1/2 teaspoon pure vanilla extract

120 ml buttermilk

1 tablespoon liquid red food coloring

1/2 teaspoon white distilled vinegar

1/2 teaspoon baking soda

Cream Cheese Frosting:

100g cream cheese, room temperature

100g butter, room temperature

1/2 teaspoon lemon juice

 90 grams icing sugar, sifted

Red Velvet Cupcakes:

Preheat oven to 160C (fan force) and line 12 muffin tins with paper cupcake liners. ( I only get 9 from this recipe)

In a large bowl, sift together the flour, baking powder, salt, and cocoa powder.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated.  Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

Working quickly, divide the batter evenly among the muffin Bake in the preheated oven for approximately 18 -20 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Let cool completely before frosting. Use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting:

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and butter until smooth. Add the lemon juice and confectioners sugar and beat until smooth.

*Because I only used a small amount of icing sugar, the cream is not stiff enough to pipe. Place it in the fridge for a while to harden to piping consistency, then pipe the cream to decorate.

* Store the cupcakes in an airtight container, allow to leave them to room temp before serving.

http://joyofbaking.com/RedVelvetCupcakes.html