Thursday, August 16, 2012
Banana Yoghurt Coconut Cupcakes
This is a quick way to get rid of some longstanding ingredients in the fridge and pantry. My super-ripened bananas with skin that had already turned completely black and the frozen shredded coconut that's been in there for a month. 15 minutes prep time and 20 minutes oven time. A lovely afternoon snack for everyone at home.
Lovely and easy recipe to come back to - it yields 12 very moist cupcakes. Sorry, I like my cupcakes topless so no pretty frosting to woo you with.
Er...we wiped them all clean before I could even start this blogpost!
13/4 cup plain flour, sieved
1/2 tsp baking powder, sieved
1 cup sugar (I used 1/2 cup and they're fine)
2/3 cup shredded coconut (leave some to roast as toppings - this I forgot to do)
1/4 cup oil
Mashed bananas (I used 3 medium sized ones)
1/2 cup sour cream (I used Greek yoghurt)