I thought I’d follow up on my post about the Strawberry Cheesecake Cupcakes I made the other week as I tried out a second recipe from The Hummingbird Bakery Cookbook and had a much better experience with the recipe this time.
This time I made the banana and chocolate cupcakes. I used my silicone cupcake cases which are slightly smaller than the paper “muffin” cases I used last time, but bigger than regular paper fairy cake cases. In these the recipe made exactly 12 cakes with a couple of them overflowing the cases in the oven. The chocolate frosting was the exact right quantity – there was a bit left in the piping bag but I wouldn’t have got all the cakes iced with any less. The only thing I thought was wonky was the amount of chocolate they suggested grating on the top. I can’t remember how much they suggested but I know I only used a fraction of my Green & Blacks for grating before eating the rest whole!
Next time I’ll probably put a bit more banana in the cake mix as I didn’t think they were quite banana-y enough but that’s just a getting-the-taste-perfect issue not a recipe problem. They were lovely!