Soft Banana Cupcakes

Photo: pepsakoy

Ingredients

(make 18-20 cupcakes):

200 grams self raising flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon scant salt

3 extra large eggs ,at room temperature

140 grams caster sugar

1 teaspoon vanilla extract

1 cup canola oil

200 grams mashed ripe banana ( about 3 medium )

a splash of lemon juice

Preparation

Preheat the oven to 200c. Line a muffin tin with 12 paper cups. Sift together the first four ingredients and set aside. In a medium bowl, mix the mashed banana and lemon juice and set aside.

In a mixing bowl, beat the eggs and sugar on high speed until reaches the ribbon stage about 7-8 minutes. Add in the oil and mix, still on high speed, until well combined for 2 minutes. Fold the flour mixture into the batter using spatula and gently mix until just incoperated. Then stir in the banana. Divide the batter into 18-20 cups and bake in the preheated oven for 14 -18 minutes or until toothpick inserted in the center come out clean. Let cool in the tin for 5-10 minutes before transfer to cool completely on a wire rack.