Banana choc chip muffins (our fav fam recipes)

Ingredients (with Amazon Links)

• 3 very ripe bananas
• 1/2 c. packed brown sugar
• 1/3 c. milk
• 1/4 c. coconut oil microwave 20 seconds to soften
• 1 egg
• 1/2 tsp. almond extract
• 1 3/4 c. flour
• 3 tsp. baking powder
• 2 tsp. cinnamon
• 1/2 tsp salt
• 1 c. mini chocolate chips
• 1/2 c. coconut finely chopped (optional)

Instructions

1. Heat oven to 400 degrees. 
2. Line 12 muffin cups with paper liners and lightly spray with cooking spray.
3. In a large bowl beat together the bananas, brown sugar, milk, coconut oil, egg, and almond extract. 
4. Then stir in flour, baking powder, cinnamon, and salt- just until moistened. Fold in the mini chocolate chips and coconut.
5. Divide the batter into the 12 muffin cups and bake 14 to 18 minutes or until toothpick inserted in center comes out clean. 
6. Remove from pan immediately to cool.

Strawberry yogurt cupcakes

3 cups of self-raising flour
2 cups caster sugar
1 cup {250ml} strawberry yoghurt
1 cup vegetable oil
3 eggs
1/4 teaspoon of salt

METHOD

♥ Preheat your oven to 180°C. Line two 12-hole cupcake pans with paper patty cases.
♥ Place all the ingredients into a large bowl, and mix using an electric mixer until well combined. Spoon the mixture into the patty cases, and then bake for 15-20 minutes until golden and cooked through.
♥ Top with a delicious buttercream icing.

Red Velvet Cupcakes

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

We got this online at the food network