I had baked this cake quite some time ago but didn’t really get to taste a lot of it as I baked it for Mom to bring it back to Kuching for my youngest aunt. So, I decided to tweak this recipe a little this time round by baking them in cupcake sizes and added crumble toppings. Cupcakes/muffins always taste nicer with crumble toppings. Don’t you agree?
Sour Cream Banana Cupcakes (adapted from Minty’s Kitchen)
240g self raising flour
1/2 tsp baking soda
170g unsalted butter, softened
120g fine granulated sugar
1/2 tsp salt
4 eggs, 180g without shell
zest of one large orange
1/2 cup sour cream
1 cup mashed bananas
90g unsalted butter, melted
125g all purpose flour
125g packed light brown sugar
I could not remember how much sugar I reduced in the recipe but it was somewhere in between 20 to 30g. But I do remember that I did not use the zest of one large orange, only about 1/2 tsp. LOL!
To make crumble topping, rub in melted butter with all purpose flour and sugar together. Set aside while you make your muffin batter.
In a large mixing bowl, mix dry ingredients – self raising flour, baking soda and salt together. Sift and set aside.
Cream butter with sugar until light and fluffy.
Add eggs, one at the time and mix well.
Add mashed bananas and orange zest, stir well.
Gently fold in sifted flour mixture, alternating with sour cream and ending with flour mixture.
Scoop batter evenly between cupcake liners, topped with some crumb mixture and bake in a preheated oven of 190 degree Celsius for approximately 30 minutes or until an inserted cake tester comes out clean in the centre of a cupcake.
Leave cupcakes to cool in the muffin tray for about 10 minutes before removing them to cool on a cooling rack.
If you are wondering how many cupcakes this recipe can yield, it can yield about 16 large size cupcakes. And therefore, I was able to share 6 with Jennifer and another 6 with Jia, which left me with 4 pieces for home consumption.