it's beginning to look a lot like Christmas

It's the time of the year again when I start to crave for holiday treats!

Here's my first Christmas bake, a batch of simple wholemeal banana cupcakes...easily prepared with just a few quick stir using a manual whisk and a spatula.

They are great as homemade Christmas gifts to share with friends and families.

The cake is moist, tender and has a little nutty texture from the wholemeal flour. It is chock full of delicious banana flavour, and despite cutting down on the sugar amount, the sweetness is just right.

I hope to be able to post a couple more of my Christmas bakes before I leave for my holidays. I will be spending this Christmas home away from home, and I wish we could get to make a snowman this year!

Banana Wholemeal Cupcakes

Ingredients:
(makes 12 cupcakes)

235g plain flour
75g wholemeal flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
135g caster sugar
90g unsalted butter, melted
125ml fresh milk
1 teaspoon pure vanilla extract
315g over ripe banana, mashed

Method:

In a bowl, stir together plain flour, wholemeal flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk the eggs with a balloon whisk until blended. Add in the caster sugar, melted butter, milk and vanilla extract, whisk to combine.
Add in about 1/3 of the flour mixture. Stir with the balloon whisk till combined.
Add in 1/2 of the mashed banana. Change to a spatula and fold in to combine.
Add in 1/2 of the remaining flour mixture. Fold in with the spatula to combine.
Add in the remaining mashed banana, fold in to combine.
Finally, add in the remaining flour mixture and fold in to combine, make sure there is no residual flour on the bottom of the mixing bowl. Do not over mix.
Spoon batter into paper muffin cups, fill it to about 90% full.
Bake in preheated oven at 180 degC for 20 to 25 mins till golden brown and a toothpick inserted into the centre comes out clean.
Remove from oven, let cool completely on a wire rack. Store in airtight container at room temperatures for 2-3 days.

Recipe source: adapted from Williams-Sonoma, Essentials of Baking