Banana and Chocolate Cupcakes

Hummingbird Bakery describes these "Banana and Chocolate Cupcakes' to die for. Well I'm not sure that I'm prepared to do that, but I'm definitely dieing to make another batch and if you can die from consuming multiple of these YUM cupcakes in a row, well then it looks like I'm in big trouble.

The cupcakes are super light, soft and fluffy in texture with a fabulous banana and spice flavour. Finished off with what best goes with banana...chocolate. A thick layer of fluffy, chocolate frosting swirled on top, sprinkled with dark chocolate shavings.



Banana and Chocolate Cupcakes - 'The Hummingbird Bakery Cookbook'
120g plain flour
140g caster sugar
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground ginger
a pinch of salt
80g unsalted butter, at room temperature
120ml whole milk
2 eggs
120 g peeled banana, mashed
1 quantity Chocolate Frosting (see recipe below)
40g dark chocolate grated into shavings, to decorate
12 hole cupcake tray, lined with paper cases

Makes 12

Pre heat oven to 170 deg. Celsius fan forced, (325 deg F) Gas 3.

Put the flour, sugar, baking powder, cinnamon, ginger, salt and butter in an electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the eggs and beat well (scrape any unmixed ingredients from he side of the bowl with a rubber spatula).

Stir in the mashed banana by hand until evenly dispersed.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until light golden and the sponge bounces back when touched. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When cupcakes are cold, spoon the Chocolate Frosting on top and finish with the chocolate shavings.

Black Bottom Cupcakes

Who doesn't enjoy chocolate cupcakes? These 'Black Bottom Cupcakes' from 'The Hummingbird Bakery' are different to most chocolate cupcakes, in that they are not as sweet but still really pack a punch. They have a dark, dense chocolate cake bottom, with a spoonful of chocolate chip cheese cake mixture baked into the centre of them and are finished off with a light fluffy cream cheese frosting. The frosting can be omitted for a less indulgent option. I VOTE FOR THE INDULGENT OPTION!!!

Black bottom cupcakes - 'The Hummingbird Bakery Cookbook'

Chocolate sponge base
190g plain flour
120g caster sugar
40g cocoa powder (plus extra to decorate)
1/2 teaspoon bicarbonate soda
40ml sunflower oil
1 1/2 teaspoons white vinegar
1/2 teaspoon vanilla extract

Cheesecake filling
140g cream cheese
60g caster sugar
1/2 teaspoon vanilla extract
1 egg
a pinch of salt
100g milk chocolate chips

Cream cheese frosting
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold

a 12 hole cupcake tray, lined with paper cases
Makes 12

Pre heat oven to 170 deg. celsius (fan forced).

For the chocolate sponge base: Put the flour, sugar, cocoa and bicarbonate soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are combined.

Put the oil, vinegar, vanilla and 125ml of water into a jug and whisk to combine. While the electric mixer is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the mixer as the mixture thickens. Continue to beat until all the ingredients are incorporated.

Spoon the mixture into the paper cases until two-thirds full and set aside.

For the cheese cake filling: Beat together the cream cheese, sugar, vanilla and salt in a freestanding electric mixer with a paddle attachment on medium speed until smooth and fluffy. Stir in the chocolate chips by hand until evenly dispersed. Don't over mix otherwise the cream cheese will start to split.

Scoop about 1 tablespoon of the cheesecake filling on top of the cupcake mixture in the cases and bake in the preheated oven for about 20minutes or until the cupcakes are firm to touch and they have an even golden colour on the cheesecake filling. Don't overcook as the cheesecake will become very dry and crumbly. Leave the cupcakes to cool slightly in the tray before turning out onto a wire rack to cool completely.

For cream cheese frosting: Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely Incorporated. Turn the mixer up to medium-high speed. Continue to beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.

When cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.

Kafta mishwee (Kafta on skewers) with Tabouleh

Two of Lebanon's most famous and loved dishes...Kafta and Tabouleh.

Across the Middle East there are many different versions of Kafta also called Kofte, Kufte, Kofta etc. Each country has there own version of this recipe and method of cooking it. The most popular way to make Kafta though, is to mould minced lamb around skewers and cook them on an open grill. Once you have the basic Kafta mince recipe down pat, it can be quiet versatile and used for many other Middle Eastern dishes such as baked kafta, filled kafta or as a tasty and simple snack you can spread a thin layer of kafta mince over a split piece of Lebanese bread and bake it at 180 deg. celsius in an oven or under a grill for 4 -5 minutes.

Along side grilled Kafta, Tabouleh is a must. Tabouleh is a very popular Lebanese salad which is beautifully fresh, light and versatile. Tabouleh is fantastic as part of a mezza selection, alongside many meat and chicken dishes or simply on its own.

Kafta mishwee (Kafta on skewers) - Moorish by Greg & Lucy Malouf

500g lamb minced twice

1 onion, grated

1/2 cup parsley, finely chopped

1 teaspoon dried mint or 2 tablespoons finely chopped fresh mint

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Ras al Hanout (optional)

1 teaspoon sea salt

olive oil for cooking

Serves 4

Mix together all the ingredients, except for the olive oil, in a large mixing bowl. Knead well to a sticky paste. Cover and refrigerate for at least an hour.

When ready to cook, preheat bbq grill plate to its highest temperature.

If using wooden skewers, soak them for 10mins in cold water to stop them from burning.

Wet your hands, take a handful of the mince and shape tightly around the skewer to make a long sausage, about 10cm long and 3cm in diameter. Keep going until you have used all the mixture. Alternatively if you don't wish to use skewers you can make smaller kafta's the size of chipolata's(as pictured).

Brush each kafta lightly with olive oil and grill on the bbq grill plate. They will take anywhere between 5 and 8 minutes, depending on how well done you like them.

Serve Kafta's with warm Arabic bread, a good blob of Tzatziki and Tabouleh salad (see recipe below).

Tabouleh -Alba's Lebanese Kitchen by Alba Amad

1/4 cup (40g) fine burghul

5 cups finely chopped flat leaf parsley

5 tomato's, finely chopped (to make 2 cups)

8 spring onions, finely chopped (to make 1/3 cup)

1/3 cup finely chopped fresh mint

150ml lemon juice

150ml olive oil (you may not need this much, add gradually and check as you go)

1/2 teaspoon ground all spice

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoons salt

Serves 6 as part of a mezza selection

Wash burghul well, place in a bowl and add enough cold water to cover. Set aside for 30 minutes to soak. Once burgul has soaked, drain well with a seive.

Combine the burghul, parsley, tomato, spring onion and mint in a bowl. Add the lemon juice, oil, spices and salt and mix thoroughly.

Note - If you are making this salad ahead of time by all means mix the vegetables, herbs and spices but don't mix the lemon juice and oil until the very last moment or the whole salad will become mushy.