香蕉巧克力杯子蛋糕 Banana Chocolate Cupcake

Copy from ： 南海姑娘 Alice Lee Kitchen

这杯子蛋糕会有点QQ的和湿润的口感！

它可以保持在冰箱里一两个星期

做法非常的简单，不需要搅拌机

你只需要将湿的材料全部

放入一个碗里拌匀

干的材料全部放入另一个碗里拌匀

然后将拌匀好的湿材料倒入拌匀好的干材料再拌匀即可

This cupcakes is tender & moist

You can keep it in the refrigerator for a week or two

it is easy to make because you just need to

stir the wet ingredients together in one bowl and 

the dry ingredients together in another bowl

Then mix the two together

干的材料dry Ingredients:

200克糖

130克普通面粉

35克不加糖的可可粉

3 / 4茶匙泡打粉

3 / 4茶匙小苏打

1/4茶匙盐

1个大鸡蛋

200g caster sugar

130g all-purpose flour

35g unsweetened cocoa powder

3/4 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

湿的材料wet ingredients:

1中型熟透的香蕉

120毫升温水

60毫升牛奶

60毫升玉米油或植物油

3 / 4茶匙香草精华

1 medium sized ripe banana (smashed)

120ml warm water

60ml milk

60ml corn oil or vegetable oil

3/4 teaspoon vanilla essence

烤箱预热烤箱180摄氏度

在一个大碗里，将糖，面粉

可可粉，泡打粉，小苏打和盐拌匀

Preheat oven to 180C

In a large bowl whisk together the sugar, flour, 

cocoa powder, baking powder, baking soda, and salt

在另一个大碗里，将鸡蛋

香蕉泥，水，奶，油，和香草精拌匀

In another large bowl, whisk together the egg, 

mashed banana, water, milk, oil, and vanilla extract

然后将拌匀好的湿材料倒入拌匀好的干材料再拌匀即可

将杯子添3/4满, 烤大约20分钟

Add the wet ingredients to the dry ingredients and stir

or whisk until combined (The batter is quite thin) 

scoop the batter into the muffin cups, about 3/4 full

bake for about 20 minutes 

食谱来自Recipe from Joy of Baking!