Banana Cream Cheese Cupcakes–One Number Baking Ratio Adventures No. 10

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INTRODUCTION

It is fun and easy to make, you can ask your kids to help out as it is just mix and bake. It is tasty, moist and cheesy. I should have put more cream cheese in it.

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The inspiration of this recipe comes  from one of the entries in the FOUR SEASONS BLOG HOP #22Pumpkin Cream Cheese Muffins. The blog owner, Ms. Christian had her version of pumpkin cream cheese muffins. In her muffins, she put one tablespoon  of cream cheese in the batter and the muffins looks extremely delish. I commented on her post that since pumpkin prices in Singapore appeared to be unaffected, I will try her recipe by substituting using carrots. She is unsure but she offered alternatives to substitute with sweet potatoes or yams! How kind is she! I wanted to take this opportunities to thank her for her kind advise.

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This morning when I woke up, I looked at the whole bunch of bananas “sitting” quietly in my dining table. It was ripe and I did not foresee we were able to finish all within a day. Then it stroke my mind the above recipe. I told myself that I should try to get rid of these overly ripe bananas by making some banana cream cheese muffins/cupcakes utilizing my proposed “one number baking ratio” theory…. and I am glad that the results were very satisfactory as you can see for yourself in the picture.

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One number baking ratio basically means that using equal portion of the ingredients to prepare the baked products. If you are interested to read more about my “one number baking ratio” adventures, you can refer to the following posts –Basic Pound Cake, Peanut Butter Muffins, Fruits Dates Cakes, Zebra Patterned Pound Cake, Grapefruit Cognac Pound CakeAlmond Sugee Cake and Yoghurt Marble Cupcakes.

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WHAT IS REQUIRED?

Servings: about: 12 medium muffin size cup cakes

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  • 250 grams of cooking oil or melted butter (I used half each because I have some melted butter left)

  • 250 grams of self raising flours

  • 250 grams of castor sugar or brown sugar

  • 250 grams of eggs (or if you want to use actual weights of 5 eggs, any excess weights from 250grams will have to be deducted from 100 grams of milk) – see explanation below

  • 150 grams of ripe bananas (or if you want to use actual weights of 3 ripe bananas, any excess weights from 100 grams will have to be deducted from 150 grams of milk) – see explanation below

  • 100 grams of milk (or subject to excess volume of bananas and eggs)

  • 1 teaspoon of sodium bicarbonate

  • 1 teaspoon of cinnamon spice mix (or the spice mix for cakes)

  • 1 additional banana for decoration toppings.

Cream Cheese Fillings

  • 100 grams of cream cheese, soften

  • 50 grams of icing sugar

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CACULATION OF ACTUAL MILK VOLUMES USED

My actual eggs volumes used are =5 eggs x 53 grams per egg = 265 grams and my actual banana volumes used are 175 grams. Therefore milk volume = 100 grams – excess egg volumes (265-250) grams – excess banana volumes (175-150)grams = (100-15-25) grams = 60 grams. Therefore my actual usage today is 265 grams of eggs used, 175 grams banana used and 60 grams of milk.

Of course you can just stick to the exact volumes as stated above without performing the above calculations.

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STEPS OF PREPARATION

Preparation

  • Pre-heat oven to 180 degree Celsius

  • Line 12 medium sized muffin tins with muffin cups or slightly greased the muffin tin with butter.

  • Lightly beat the cream cheese and sugar using the machine whisk or manual whisk until smooth and not lumpy. Set aside for later use.

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  • Mesh the bananas using a fork until it is soft and fine.

  • Sift the self raising flour, baking soda, cinnamon powder (spice mix) into the big bowl. Add the sugar and make a well in the centre.

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  • In another bowl, mixed all the liquids ingredients (eggs, meshed bananas, milk, melted butter or cooking oil) together, stir until well mixed.

  • Pour the liquid ingredients into the dry ingredients. Use the fork or a big spoon to quickly mix the batter. It is okay if there are some lumps in it.

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  • Scope 2 tablespoons of batter into the muffin cups. Add in one tablespoon of beaten cream cheese. Ensure that the cream cheese does not touch the walls of the muffin cups. Fill in additional batter until it is about 80% full.  Cut 2 thin slices of bananas and placed on top of the batters.

  • Baked in the oven for 15-20 minutes or when a skewer inserted the skewer comes out clean. But note that there are melted cream cheese inside the muffins, so it is best that you inserted near the muffin cups.

Note: make sure all the batters have cover the cheese and so that there is no chance for the hot cheese to leak out. Otherwise, it will resulted in an elephant muffin like this.

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CONCLUSION

This is a bake that I will strongly recommend. Easy, fast and tasty. Be it a muffin or a cup cake is up to you to call it though there is a thin line to differentiate a muffin from a cupcake. This bake however felled in both muffins and cup cakes categories. It is a muffin because there is no creaming but a simple mix and bake. It is not a muffin because it’s fat content have reached the cake level and its flour is relatively less than what is usually used in a muffin….Sound confusing, never mind, me too. Since I have to give it a name, I have decided to call it BANANA CREAM CHEESE CUPCAKES

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Hope you like the post today. Cheers and have a nice day. For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE.

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For Four Seasons Blog Hop where I am the Co-host, please join us for the party where you can get a lot of the family related posts. Please click the above logo to enter your post.

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FOOD PREPARATION SERIES INDEX

 
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The following are temporary indices for all recipes issued by Guaishushu in both https://kwgls.wordpress.com and Guaishushu’s Facebook Page. The index shall be for temporary references only.

 

 

Desserts:

 

Aloe Vera

Some Aloe Vera Sweet Fruit Dessert Just Specially For You, Dear!

Barley Peanut Soup

Easy Peasy Barley Bean Curd Sheets Sweet Soup (腐竹薏米甜汤)

Black Glutinous Rice

What? Having Rice as A Dessert- The Nutritious Black Glutinous Rice Porridge

Sweet Potato Soup

Malaysian Singaporean Chinese Food–Sweet Potato Soup Dessert

Barley/Black Glutinous Rice

X4 – Black Glutinous Rice and Barley Sweet Porridge (血糯薏米甜粥)

Honey Dew Granita

C1 Honey Dew and Cantaloupe Granita  哈密瓜奇异果挫冰

Poached Bosc Pears & Dragon Fruits

X3-Chinese Style Poached Pear and Dragon Fruits Desserts (博斯克梨龙珠果炖冰糖)

Bubur Cha Cha

X5 – Bubur Cha Cha (摩摩喳喳)

 

 

Drinks:

 

Chrysanthemum Tea

Come and have a cup of Chrysanthemum Tea (菊花茶)

Hawthorn Ume Tea

Need A Drink To Repair Your Vocal Cord? Hawthorn Ume Is The Tea For You!

Roselle Tea

 Game To Try Some “Wild Hibiscus” Tea………….?(洛神花茶)

Rhoeo Tricolor Tea

Purple is mysterious, purple is nobly and a purple drink is definitely lovely! – Rhoeo Tricolor Tea (如意兰茶,蚌兰花茶,红竹叶茶)

Hedyotis Diffusa

 Snake Tongue Tea? Gosh.. I Am Going Away……白花蛇舌草罗汉果茶

   

Breads

 

Sarawak Style Butter Buns

Homesick Buns? Yes, I am homesick of Sarawak Style Butter Buns..

Roast Meat Buns

P1 – Roast Meat Bun (烧肉包)

 

 

Cakes/Muffins/Scones

 

Banana Cake

P2 – Banana Cake (香蕉蛋糕)

Butter Cake/Pound Cake

1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Mrs. NgSK’s Butter Cake-Guaishushu’s Version

Butter Cake/Pound Cake Hey, My Chick Want To Eat My Zebra Pound Cake !

Chinese Steamed Sponge Cake

The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…

Chinese Steamed Sponge Cake My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕) 

Steamed Sugar Cake

P3-Steamed Sugar Cake (白糖糕)

Microwave Mug Cake

Microwaved Mug Cakes, Another Quick Alternative to Baked and Steamed Cakes…

Sarawak Midnight Cake

Where is my cake? I Can’t See!–Famous Sarawak Midnight Cake (Cake Seri kaya Sarawak) revisited..

Grapefruit Chiffon Cake

Grapefruit Chiffon with Grapefruit Citrus Glaze,… Ever Try This?

Carrot Muffins

Simple Carrot Muffins for Your Love Ones…

Scones

Basic But Presentable, Basic But Irresistible…Basic Raisin Scones Shared…

Tapioca Cake

CCC – Cheesy Cassava Cake–A Modified Version of The Traditional Nonya Kuih Bengka Ubi

Cake Decoration Ideas

From Plain to Eye Catching…From Muffins to Elegant Celebration Cakes

 

 

Cheese Cakes

 

Ferraro Rocher Ice Cream

Simple, Tasty, Elegant …Chilled Ferrero Rocher Oreo Ice Cream Cheese Cake

Durian Cheese Cake

King of Fruits + Cream Cheese = Durian Cheesecakes, Game to Try?

 

 

Cookies

 

Pineapple Tarts

What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts

 

 

Puddings

 

Bread Puddings

Who Said Bread Puddings Must Be Prepared As Such…..Bread Puddings “Reinvented”

Cake Puddings P4 – Cake Puddings (蛋糕布丁)

Cookie Puddings

Creative Food Series – Cookie Puddings 1

Cookie Puddings

Cookie Puddings – 2

 

 

Snacks

 

Nonya Chang 

Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part I)

Nonya Chang 

Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part II)

Popiah

Malaysian Singaporean Chinese Food–Popiah Sarawak Style

Kueh Pie Tee

Malaysian Singaporean Chinese Food -Kueh Pie Tee

Roasted Peanuts

C2 – Spiced Roasted Peanut (香脆花生)

 

 

Rice and Porridges

 

Chicken Rice

Why Not Cook Your Mother A Meal Of Chicken Rice This Coming Mother’s Day?

Nasi Goreng Aruk

 Are you kidding? You don’t need oil to fry rice?– The authentic Sarawak Cuisine–Aruk Fried Rice

Fried Rice

N1 – Nameless Fried Rice (无名炒饭)

White Gourd Braised Rice

N2 – White Gourd Braised Rice (白莆焖饭)

Pork Porridge

N3- Pork Porridge (肉粥

 

 

Noodles and Pasta Dishes

 

Kolo Beehoon

Food Preparation Series–Kolo Beehoon

Sarawak Laksa

Hey, My Laksa Secret Recipe Was Stolen!!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART I)

Sarawak Laksa

Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)

Sarawak Laksa

Hi, Let Start Cooking the Laksa …. An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (Part III)

Singapore Prawn Noodles

Prawn noodles? Hokkien noodles?… No, it is Singapore Hokkien Fried Prawn Noodles (新加玻福建炒虾面)

Tom Yam Noodles

Bachelor’s Tomyam Noodles–Quick And Nice…

Tomato Yimin Noodles

What I cooked today (家常便饭系列)– 13-7-2013–Tomato Yimin Noodles (茄汁伊面)

Pasta Sauce

Let’s See How An Asian Make The Tomato Pasta Sauce From Scratch and How He Baked His Pasta….

 

 

Meat and Savoury Dishes

 

Korma Chicken

Special – What I cooked today (家常便饭系列)– 22-7-2013–Korma Chicken (科尔马鸡肉)

Grilled Chicken

M1- Chinese Style Grilled Chicken (中式烤鸡)

Ginger Chicken

M2 – Ginger Chicken (姜丝鸡)

Soya Sauce Chicken

M4- Braised Chicken with Soya Sauce (酱油鸡)

Minced Pork with Taukwa

Creative Food Series–Minced Pork Belly with Taukwa

Miso Pork Belly

M3 – Miso Pork Belly (味增五花)

Meat Rolls

Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang

 

 

Vegetarian Dishes

 

Tempeh

Tempeh Revisited – Sweet And Spicy Tempeh And Oven Baked Honey Tempeh

Vegetable fritters

Vege Vege Vegetable Fritters–Indonesian’s Bakwan Sayuran

Vegetables

Blanching Vegetables in Chinese Cooking – 利用汆烫准备可口的中式的菜”肴

Chinese Lettuce

V2 – Blanched Chinese Lettuce With Fermented Bean Curd Sauce (白腐乳生菜胆)- Vegetarian

Bitter Gourd & Chinese Mustard

V3- Braised Bitter Gourd With Chinese Mustard (苦瓜焖芥菜)

Shark Fin Melon Soup

S6 – Vegetarian Shark Fin Melon Soup (素鱼翅瓜羹)

 

 

Vegetable Dishes

 

Luffa

D1-Braised luffa/tower gourd with egg* 蛋汁炆丝瓜

Preserved Mustard

D4 – Foochow Preserved Mustard Fried With Minced Meat (福州糟菜炒肉碎)

Winged Beans

D7 – Fried Winged Beans With Minced Meat (肉碎四棱豆)

Kailan with Prawns

V1 – Blanched Kailan With Prawn (芥兰虾球)

Romaine Lettuce Miso

V4 – Blanch Romaine lettuce with miso sauce (味真酱罗明旦)

 

 

Tofu and Egg Dishes

 

Minced Taukwa Omelete

D2 – Minced Taukwa Omelete (豆干蛋饼)

Braised Egg & Tofu

D3 – Braised Eggs and Bean Curd (豆干卤蛋)

Bean Curd Omelete

D5-Beancurd Omelet (豆干蛋饼

Celery Omelete

D6- Celery Omelete (西芹蛋饼)

Steamed Tofu

D8-Steamed Tofu With Eggs (豆腐蒸蛋)

Salted Turnip Omelete

D9 – Salted Turnip Omelete (菜脯蛋饼)素

Devilled Eggs

 Devilled Egg- Simplicity Rules…

   

Soup Dishes

 

Sweet Corn Soup

S1 – Sweet Corn Pork Rib Soup 玉米排骨汤)

Carrot Soup

S2 – White Carrot Pork Rib Soup (白萝卜排骨汤

Double Mushroom Soup

S3 – Double Mushroom Chicken Soup (双菇鸡汤)

Bitter Gourd Pineapple Soup

S4-Bitter Gourd Pineapple Pork Rib Soup (苦瓜黄梨排骨汤)

Chinese Napa Soup

S5 – Chinese Cabbage (Napa) Soup ( 大白菜汤)

Salted Vegetable Duck Soup

Salted Vegetable Duck Soup (咸菜鸭)– A Quick and Easy Way to Prepare This Traditional Soup Dish

 

 

Interesting Cooking Ingredients

 

Chilli

Burnt, Hot, Spicy– I am running away!!!– Understanding Chilli Pepper and Making Of Chilli Sauce

Belachan

Can You Stand The Smell of Belachan (Shrimp Paste)?

Belachan

Z1 – Belachan (Shrimp Paste) – Roasting Belachan

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What I cooked today (家常便饭系列)- 11-8-2013

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On 7 August 2013, white rice served with :

1.      Braised Bitter Gourd With Chinese Mustard                                                 苦瓜焖苦瓜

2.     Salted Turnip Omelette                                                                                    菜脯蛋饼

3.     Vegetarian Winter Melon Soup                                                                       素冬瓜汤

First of all, I have to be frank that I will be a vegetarian (by religion) for a period of about 1.5 months and being the only member in the family, I am pretty easy going with my meals. Since my relatives are in my house, they can cook what they like and I usually give them the free hand so that I can concentrate on my other food posts.

However, when I have things to share, I will post here and there summarizing what I have made the last few days. As mentioned before, short recipes will be captured in Guaishushu’s Facebook Page, therefore, I will let you know the dishes published and if you are interested, you can go there for some pictorial illustration. Liking the Page (not the individual posts) will ensure that you will be briefed of all future recipes when Guaishushu issue a pictorial illustration.



Salted Turnip Omelette (菜脯蛋饼)

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This is a very common Chinese household dish especially for the Hokkien and the Teochew dialects. It is basically preserved turnips (either sweet or salty) fried with eggs. When I was young, we used to have this dish with white porridge as its very tasty. Previously, this dish was considered as a commoner’s dish because eggs and preserved turnip or radish are two of the cheapest cooking ingredients. It is tasty and a slice of  egg omelette with a bowl of white rice or porridge can be a meal for the poorer families. However, time have changed, this traditional dish has become so well known that it started to appear in the restaurant menu especially Minan/Hokkien/Taiwan restaurant and Teochew porridge restaurant. Preparation is simple and you may want refer here for detail pictorial illustration.



Braised Bitter Gourd with Chinese Mustard (苦菜焖苦瓜)  

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This is a vegetable dish “invented” by myself many years ago. Initially, it was just bitter gourd and subsequently, as per my wife’s request, Chinese mustard was added. Both Chinese mustard and bitter gourd were very bitter and if you are a bitter taste lover, you will like it definitely. At times, I have added a can of canned button mushrooms and my kids will eat together with us. This is one way of letting them getting used to the taste of bitter gourd and Chinese mustard.

Both these vegetables were beneficial to the body as per Traditional Chinese Medicine, these are “cooling” vegetables that will help to release the “heat” on your body. For those who are not familiar with TCM, body that have too much “heat “ will have lots of symptoms that can range from loss of voice, acnes in your face, sore throat etc. and you have to have food that are “cooling” in nature to balance your Yin and Yang.

My mother in law is very particular about vegetable combination in a meal and she will casually remarked “we have some “heat” prone vegetable today and today we shall have some cooling vegetables.. So under her, her vegetable choices will take into consideration this factor plus “colour” of the vegetable (green vs. white vs. colourful), leafy vs beans….. Most of time, I “failed” her test under her supervision but I am learning from her gradually as this takes time!


Vegetarian Winter Melon Soup (素冬瓜汤)

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Nothing much to say about this dish as it is just another version of winter melon soup without pork ribs. As there is no meat broth, I have use more sweet dates and add in some vegetarian bean curd sheets. My boy did not complain about no meat and my girls, who is soup fanatic, will definitely say nice especially winter melon is one of her favourites.



Banana Cake (香蕉蛋糕)

Beside the savoury dishes, my baking adventures continue. I have made a banana cake using two ripe bananas. Taste is fabulous and texture is superb (soft and moist). Uniqueness about this cake is that it is prepared using a food processor rather than the normal mixer. No creaming of butter, just mixed and blend, a batter will come out that give a delicious butter cake. Cake preparation timing is less than 20 minutes. This is a comfort food that is suitable for those who want a simple way of cake making.

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In between these few days, I have prepared many cakes and savory dishes and among them were:

Oven baked honey tempeh and Sweet and Spicy Tempeh



Vegetable Fritters or Bakwan Sayuran

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Grapefruit Chiffon Cake with Grapefruit Citrus Glaze

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Bubur Cha Cha (Sweet Soup) 

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Hope you like the post today. Cheers

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