Clearing out the old stuff

I am clearing out all the bits and pieces of stuff in my treasure trove of ingredients. Leftover handful of chocolate chips, a quarter pack of cranberries… you get the idea. Since I also have a bunch of very ripe bananas sitting around, I made some cupcakes with all the ingredients. I used quite abit of sour cream in it, and the cupcakes turned out super soft and fluffy. Nice! Will be bringing them to office tomorrow. Hope my colleagues like them as much as I do

Update! My colleagues loved them very much! Here is the recipe as requested!

Kitchen sink banana cupcakes

 

1 ½ cups sour cream

¾ butter

3 cups flour

1 ¼ cups sugar

2 large eggs, room temperature

1 cup mashed bananas

1/3 cup cranberries

Handful of chocolate chips (or as much as you like!)

2 tsp baking soda

½ tsp salt

2 tsp vanilla extract

Flavourless oil (eg. vegetable oil, or canola oil)  

 

1.       Preheat the oven to 175C (350F), with rack at center position. Grease your 12-cup muffin tray or line with paper liners.

 

2.       Whisk flour, baking soda and salt together. Working with a mixer using the paddle attachment, beat the butter to break it up. Gradually add the sugar and beat until light and fluffy. Beat in the vanilla. Add the eggs one at a time, making sure it combines before adding the next one. Scrap the sides if needed.

 

3.       Lowering your mixer speed, mix in the bananas. Lastly, mix in half the flour mixture, all the sour cream, then the rest of the flour mixture. If the mixture seems abit dry, add in some flavourless oil (eg vegetable oil), 1 tablespoon at a time. I added about 2 tablespoons in mine, but see for yourself before adding. Stir in the cranberries and chocolate chips quickly.

 

4.       Fill the cups up to ¾ full and bake for about 20 – 25 minutes, or until the stick inserted into the centre of the cupcake comes out clean. Makes about 18 cupcakes.