Banana And Pineapple Easter Cakes

Easter festival arrives during the spring season and is one of the most important religious holidays celebrated among Christians.  Besides going to church on the first Sunday after the full moon night in the spring season, easter bunnies and eggs occupy supreme positions.  Easter rabbits signify fertility and beautifully painted Easter eggs remind us of spring season. Other symbols are the  Easter lilies and Hot Cross Buns.

HAPPY EASTER




Ingredients:
A:
2 cups all-purpose flour (remove 2 tbsp)
2 tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon powder
1/4 tsp salt
1/2 cup brown sugar
1/4 cup fine granulated sugar

B:
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1 large ripe banana- mashed
1/2 cup chopped pineapple

Method:

Preheat oven to 350f.

Grease moulds which signify spring.

Sieve ingredients A into a large bowl.

In another bowl, beaten eggs lightly, then add in all the other ingredients in B, and mix well.

Pour ingredient B mixture to ingredient A and mix in until is combined in about 10 strokes, do not overmix, it is alright if there are still some flour not mixed.  Leave mixture to rest for about 5 - 10 minutes.

Spoon batter into greased moulds and bake for 18 - 20 minutes.

Cool before frosting with buttercream



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Blueberry Muffin Tops

Muffin tops are, as everyone knows, truly the upper crust of those jumbo-sized, coffee-shop muffins. Why is the top so much better and how do we go about baking the tops without the bottom? Offer the bottoms to the Culinary God? That's effective but wastefull and the best solution so far has been muffin pans that are extremely shallow—only about 1/2 inch (1.25cm) deep. This recipe turned out some very delicious bottomless enjoyment, Renee ate 3 as soon as they were out of the oven. I had one and now i can understand why these kind of tops are beloved by 'Seinfeld'' partisans.























Ingredients:

For batter


3/4 stick (6 tablespoons) unsalted butter
1/3 cup whole milk
1 whole large egg
1 large yolk
3/4 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries (12 oz)



For topping


3 tablespoons cold unsalted butter, cut into bits
1/2 cup all-purpose flour
3 tablespoons sugar

Special equipment:



2 muffin-top pans, each with 6 (4- by 1/2-inch)


Muffin-top cups (1/2-cup capacity);


or regular muffin pans


Method:



Make batter:



Put oven rack in upper third of oven and preheat to 375°F.


Generously grease muffin pans.


Microwave butter in a big microwave-safe bowl on high for 1 minute.


Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.


Sieve together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined.


Fold in blueberries gently but thoroughly and do not overmix.


Divide batter among 12 muffin cups, spreading evenly.


Rub topping ingredients together with your fingertips until crumbly, then sprinkle evenly over batter in cups.


Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.


Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups.


Serve warm or at room temperature.


Serves
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Microwave Carrot cake

Have you tasted microwave cakes yet? You will see that cakes cooked in the microwave turn out to be very light and delicate with a tender crumb.
It also takes a fraction of the time one would normally allow for traditional baking oven. The recipes are so easy that children enjoy making no bake cakes as well as adults because it's literally as easy as mixing all the ingredients together in a bowl and putting them inside a microwavable dish.
All the tortes, gateax, chocolate cakes and family cakes that you can think of, do work with your microwave.
The answer to all microwaved cakes is to camouflage their pale tops with frostings or icing. I personally do not like frosting and do not encourage my grandchildren to have it, that's why i do not frost unless the cakes are for celebrating. I have included the Cream Cheese Frosting which goes very well with this Carrot Cake. If you have a sweet tooth or need to make this cake more appealling, do frost it.



Ingredients:
2 cups finely shredded carrots
½ cup toasted walnut pieces
½ cup chopped dates
1/2 cup brown sugar (3/4 cups for friends who are at sea-level)
2 large eggs
¾ cup vegetable oil
1 tsp vanilla extract
2 tbsp cold milk
1 ¼ cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda (3/4 tsp for friends who are at sea-level)
1/4 tsp salt
1 tsp mixed (apple- pie) spice



Method:



Butter and flour a 9-inch round and 3-inch deep microwave-safe cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots, dates and roasted chopped walnuts into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds or pass through the sieve. Add this mixture to the carrots mixture and toss until they are well-coated with the flour.

In the bowl of the food processor combine the brown sugar, eggs, vanilla essence and milk. With the processor still running drizzle in the vegetable oil. (no food processor, no problem, mix by hand)
Pour this mixture into the carrot mixture and stir until just combined.


Pour into the prepared cake pan and bake microwave on high for 8 minutes, turning cake pan around three times. Allow to stand for 15 minutes, then turn out on to a wire rack. (microwave wattage - 900 watts)



Invert on to a plate when cooled completely. Remove the paper.



Frost with cream cheese frosting after cake has cooled completely.



Cream Cheese Frosting



8 ozs cream cheese
2 tbsp butter
1 tsp vanilla extract
½ cup confectioner's sugar
1 tbsp freshly squeezed lemon juice

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended.

Add the vanilla, lemon juice and beat until combined. With the speed on low, add the powdered sugar and beat until smooth.

Place the frosting in the refrigerator for 5 to 10 minutes before using.






























Serves
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