Thursday, March 2, 2017

Banana Chocolate Cupcakes infused with Orange Vitality Essential Oil

I love baking and I'm always looking for recipes
to try out. My biggest challenge is making moist, fluffy, light cupcakes.

But not anymore! :)
After trying out many recipes from books, internet, Pinterest, friends, I finally stumbled upon Joy of Baking blog. She has a large collection of recipes with demonstration videos on her blog. I found the Banana Chocolate cupcakes and I fell in love with them right away.
What really made me stick with this recipe was the feedback of one of my friends whom I just could not get the right cupcake baked for her. She loved the cupcake and gave me a very nice compliment. That's when I decided this recipe is a winner.

Here I posted her recipe with one change: I added Young Living Orange Vitality Essential Oil into the batter.
Chocolate + Banana + Orange = Heaven 

Give it a try and let me know how you like it.

P.S. You can also use Young Living Tangerine Vitality Essential oil if you don't have Orange.

Banana Chocolate Cupcakes:

- 1 cup (200 grams) granulated white sugar
- 1 cup (130 grams) all-purpose flour
- 1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed)
- 3/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup mashed ripe bananas (about 1 medium sized banana)
- 1/2 cup (120 ml) warm water
- 1/4 cup (60 ml) milk
- 1/4 cup (60 ml) canola, corn, or vegetable oil
- 3/4 teaspoon pure vanilla extract
- 9 drops Orange Vitality Essential Oil (less or more depending on your taste)

Chocolate Fudge Frosting:

- 3 ounces (90 grams) unsweetened chocolate, coarsely chopped
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1 cup (120 grams) confectioners (powdered or icing) sugar, sifted
- 1 teaspoon pure vanilla extract

Banana Chocolate Cupcakes:

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 12 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter is quite thin.) Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. 
Remove from oven and let cool on a wire rack. Frost with the Chocolate Frosting.

Chocolate Frosting:

Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
Makes 12 regular-sized cupcakes.

Here is Stephanie show step by step on how to make the cupcakes based on her recipe. To add the Orange or Tangerine Vitality oil add it directly to the egg mixture.

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