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



Serves

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