Spontaneity

Brown Butter Banana Coconut Cupcakes - don't ask me why but this is just one of those spur-of-a-moment urge that I had when I woke up this morning. I was simply feeling adventurous and without any recipes in hand, just eye-balled the ingredient ratios then whipped up a batch of these. So liberating to not follow any recipes for once!!

The cakes turned out well - they could probably use a tad more baking powder than the 1/4 tsp I had added initially, but other than that, they taste divine! Made my day!!

Ingredients:
1 stick butter
1 1/4 cups cake flour, sifted
1/2 tsp baking powder
1/4 tsp ground nutmeg
1/2 tsp salt
3/4 cups sugar
1/2 cup brown sugar
2 eggs
2 bananas, mashed
1/4 cup milk
1 tsp banana essence (you can substitute pure vanilla extract)
1/2 cup sweetened coconut flakes

Method:
Preheat over to 330˚F
1. Place butter on heavy-base pan, then heat over low fire until butter turns brown (not burnt!) Set aside to cool.
2. Sift flour and whisk in baking powder, salt and ground nutmeg
3. In an electric mixer fitted with the paddle attachment, beat sugar and cooled brown butter on medium speed for ~ 2 minutes.
4. On low speed, add in eggs one by one
5. Add in the mashed bananas and banana essence (or vanilla extract)
6. With mixer still on low speed, slowly add half of the dry ingredients and mix till incorporated. Then layer in the milk, finishing with the remaining dry ingredients. Be careful to not overmix.
7. Fold in the coconut flakes with spatula.
8. Spoon batter into lined cupcake pans and then bake at 330˚F for 22 minutes.
Place on cooling rack to cook, then serve.

And since I'm in such a great mood today, I wanted to share this:

Then:

Now:

Then:

Now:

What do you think?

For more on my recent bakes, head over to FWB