Junior chef
Utensils
Apron
Bowl
Fork
Measuring cup
Mixer
Muffin paper cases
Muffin tin
Oven mitts
Paring knife
Rubber spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Preparation
Line the muffin tin holes with paper cases.
Banana-yoghurt mix
Tip the yoghurt into a bowl, rinse out and dry the yoghurt pot, use as a measuring cup. Peel the bananas, break into pieces, add to the yoghurt, mash with a fork.
Cake batter
Cut open the vanilla pod, scrape out the seeds. Using the whisk on a hand mixer, mix with the oil and all the other ingredients up to and including the eggs for approx. 5 mins. until the mixture becomes lighter in colour.
Mix the flour, baking powder and coconut flakes, mix into the batter.
Roughly chop the chocolate and almonds, mix 3/4 into the cake batter. Spoon the batter into the prepared tin, top with the remainder of the chocolate and almonds.
To bake
Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool slightly. Remove the cakes from the tin, leave to cool on a rack.
Cupcakes
Using the whisk on a hand mixer, beat the cream and chocolate powder until stiff. Spread the cream on top of the cakes. Sprinkle with hundreds & thousands and sugar decorations.
| Tip: | 1 cup always refers to one full, level cup. |
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