There are so many reasons I’m feeling really blessed with my life but first and foremost was that I met “D”, we got married and had three wonderful children together. I am grateful that we are growing old together and today we are celebrating our 33rd wedding anniversary.
Although my today’s post is not mainly about “Quince” since I have written about it in another post, but it does have some connection with marriage, as ancient Greeks associated it with fertility, love and marriage.
As I said in my previous post, I may be obsessed with quince but one of the reasons I like making fruit preserves is to use them in my desserts. However, the recipe can be executed without adding the quince.
The cupcakes are made using two ripe bananas and I used vanillin*, orange zest and cinnamon to flavour them. The execution was really easy to make, as all you need is to mix the ingredients using a hand mixer and will be ready in no time.
*Vanillin is produced chemically and is much cheaper than real vanilla. Synthetic vanillin is very similar with real vanilla. You can substitute with any other type of vanilla you usually use.
The quince syrup was used in the glazing and the fruit to decorate them on top. You can substitute the quince syrup wth honey or maple syrup and decorate them on top as you like.
I had heavy cream to make whipped cream to decorate them on top but as I didn’t want to store them in the refrigerator because I did not have much space to put them in, I decided to make a glazing instead. I had some leftover pink chocolate buttons, which I needed to use from previous recipes, which actually according to the package was white chocolate with artificial colouring and flavoured with strawberry and vanilla.
Banana Cupcakes with Chocolate Quince Glazing
Preparation time: 30 minutes
Baking time: about 20 minutes
- 130 grams (about 2/3 cup) sugar
- 100 grams butter or margarine, at room temperature
- 2 eggs (60 – 65 grams each)
- 185 grams mashed ripe bananas (275 grams with skin on – 2 medium sized)
- ¼ cup orange juice (1 small)
- 1 tsp orange zest
- 2 vanillins (or 1 tsp vanilla essence)
- 185 grams all purpose flour
- 1 teaspoon baking soda
- ½ tsp cinnamon
- ¼ teaspoon salt
Chocolate Quince Glazing:
- 75 grams white chocolate** (strawberry flavoured)
- 1 tsp butter or margarine
- 1 tbsp quince syrup (or honey)
- 1 tbsp milk
- Quince fruit preserve for decoration
**You can use regular chocolate or white chocolate. If you want to colour the white chocolate, a very small amount (less than a drop) of colour may be added.
- Place oven rack in the middle of the oven.
- Preheat oven to 180oC /350 o F.
- Line a muffin pan with cupcake liners or butter the muffin pan with butter or margarine and then dust with flour and tap out excess.
- Sift flour and mix in baking soda, vanillin, cinnamon, orange zest and salt.
- In your mixer bowl, beat eggs with sugar on medium speed until smooth. Add butter until incorporated, then add bananas, and mix until they mash. Add orange juice and mix. At this stage the mixture may seem as if it has curdled but that’s fine. Increase your mixer speed and beat until light and fluffy
- Stir in sifted flour just until moistened.
- Distribute the mixture in the muffin tray, filling each one by two thirds.
- Bake for about 20 minutes or until golden and a toothpick inserted in the center comes out clean.
- Set aside to cool until you can handle them, for ten minutes.
- Place a sheet of parchment paper under your wire rack and remove them there to cool.
- In a double boiler add chocolate and when it begins to melt add all the other ingredients and mix to make a smooth cream.
- Dip each cupcake in the melted chocolate and place on the wire rack to drip down.
- Decorate with a piece of quince preserve.
- Remove them in cupcake liners. With a knife collect the chocolate drippings before they solidify and add them back on top of the cupcakes.
- Set aside until the glazing dries.