Soft Banana Cupcake by Janice Looi

Recipe adapted fr Anncoo Journal
90g Canola or sunflower oil
70g Castor sugar
1 Large egg, lightly beaten
125g Plain flour
1/2 tsp Baking powder
1/2 tsp Baking soda
4 medium-sized bananas, mashed with a fork (about 160g)
25g Evaporated milk or regular milk
1/4 tsp Vanilla extract and 1 tsp rum (I didnt add rum)
1. Beat egg and sugar till light and creamy.
2. Add milk, mashed bananas, oil, rum and vanilla extract, and combine.
3. Sift flour, baking powder and baking soda, and give a quick whisk.
4. Pour flour into the wet ingredients and fold until no traces of flour remains. Do not over-mix.
5. Pour into a lined 6-inch round tray (I used 8 cupcake cases)
6. Bake at 175C for about 20-25 mins, or until golden brown.

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