Ingredients (for 15-16 cup cake)
1 cup maida (250 gram)
¾ cup sugar
¼ cup cocoa powder
¼ tsp cinnamon powder
¼ tsp baking soda
¼ tsp baking powder
½ cup yogurt
¼ tsp salt
¼ cup oil
1 egg (beaten)
3 large ripe banana
1 tsp vanilla essence
Method (how to make carrot and walnut cupcake at home)
Preheat the oven to 180 degrees.
Put cupcake liner into the cupcake try.
Mix the maida, baking soda, baking powder, salt and cocoa and sieve 2 times, add sugar and keep aside.
Mash the banana and keep aside.
In a separate bowl beat the eggs, add yogurt, oil and mix well.
Add mased banana and mix well.
Now slowly add maida mixture and mix well.
Scoop cake batter into the cupcake liner.
Bake for 17-18 minutes or until tooth pick insert come out clean.
Serve after cool down completely.