Banana chocolate cupcakes

There is no recipe, just three frozen bananas. The bananas liquify when thawed and they can be poured out of their skins. They count for water. Only two bananas were used.

This is scratch. But to get an idea how to approach a scratch cake, box cake mix weighs just over a pound, mostly flour and sugar. The one I looked at called for three eggs, 1+1/13 cup water, 1/2 cup oil, the oil is what makes the cake tender, butter will not work so well. 

We know the cake mix will have flour, sugar, baking powder and salt. That is the total weight.

The only thing that need concern us is to keep these basic ingredients in mind and work around them, careful in adjusting the pH so if an acid is added then baking soda to compensate.

I do not want to use a pound of flour, that is too much cake for my purpose. My eggs are jumbo eggs and the box cake refers to regular eggs.

Bananas are mostly water.

I want to include banana liquor and vanilla.

Cocoa is a dry ingredient like flour, usually alkalized, that alters the pH.

With these points in mind, two jumbo eggs and two regular size frozen bananas turned to liquid determined the adjusted amounts for everything else. That is the so-called chemistry of baking. This is at high altitude. Mine will be slightly more eggy. The amount turned out to fill a twelve-cup baking tin precisely. I would have preferred less, but then I did start with two jumbo eggs instead of just one. It worked well.

Banana liqueur is a fantastic ingredient. 

Win.