I made a blunder !!!

My entry  'A brand new year & my brand bundt pan....... ' which I posted on Monday is gone....... It was my mistake. I started typing that entry using my netbook. Then I moved to the desktop to edit my pictures leaving the netbook power on. After editing the pictures, I completed my entry & published it. When I returned to my netbook, it was already out of battery. So I just closed it & kept it in the bag. This morning, when I charged the battery & switched the netbook on, my unsaved edit page of that entry was staring at me! I tried to sign out but I was asked to save my edit. So I did. Big mistake! In doing so, my published post was erased & what I saved was my incomplete post, just the recipe, no pictures & no rambling.......

So now I'm posting the recipe & pictures of  my Chocolate Banana Cupcake again. I baked them using my  Nordicware Garland Mini Bundt Pan which I bought from Tott recently.

Chunky Chocolate & Banana Cupcakes

Recipe by Carol Pastor from Cupcakes.
Ingredients:
90ml/6 tbsp low-fat milk
2 eggs
150g/5oz/2/3cup butter, melted
225g/8oz/2cup plain flour (I used cake flour.)
1 tsp baking powder
150g/5oz/3/4cup golden caster (superfine) sugar
150g/5oz plain (semisweet) chocolate, cut into chunks (I used semisweet chocolate chips.)
2 small ripe bananas, mashed

Method:

1. Preheat oven to 200deg C/400 deg F. 
2. Arrange 12 paper cases in a muffin tin. (I greased my bundt pan & sprinkled some flour.)
3. In a small bowl, whisk  milk, eggs & melted butter together until combined.
4. Sift together flour & baking powder into a separate bowl. Add sugar, chocolate & bananas to flour mixture. 
5. Stir gently to combine, gradually stirring in milk & egg mixture, but do not beat it. Spoon mixture into paper cases. 
6. Bake for about 20 minutes (I baked for 30 minutes.) until the cakes are risen & golden. Allow to stand for 5 minutes, then turn out & leave to cool on  a wire rack.