Regular readers of my blog will know I purposely buy two extra bananas a week that I allow to go brown so I have an excuse to bake with them- my go-to recipe being banana bread. But this week I’ve went for something a bit different, mainly due to the fact I haven’t been too hot on eating my fruit this week and therefore was left with three bananas to use instead of my usual two. Of course this meant I could use one to decorate some delicious cupcakes.
My older sister came for an impulsive visit last weekend. It was a fabulous weekend full of shopping, an evening at a comedy club, painting nails, watching Mulan (best Disney film of all time) and of course baking! My sis wanted to practise her icing skills- I think we can all say for certain that’s she’s nailed it!
I would also like to take this opportunity to apologise for the hiatus. I spent my summer abroad in the USA working as a photographer at a summer camp. It was one of the best experiences of my life but it did mean I spent less time baking and a lot more time eating! But I’m now back in drizzly old England reading to get back into
baking studying. It’s good to be back!
Ingredients (makes 12)
For the cupcakes
- 125g (4 1/2 oz) butter
- 150g (5 1/3 oz) caster sugar
- 1 tsp vanilla essence
- 2 egg, beaten
- 2 very ripe bananas, mashed
- 190g (6 3/4 oz) self-raising flour
- 60ml (2 fl oz) milk
- 1 tbsp cinnamon
- 1/2 banana for decoration (optional)
For the butter icing
- 100g butter (3 1/2 oz)
- 200g icing sugar (7 oz)
- 1 tbsp milk/water (if required)
- 1/2 tsp vanilla extract
- Preheat oven to 170°C/150°C fan (340°F/ 300°F). Prepare 12-hole muffin tin with paper cases.
- In a bowl, mash two of the bananas.
- Meanwhile, melt the butter, sugar and vanilla in a pan over a medium heat.
- Add the mixture to the bananas and stir well.
- Add the eggs and mix well.
- Sift in the flour and cinnamon then stir in the milk.
- Spoon the mixture equally into the paper cases. They should each be around half-way full.
- Bake the cake for 20-30 minutes, until a skewer comes out clean. Leave to cool.
- To make the butter icing, beat the butter in a bowl until light and fluffy. Then stir in the icing sugar and vanilla extract. If the icing is too thick, you can add milk or water.
- Once your cupcakes are fully cool, ice them. I decorated mine with yellow sprinkles and banana slices. Tip: rub a drop of lemon juice into slices of banana to stop them reacting with the air and turning brown.