Banana Cupcakes
Delicious cupcakes, packed with banana flavour and topped with a vanilla buttercream.
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Servings: 12 cupcakes
INGREDIENTS
For the Cupcakes
- 2 Bananas (ripe)
- 140 g Caster Sugar
- 55 g Butter or Margarine (softened)
- 1 Free-range Egg
- 1 tsp Vanilla Extract
- 3 tbsp Milk
- 225 g Self-raising Flour
- 1 tsp Baking Power
For the Icing
- 300 g Icing Sugar
- 150 g Butter or Block Margarine (softened)
- 1 tsp Vanilla Extract
- 2-3 tbsp Milk
INSTRUCTIONS
For the Cupcakes
- Pre-heat your oven to 170°c (150°c for fan-assisted oven or Gas Mark 3) and line a muffin tray with twelve cupcake cases.
- In a large bowl, mash the bananas before adding the butter and sugar. Mix well until combined.
- In a separate bowl (or mug) whisk the egg, milk and vanilla before adding to the mixture.
- Sift the flour and baking powder into the mixture and gently fold to form a batter.
- Using an ice cream scoop, transfer the batter to your prepared cupcake cases, filling each to about 2/3 full.
- Bake in your pre-heated oven for 15-20 minutes, until risen, golden and a skewer inserted comes out clean.
- Once cool enough to touch, transfer to a wire rack to cool completely.
For the Icing
- In a large bowl, mix the icing sugar, butter/margarine and vanilla together until light and fluffy. If it appears a bit thick, add a tablespoon of milk to thin it out - just be sure to add a little at a time, only until you have your desired texture.
- Once your cupcakes are completely cool, pipe or spread the icing on top of each, topping with a dried banana chip, if desired.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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