baking with mother

Banana Cupcakes

            These banana cupcakes are the type of moist and tasty cupcake that the shop just can’t replicate. Wonderful with the icing, although equally fabulous if, like me, you can’t wait long enough for them to cool and have them plain!

Ingredients

Cupcakes:

225g unsalted butter
225g caster sugar
250g self-raising flour
4 eggs
¼ tsp grated nutmeg
2 large bananas, mashed

Icing:

200g full-fat cream cheese
200g icing sugar, sifted
1tbsp lemon juice
1tsp vanilla extract    

            Pre-heat the oven to 180C / 350F / Gas Mark 4. Place 18 cupcake cases in cupcake tins. Combine all the cupcake ingredients except the bananas in a large bowl and beat with an electric mixer until smooth (about 2-3 minutes). Stir in the mashed bananas until well combined, then spoon the batter into the cupcake cases. Bake for 20 minutes. Remove the tins from the oven and cool for 5 mins before taking the cupcakes out of the tins to cool down on a rack.

            To make the icing, slowly beat the cream cheese in a large bowl with an electric mixer until it is soft and smooth. Add the rest of the ingredients and beat until smooth and well combined. Swirl the icing onto the cooled cupcakes.

            These cupcakes can be stored un-iced in the fridge for up to 3 days or frozen for up to 3 months.

Kaarina Leong-Smith.