Recipe: Banana Cupcakes from Little Dish
Makes 12 cupcakes
Ingredients:
Butter, for greasing
Wholemeal flour – 200g
Bicarbonate of soda – 1/4 teaspoon
Baking powder – 1/4 teaspoon
Unsalted butter – 90g
Caster sugar – 150g
2 large eggs, lightly beaten
3 medium ripe bananas, mashed
For the icing:
Cream cheese – 200g
Vanilla extract – 1 teaspoon
Icing sugar, sifted – 80g
Method:
Preheat the oven to 180°C/350°F/Gas 4. Lightly grease a 12-hole muffin tin or line
with paper cases.
Combine the flour, bicarbonate of soda and baking powder in a bowl.
In a separate large bowl, beat the butter and sugar with a wooden spoon until combined well and there are no lumps. Add the flour mixture and blend well using a whisk. The consistency will be dry and a bit crumbly. Next, stir in the eggs, then fold in the mashed bananas.
Spoon the mixture into the muffin tin, filling each hole/paper case no more than about two-thirds full.
Bake for 20–25 minutes until well risen and golden brown on top.
Cool in tin for 5 minutes, then take out and cool completely on wire rack before icing.
To make the icing, ensure the cream cheese is cold and put in a bowl. Beat in the vanilla extract until just blended. Gradually beat in the icing sugar until smooth. It’s best to use well-sifted icing sugar so you don’t get any lumps. Using a knife, spread on the cooled cupcakes.