30 March, 2017
Banana Cupcakes
Banana Cupcakes
Makes: 18
Cake Ingredients:
- 4 ripe bananas
- 2 1/2 cups SR flour
- 1 cup milk
- 2 eggs, lightly beaten
- 1/4 cup vanilla yoghurt
- 3 tablespoons honey
- 1 teaspoon vanilla essence
- 1 teaspoon cinnamon
Icing ingredients:
- 250g unsalted butter
- 2 teaspoons milk
- 1 teaspoon vanilla extract
- 3 cups icing sugar
Method:
- Preheat oven to 180 degrees Celsius and line 18 cupcake trays with liners and lightly spray with cooking spray
- Roughly chop the bananas and place in a mixing bowl, use a fork to mash the bananas
- Add in the remaining cupcake ingredients and using a wooden spoon to mix until just combined
- Evenly spread the batter across the prepared cupcake cases and bake for 20-25 minutes until golden and cooked through
- Allow to cool completely before icing
- To prepare the icing best the butter using electric beaters until pale and lightly whipped
- Add the milk and vanilla lightly beating into the butter
- Add in the icing sugar 1/2 cup at a time until you get to your desired consistency
- Pipe or spread the icing onto the cupcakes to suit your preferences.
Recipe Notes:
- Store in an airtight container below 27 degrees for a maximum of 3 days
- The cupcakes un-iced are freezer friendly to be consumed within 6 months.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.