Tim and I made these cupcakes for a date night and they were delicious. Since I have been posting cake recipes, I thought I would continue.
225 grams unsalted butter, softened
225 grams caster sugar
225 grams self-raising flour
1/4 teaspoon nutmeg
225 grams mashed ripe bananas
Preheat the oven to 175 degrees C. Place 18 paper baking cases in muffin tins. Combine the butter, sugar, flour, eggs and nutmeg in a large bowl and beat with an electric whisk until smooth, about 2-3 minutes. Stir in the mashed bananas until well combined. Spoon the batter into the cases. Bake for 20 minutes. Remove tins from oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
To make the icing
200 grams cream cheese
175 grams icing sugar, sieved
1 tablespoon lemon juice
1 teaspoon vanilla essence
1 banana, thinly sliced
Slowly beat the cream cheese in a large bowl with an electric whisk until it is soft and smooth. Add the icing sugar, lemon juice and vanilla. Beat briskly until smooth and well combined. Swirl the icing onto the cooled cupcakes. Garnish each cupcake with a banana slice.
Store without icing in an airtight container for up to 3 days, or freeze for up to 3 months.
These were yummy and easy to make. Off you go. By the time you are done... and maybe after you have eaten a few, I might have actually written a few more posts!