Beren (beren_writes) wrote,

Banana Cupcakes with Vanilla Icing

Back from Expo - need to write at least one fic today and will get on it in a mo, but thought I'd post at least one cup cake recipe first :) This comes from a book called "Cupcakes - Bite Sized Treats!" by PulsePaperbacks, but I added the icing.

I baked the cup cakes one night and iced them the next, putting them into an airtight container between. They were still fine to eat on the Sunday and were made on the Wednesday.

Banana Cupcakes with Vanilla Icing

Large mixing bowl
medium missing bowl
Fork or mouli for blitzing
Two to three baking trays
Measuring equipment (baking is a science rather than an art so you'll need to measure)
Bun cases
Electric hand mixer
2 teaspoons
spatula (not vital, but makes life much easier)
wire rack
Piping bag

Cup Cakes
255g/2 1/4 cups of plain flour (sifted)
110g/1/2 cup of unsalted butter
2 ripe bananas
55ml/1/4 cup of buttermilk
2 eggs
115g/1 cup of sugar (caster)
1 tsp vanilla extract
1/2 tsp baking soda
2 1/2 tsps baking powder
1/4 tsp salt
440g icing sugar (confectioner's sugar)
300g unsalted butter (softened)
2 tsps of vanilla extract
Sprinkles to decorate

1. Preheat the over to 190C/375F/Gas mark 5
2. Place bun cases in the bun tins
3. Sift the flour, baking powder and baking soda, along with the salt into a middle sized bowl and combine thoroughly
4. Place the butter and vanilla into the big mixing bowl and use the electric mixer to whip together until creamy and light in colour (you can do it by hand, but it will take longer)
5. Add the sugar bit by bit, beating so that the mixture becomes light and fluffy
6. Add in the eggs one at a time, beating each in before adding the next
7. Mash the banana (either with a fork or an electric hand blender)
8. Add a little of the butter milk and beat in, then add in some of the dry mixture and beat in, then add some of the banana and beat in.
9. Repeat step 8 until all the ingredients are combined.
10. Using the two teaspoons, spoon the mixture into the bun cases (to just over half full – about two teaspoons full)
11. Bake in the oven for between 18 and 20 mins until golden on top - they will rise into quite sharp mounds
12. Take out of the oven and leave to cool on a wire rack
13. For the topping put all the ingredients into a large bowl (I did it in two lots to make it easier) and combine using the electric whisk until they go light and fluffy
14. Put the icing into a piping bag and pipe over the cooled cup cakes (you can spoon it on if you don't have a piping bag) - this is where the spatula comes into it's own to get the last of the icing from the bowl.
15. Sprinkle randomly with petty edible things :)
Tags: type: recipe

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