Without a doubt, these are my most requested cakes. A light banana sponge, topped with a cream cheese icing. They are also a fantastic way to use up bananas which have gone a bit past their best. The older they are, the easier they are to mash up.
Banana Cupcakes
- 150g margarine
- 150g golden caster sugar
- 175g self raising flour
- 3 eggs
- 1.5 tsp baking powder
- 2 medium sized ripe bananas
First of all, line a muffin tray with paper cases. This recipe generally makes between 14 and 16 cupcakes (depending on how big your cases are and how much batter you eat). Preheat the oven to 160°C.
Mash up the bananas using a fork or a potato masher and set to one side.
In a separate bowl, mix together the margarine, sugar, flour, eggs and baking powder. When the batter is light and fluffy, mix in the bananas.
Divide the mixture evenly into the cases (fill to about 2/3 full) and bake in the oven until risen and golden, usually between 15 and 20 mins.
Cool on a wire rack and make the cream cheese icing.
For the cream cheese icing
- 225g cream cheese
- 60g unsalted butter (at room temperature)
- 275g to 350g icing sugar (sifted)
- 1 tsp vanilla extract
Beat the butter until smooth. add half the cream cheese and beat together until combined. Add the vanilla extract, followed by icing sugar, a bit at a time, until it reaches the desired consistency. Carefully mix in the remaining cream cheese. This is already a soft icing, if you beat all the cream cheese in at the beginning, it becomes too gooey to go on the cupcakes but still tastes delicious!
Spoon the icing on to the top of the cupcakes and smooth over with a small palette knife.
You can leave them like that or add a bit of decoration. I tend to top with caramelised dried banana chips.
