What to do with a batch of over-ripe bananas that have been sitting on the counter for way too long? Why, use them to make some banana cupcakes, of course! And adding the butter cream icing on top makes them even more delicious.
I recently finished my course in ‘US Foreign Policy’ at Flinders University in Adelaide; after sweating through the exam, I no longer have to think about concepts such as the Cold War or ‘communist containment’- thank goodness I can comfort myself with these banana cupcakes instead!
- ½ cup sugar
- ¼ cup (60 g) softened butter
- 3 egg yolks
- ½ cup mashed banana pulp
- 1 ¼ cup white flour
- 1 tbsp baking powder
- 1 tsp salt
- Sprinkle of cinnamon powder
- 1 tbsp poppy seeds or chia seeds (optional)
- ½ cup milk
- ½ cup (125 g) softened butter
- 1 ½ cup icing sugar
- 2 tbsp milk
- 1 tbsp vanilla flavoring
- Pre-heat oven to 350 F (180 C). Cream together the sugar and softened butter using electric beaters. Add the egg yolks and banana pulp and continue to beat until smooth. In a separate bowl, combine the flour, baking powder, salt, poppy seeds and cinnamon. Add this dry mixture to the banana pulp/egg mixture, then add the milk and combine all ingredients using electric beaters.
- Line a cupcake pan with patty pan (cupcake) liners. Fill each liner ¾ full with the cupcake mixture. Bake for 15 minutes or until the cakes are golden brown on top. Let cool while preparing the icing.
- Combine the softened butter, icing sugar, milk and vanilla in a bowl; mix using electric beaters until smooth. Place mixture in a piping bag and pipe onto each cupcake. Optional: sprinkle a few poppy or chia seeds on top of each cupcake.