Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients (makes 12 cupcakes.) :
-75g butterMethod: Pre-heat your oven to 170 degrees/Gas mark 3
-200g plain flour
-1 tbsp baking powder
-60g mashed Bananas (add to milk)
-20g crushed pecans (optional)
For the buttercream:
-260g icing sugar
-90g unsalted butter
-20ml whole milk
-60g crushed banana (add to milk)
-60g Crushed pecans or 12 whole
-Few drops of yellow coloring (optional)
Cream the butter in a large bowl until soft. Use a handheld whisk or an electric whisk.
Add sugar and whisk until combined and coming away from side of bowl.
In a jug whisk your eggs and slowly add to butter and sugar mix, incorporating fully before adding more.
Sieve flour, salt and baking powder together and add and whisk half to wet batter with half of your milk mix until incorporated, then scrape down the sides of your bowl and add the rest of the dry cake mix and milk mix until combined.
You can also add a handful of crushed pecans to this batter if you would like an extra crunch to the sponge.
Fill your 12-cupcake cases ¾ of the way and bake in the oven for 20-25 minutes until golden brown on top.
So now it's time to whisk up that buttercream!
Beat the icing sugar and butter together with an electric whisk until incorporated, but
pouring the milk mix slowly to help soften, had the yellow coloring few drops at a time, once
the milk has been incorporated, turn the mixer up to a high speed and continue to beat until
the mixture is fluffy. You can add less milk if you think your icing is becoming too runny.
Pipe or use palette knife to decorate your cupcakes with the buttercream
To decorate, sprinkle crushed pecans on top or place one whole on each cupcake.