Banana Cupcakes

Banana Cupcakes

 
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Method

Recipe By Chris Sithole & M George

  1. Preheat oven to 180ºC. 
  2. Line cupcake pans with paper cases. 
  3. Cream butter, vanilla and sugar until light and creamy. 
  4. Add eggs one at a time, beating well after each addition. 
  5. Sift together the dry ingredients; add banana and milk alternately to the creamed mixture, beating well after each addition. 
  6. Fill paper cases about ½ full.
  7. Bake for 15 - 20 minutes, or until done. 
  8. Cool and decorate with caramel icing and a slice of banana dipped in lemon juice.

Makes about 24 - 30 cupcakes.

Caramel Icing

  1. Cream the butter until light and fluffy. 
  2. Add the icing sugar and caramel and mix well. 
  3. Add extra icing sugar if icing is too thin.

 

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Rate this item
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Ingredients

125 g (½ cup) butter
5 ml (1 tsp) Moir’s Vanilla Essence
250 ml (1 cup) sugar
2 extra large eggs
500 ml (2 cups) cake flour
2,5 ml (½ tsp) Moir’s Bicarbonate of Soda
2,5 ml (½ tsp) salt
15 ml (1 tbs) Moir’s Baking Powder
250 ml (1 cup) mashed ripe bananas (about 2 large ripe bananas)
60 ml (¼ cup) buttermilk
banana slices, dipped in lemon juice

Caramel Icing
125 g (½ cup) butter
375 ml (1½ cup) icing sugar
125 ml (½ cup) can caramel

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