Little Dish sent me this tasty recipe to share with my readers
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Little Dish Recipe of the Month
Banana Cupcakes - a healthy, tasty treat!
A great way to use up slightly overripe
bananas. Children love peeling and mashing the banana, pouring in the
ingredients and helping out with the stirring. Use paper cases for easy
clean-up.
MAKES: 12 cupcakes
PREP TIME: 25 minutes
COOKING TIME: 20–25 minutes
Ingredients:
Butter, for greasing
200g (7 oz) wholemeal flour
1/4 teaspoon baking soda (bicarbonate of soda)
1/4 teaspoon baking powder
90g (3 oz) unsalted butter at room temperature
150g (5 oz) caster sugar
2 large eggs, lightly beaten
3 medium-sized ripe bananas, mashed
For the icing:
200g (7 oz) cream cheese
1 teaspoon vanilla extract
80g (3 oz) icing sugar, sifted
Method:
• Preheat the oven to 180°C/350°F/Gas 4. Lightly grease a 12-hole muffin tin or line with paper cases.
• Combine the flour, baking soda and baking
powder in a bowl. In a separate large bowl, beat the butter and sugar
with a wooden spoon until combined well and there are no lumps. Add the
flour mixture and blend well using a whisk. The consistency will be dry
and a bit crumbly. Next, stir in the eggs, then fold in the mashed
bananas.
• Spoon the mixture into the muffin tin,
filling each hole/paper case no more than about two-thirds full. Bake
for 20–25 minutes until well risen and golden brown on top. Cool in tin
for 5 minutes, then take out and cool completely on wire rack before
icing.
• To make the icing, ensure the cream
cheese is cold and put in a bowl. Beat in the vanilla extract until just
blended. Gradually beat in the icing sugar until smooth. It’s best to
use well-sifted icing sugar so you don’t get any lumps. Using a knife,
spread on the cooled cupcakes.
Tip: These cupcakes are sweet enough to serve without the icing, especially for younger children.
ENJOY!
