I am rather pleased with this recipe, and not too modest to tell you. I love the red velvet cupcakes that I have perfected, and thought I could adapt the recipe for other flavours. I was eating a banana one morning and I thought I could replace the wet ingredient on the cupcake, the yoghurt, with over ripe bananas! What a stroke of genius! (I am being sarcastic at this point...) Then I just added a flavour to compliment the banana and there we have cinnamon icing, jolly yummy it is too.
Now, to come up with some more variations!
Ingredients. Makes 12
100g Butter, at room temperature
200g Caster Sugar
300g Plain Flour
2tsp Baking Powder
1.5tsp Bicarbonate of Soda
2 Large Eggs
1 Large, very ripe Banana (roughly 200g unpeeled weight)
500g Icing Sugar
125g Cream Cheese, full fat
125g Butter, at room temperature
2tsp Ground Cinnamon (or to taste)
Method
1. Set the oven to 150 degrees fan. Line your muffin tin with cupcake cases
2. Put the butter and caster sugar in a food mixer and combine until pale and fluffy.
3. Mix the flour in a separate bowl with the baking powder and bicarbonate of soda, then add a spoonful of the mixture to the butter and sugar
4. Keep the whole thing beating and add an egg followed by another spoonful of flour, then the other egg and then the rest of the dry mixture
5. Now add the banana and ensure its all mixed in fully
6. Fill your cake cases about 2/3 of the way and pop in the oven
7. Bake for 18-20 until well risen and a skewer comes out clean. Remove from the oven and transfer to a wire rack to cool completely
8. Make the icing by combing the icing sugar, butter and cream cheese in your food processor, blitz until fluffy, then add the cinnamon. Taste and add more if you like
9. Finally add the icing to the cooled cakes and decorate with dried banana chips, chocolate shavings etc
10. Enjoy, and try to only eat one at a time...
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