Banana Cupcakes

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Well as promised here are the other cupcakes that I made for today's RSPCA's Cupcake Day. I mainly made these for my sister as she love's banana. She liked them so they are a keeper and include ingredients that I usually have in the house.

Firstly preheat your oven to 180 degrees Celsius and prepare a 12 cup muffin tray with cake liners. Set aside while you make the cakes.

Sift together the flours, bicarbonate of soda, baking powder, and salt into a bowl. In a small bowl use a fork to mash up the banana.

Now on your stand mixer beat together the butter and brown sugar on a medium speed until light and fluffy. It should take no longer than 3 minutes. Add the egg, vanilla and lemon zest, and continue to beat until combined. Add the flour mixture and mix on a low speed until just combined. Be careful not to over beat as you still need to add the banana and don't what to make the cupcakes tough.

Finally fold in the banana until just combined. Divide the batter evenly into the tray and place in the oven for 15-20 minutes. Until golden brown and a skewer comes out clean. Transfer to a rack and allow to cool completely before icing.

For the icing I used the other half of the butter cream that I made for the Raspberry and White Chocolate Cupcakes. Instead of adding raspberries this time I added half a mashed banana to the icing.


I also sprinkles some gold glitter on the top for decoration.

Until next time, Happy cooking. Kate.

***Ingredients

  • 130 g plain flour
  • 25 g corn flour
  • 3/4 teaspoon bicarbonate of soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large ripe banana
  • 185 g brown sugar
  • 125 g unsalted butter, at room temperature
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon finely grate lemon zest 

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