NEARLY every household has bananas that begin to spot and go black. We hate wasting anything in our home, especially bananas, so we either freeze them for smoothies and purees or even better, use them up in some yummy baking for the family. We have included our delightful banana cupcake with maple icing recipe this week. They're super easy to create.
Banana cupcakes with maple icing
- 220g caster sugar
- 2 tbs unsalted butter
- 1 egg
- 3 bananas, mashed
- 225g plain flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tbs milk
- pinch of salt.
- 125g unsalted butter, slightly softened
- 1 ½ cups icing sugar, sifted
- 1 tbs milk
- 2 tbs maple syrup
- ½ cup walnuts, toasted and crushed.
METHOD: Preheat oven to 180C and line your muffin tray with large cupcake cases.
In a large mixing bowl, sift flour, baking soda, baking powder and salt.
In another mixing bowl, add butter, sugar and vanilla - cream together using an electric mixer on medium to high until light, fluffy and pale yellow. Add egg, mixing in well. Add mashed bananas and whisk well. Add the flour mixture and the milk. Mix well.
Divide the mixture into the cases. Bake in oven for 20 minutes, remove and allow to cool completely.
Now for the icing. In a mixing bowl, add butter and using an electric mixer beat on medium until pale (about a few minutes).
Gradually add icing sugar and milk - beat constantly until combined and fluffy. Add maple syrup.
Transfer maple icing into a piping bag with a large star nozzle. Top each cupcake with a large amount of icing and top each with crushed walnuts.
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