There are so many places to get a great cupcake these days, but who can pass up a handful of homemade, cakey, buttercream-iced goodness? Ha, not me! I must admit that, sometimes, I'm not disappointed to discover that the last few bananas have seen their best days, because it means that we get to make banana bread. It's a family favourite, so for a recent get-together, I decided to switch things up and make these little cakes. Honey and bananas are the best of friends, and you can't go wrong with this silky buttercream icing. It's like a banana milkshake in your hand!
3 bananas
1 teaspoon lemon juice
2 cups self-raising flour
3/4 cup caster sugar
1 teaspoon bicarbonate soda
2 tablespoons milk
125g butter, melted
Honey buttercream icing:
125g butter, softened
250g cream cheese, softened
4 cups pure icing sugar
2 tablespoons runny honey
Preheat the oven to 180˚C and line a 12-hole muffin tray with papers.
Mash the bananas well with a fork and add the lemon juice.
Combine the flour, caster sugar and bicarbonate soda. Make a well in the centre and add the milk, melted butter and mashed banana.
Whisk together until smooth.
Spoon mixture into prepare pan holes and bake muffins for 15-20 minutes, or until golden on top and cooked right through. Transfer the muffins to a wire cooling rack and allow to cool completely.
To make the icing, use an electric mixer to beat all ingredients together until light, fluffy and glossy. Refrigerate for 1 hour before piping or spreading onto cooled cupcakes. Enjoy!
