Recipe Book
Ingredients
- 1/2 cup
- sugar
- 2
- overripe bananas
- 90g
- butter, melted
- 1
- large egg
- 1 tsp
- vanilla bean paste
- 1 cup
- all purpose flour
- 1 tsp
- baking soda
- 1/4 tsp
- salt
Cream Cheese Frosting
- 30g
- butter, softened
- 60g
- cream cheese, softened
- 1 tsp
- vanilla bean paste
- 1 1/2 cups
- icing sugar
Directions
- Heat the oven to 180 degrees.
- Spray or lightly butter muffin tin.
- In a large bowl, whip the sugar and one of the bananas together until well blended.
- Add the cooled melted butter, the egg, and the vanilla and beat well.
- Mix in the flour, baking soda, and salt just until incorporated.
- Peel and mash the remaining banana with a fork on a small plate. Fold into the batter.
- Scoop the batter into the cupcake or friand tins and fill them 3/4 of the way.
- Bake until a toothpick stuck in the muffins comes out clean, 20-25 minutes.
- For the frosting, mix the butter, cream cheese and vanilla in a medium bowl.
- Gradually add icing sugar and mix well after each addition until complete and frosting is light and fluffy.
- Once the cupcakes have cooled, spread cream cheese frosting over the top.
Notes and Tips
- The icing must be used immediately otherwise it will start to set once removed from the heat.
