Pecan and banana cupcakes


For the cupcakes

400 g butter
400 g caster sugar
1 tsp vanilla extract
3 eggs
3 bananas, mashed
200 g pecans
400 g plain flour
1 tsp baking powder
1 heaped tsp ground cinnamon
1 pinches salt

For the frosting

250 g icing sugar
250 g unsalted butter, softened
1 splashes milk
1 pinches salt
yellow food colouring
silver balls, edible glitter, flowers and stars, to decorate

1. For the cupcakes: preheat the oven to 180C/160C fan/gas 4 and line two 12-hole muffin tins with paper cases.

2. Using an electric mixer, whisk together the butter, sugar and vanilla until pale and fluffy. Beat the eggs into the mixture one at a time until incorporated. Add the mashed bananas and pecans and beat again, allowing the mixer to chop the nuts for you. Combine the flour, cinnamon, and baking powder and fold the dry ingredients into the batter.

3. Using an ice cream scoop, dollop a portion of the mixture into each paper case. Bake the cakes for 20-25 minutes or until risen and golden brown. Once the muffins are just cool enough to handle, transfer them to a wire rack and set aside to cool completely.

3. For the frosting: beat the butter together with the icing sugar and a drop of colouring, then stir in the milk and salt. Spoon the frosting into a piping bag fitted with the nozzle of your choice. Pipe the frosting on the top of each cup cake and then decorate with a sprinkling of silver balls, edible glitter, flowers and stars as desired.


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