When banana bread and carrot cake had bebes...
This delicious cupcake is a perfect way to celebrate my 50th recipe on the blog, I learned a lot and there is always a room for improvement, thanks for all the support!
Ingredients for 12 muffins:
3 large ripe bananas
85g (3oz) of butter (melted)
140g (4.9oz) dark brown sugar
1 large egg
1tsp vanilla extract
4tbsp espresso
200g (7oz) of plain flour (sieved)
1tsp baking powder
1tsp baking soda
1/2tsp salt
1tsp cinnamon
Ingredients for frosting:
100g (3.5oz) of diced butter (room temp)
150g (1.75oz) caster sugar
200g (7oz) cream cheese
few banana chips for garnish
Instructions for muffins:
Preheat oven to 220C (428F) and prepare a muffin tray with cupcake liners.
In a bowl mix all dry ingredients together and set aside (flour, baking powder, baking soda, salt and cinnamon)
In a mixer bowl, mash bananas and add remaining wet ingredients while mixing (melted butter, dark brown sugar, egg, vanilla extract and espresso.
Once combined, add dry ingredients and bring together into one mass.
Scoop an equal amount between all liners and bake in 220C for 5 minutes then reduce the temperature to 180C (356F) for a further 15-18 minutes (muffin should be crunchy on the outside and moist inside).
Remove from the oven and allow to cool on a rack before topping with frosting.
Instruction for frosting:
Place butter, sugar and cream cheese in a mixer bowl and bring them together, you can use a hand mixer as well, the frosting should be smooth without any bits of butter in it.
Use a piping bag or pallet knife to top the cupcakes then decorate with banana chips. Store in the fridge. Enjoy!
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Insight:
For the espresso, you can use instant coffee instead.
Do not overmix the batter as this can lead to a less tender muffin.
For smaller muffins reduce the cooking time by 2-3 minutes.
