Easy Banana Cupcakes

12 standard portions

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Ingredients

• 150 g Unsalted butter (Room temperature)
• 75 g Caster sugar
• 75 g Soft light brown sugar
• 2 Eggs
• 175 g Self-raising flour
• 2 Large bananas (Peeled and well mashed)
• 150 g Unsalted butter
• 300 g Icing sugar
• 1 tsp Vanilla extract or paste
• 1/2 tsp Cinnamon
• 12 Banana chips (To decorate)

Method

1. Get ready: Preheat your oven to 160°C fan/180°C/350°F/Gas Mark 4. Put 12 cupcake cases into your tin.
2. Start the batter with the butter: Cream your room temperature butter with your sugar until it's pale, light and fluffy, using a wooden spoon or an electric hand whisk.
3. Combine for cake mixture: Add the eggs, sift in the flour and add in the mashed bananas. Mix everything together until combined.
4. Load the cases: Spoon equal amounts of mixture into your cupcake cases. (I use an ice cream scoop as this gives the perfect amount and ensures some uniformity.)
5. Time to bake: Bake for about 15-18 minutes until the cakes are golden and slightly bouncy to the touch. Then leave them to cool on a cooling rack.
6. Now make the buttercream icing: Beat your butter until it's pale, light and fluffy. Beat in your sieved icing sugar and add in the vanilla extract and cinnamon.
7. Decorate when cool: Once the cakes are cooled, pop your buttercream into a piping bag and pipe on the icing. Add a banana chip for decoration.