Banana Cup Cakes

Happy New Year!

May 2012 be all you have dreamed of and more!

Out of all of the flavours in the world I would have to say that a very good banana bread, muffin or cup cake really is my favourite! Yesterday I saw banana’s for $2 a kilo! I do have to confess that I never stopped buying banana’s for the kids but it drove me crazy paying those prices! And it was a sin to not finish that banana! SO after seeing the banana’s and then buying my lotto ticket for tomorrow night’s jackpot I promptly text meg and said we should open a cup cake shop when I win lotto this week! It’s only fair I start getting the recipes together 🙂 SO here is the first recipe for the Vixen’s cup cake shop…. Your all invited to the opening…. when we win lotto tonight 🙂

INGREDIENTS:

  • 250G Raw Sugar
  • 250g Butter (Room Temp)
  • 250g Self-Raising Flour
  • 4 Eggs
  • 2 Large Banana’s
  • 1/2 tsp Nutmeg

FROSTING:

  • 180g Raw Sugar
  • 250g Philly Cheese
  • 30g Lemon Juice
  • 1 tsp Vanilla Essence

METHOD:

  1. Blitz sugar in the TM for 6 seconds on speed 9
  2. Add butter and combine with sugar on speed 6 until you can hear it all come off the blades (about 5 seconds).
  3. Scrape the sides of the bowl and Add the butterfly. Whip the butter and sugar for 1 minute on speed 4.
  4. Remove butterfly, add the banana broken roughly into pieces and combine on speed 6 for 10 seconds.
  5. Add remaining ingredients, mix to combine on speed 6 for 20 seconds. You may need to scrape the bowl at this stage if not completely combined.
  6. Place into cup cake cases and bake for 15-20 minutes at 180 degrees. Use a knife to check they are cooked through.
  7. Allow to cool completely before adding the frosting to the cakes.

FROSTING:

  1. Add the raw sugar to the bowl and blitz to icing sugar for 8 seconds on speed 9 – Skip this step if using icing sugar.
  2. Add remaining ingredients and mix on speed 6 for 5 seconds.
  3. Add the butterfly and whip for 1 minute on speed 4.
  4. Spread onto cooled cakes.

 

Fill the cases about 3/4 full.

 We decorated with candy banana’s cut in half and then in half again. I also used fresh banana to decorate.

 

TIPS:

  • To get the perfect quantity use an old fashioned ice cream scoop. Makes it easy to get all the batter into the case too!
  • You could add a handful of choc chips to the mixture. This is definitely not for those counting calories!
  • This mixture made about 20 cup cakes.
  • You could use a butter cream frosting in place of the philly cheese frosting.
  • You can freeze these (without frosting) for about 3 months. They would make a great school lunch morning tea! Freeze them individually and then grab one straight from the freezer each morning!
  • Store in the fridge with the cream cheese frosting on.
  • Enjoy!!!!

 

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4 Responses to “Banana Cup Cakes”

  1. January 13, 2012 at 8:30 pm #

    These were great, even though they were eaten straight out of the oven and didn’t get a chance to get iced. They were all eaten in one sitting as we had family over and each person commented on how nice they were. Can highly recommend giving these a go. Thanks for the inspiration Cass!! I look forward to seeing how nice they are iced one day soon!

  2. Rebekah
    February 6, 2012 at 11:05 am #

    Thanks for the inspiration! I love trying things on Facebook. I love my Thermy for mixing cakes! Super fast and easy. These will be going in the kids school lunches. 🙂 smell divine but I’m on a detox so none for me. Humph.

  3. February 10, 2012 at 9:51 am #

    Every other recipe I have tried to use up my bananas have always turned out too doughy…..these are absolutely delicious! Even my mother-in-law says this recipe is a keeper :-o. They are still cooling, so I am yet to make the frosting, but they are fab without 🙂 Thank you!

    • Cass
      February 19, 2012 at 7:55 pm #

      Yay so happy to hear this! Thanks for the feedback! xx

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