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!!!!