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 🙂


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


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


  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.


  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.



  • 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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