Banana Cupcakes
Ingredients
For the sponge
- 1 1/2 very ripe bananas
- 2.63oz butter
- 3.5oz light brown sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1 egg
- 4.38oz self-raising flour
For the buttercream
- 3.5oz unsalted butter (room temperature)
- 7oz icing sugar
- 1-2 tbsp milk
- 1 1/2 tbsp banana extract
For decoration
- banana crisps
Instructions
Step 1
In a large mixing bowl, mush the banana into puree, add the butter and light brown sugar and whisk using an electric whisk to combine the ingredients together.
Step 2
Add the vanilla extract, cinnamon, egg and self-raising flour and whisk further to create the batter for the cupcakes. Pour the batter ¾ of the way in disposable cupcake cases.
Step 3
Set your Ninja Mini Flip oven to bake at 170C degrees (if you are using a regular oven, do make sure you preheat the oven at the beginning), place the cupcake sponges in the oven and bake for approximately 15-18 minutes.
Step 4
When the cupcake finish baking, leave them to cool completely.
Step 5
Prepare the buttercream by placing the room temperature butter in a mixing bowl and whisk using and electric mixer, whisk for approximately 5-7 minutes. Add 100g of the icing sugar and whisk together, then add the remaining 100g along with milk and banana extract and whisk together until you achieve a creamy buttercream.
Step 6
Pour the buttercream into a pipping back with a nozzle of choice, pipe each of the cupcakes and decorate with banana crisps.
This recipe makes approximately 4-5 cupcakes, if you want to make a bigger quantity, simply double the ingredients.