The following recipe makes about 21 cupcakes. (A couple less if you want to include a small heart shaped cake).
- 175g (6oz) caster sugar
175g (6oz) softened unsalted butter
3 medium eggs
3/4 ripened bananas
- 175g (6oz) self raising flour
- Optional: 10 chopped walnuts or almonds
1.Get your oven ready for some baking and pop it on at Gas mark 5/190C. Arrange your cupcases in the cupcake tin.
2.Place the butter and sugar into a bowl and mix the ingredients together until it is a nice and smooth. You will notice that the colour of the butter gets lighter, that’s a good thing.
3.Whisk the 3 eggs in a separate bowl and then slowly add it to the butter and sugar, mixing well.
4.Mash up your bananas and stir in to the mixture.
5.Sift the flour and slowly add this to the rest of your cake mixture. Use the largest spoon you have for this part, folding the flour in not stirring.
6.Spoon the mixture into the cupcases. I wouldn’t recommend filling the cupcases right to the top as the cakes need space to rise up.
7.For an added crunch you might like to sprinkle the top of your cakes with chopped walnuts or almonds to your mixture.
8. Pop the cupcakes in to the oven for around 20-25 minutes. The cakes should be springy to touch or if you insert a toothpick into the centre of a cake, it should come out clean, with no streaks of batter.
9. Leave to cool for a few minutes and enjoy!