When I heard Rachel was heading off to Japan for a lovely holiday I was more than happy to get my bake on and share one of my cupcake recipes – this one always goes down a treat at ButterflyCraftsHQ.
I’m sure I’m not alone in often having bananas left in the fruit bowl that have gone a bit brown and “too banana-y” (my husband doenst understand this concept, but you know, when they really smell of bananas)
This recipe will make 12-15 cupcakes depending on how big you like them! They're really easy to make so even beginner bakers should give them a go!
You will need:
60g walnuts, chopped
170g self raising flour
1 egg, beaten
2 large or 3 small overripe bananas
1tsp baking powder
1tsp vanilla essence
½ tsp bicarb
Step 1 - pop your oven on to 180c or Gas 4 and line your tin with cupcake cases – this is something I just love about baking, cupcake cases are so pretty at the moment, a far cry from the plain white ones you used to have to get.
Step 2 - In a big bowl cream the sugar with the margarine for about 4 mins on a medium setting with a mixer. It may seem like quite a while but it needs to turn light and fluffy. Add the beaten egg and give it a good mix.
Step 3 - Sift in the flour, don’t be tempted to just heap it in, it needs a good sift to give the cakes a light texture. To the mixture add the bicarb, baking powder, vanilla essence and the cinnamon and mix in.
Step 4 - If you havent chopped them already, chop up the walnuts and add in and give it all a good mix with a spoon.
Step 5 - In a smaller bowl, peel and chop the bananas and with the back of a fork give them a good mash to make them really mushy and gloopy. Add this mush to the dry ingredients and give it a stir with your spoon.
Step 6 - Spoon the cake batter into the cupcake cases. Don’t overfill too much, if you make 12 they will be a good size but may overflow the top so you be the judge as to how many you want to make. You could get 12-15 from this batter.
Step 7 - Cook in the oven for around 35mins until golden and a skewer comes out clean. Once they have cooled, store in an airtight container and eat within a couple of days.
I hope you enjoy the cupcakes, not only are they healthy but they are a great way to use up fruit that might be thrown away.