I made these cupcakes for Miss 4’s Hula Party primarily because I had an abundance of overripe bananas hanging out in the freezer taking up valuable space. I figured banana flavours worked for a Hula themed affair and dug out this recipe from my folder that I had never tried before. (I’m one of those people that used to – prior to Pinterest – tear or copy recipes out of magazines, stick them into my awesome Kikki-K recipe folder and then almost never actually make them. Now I just pin everything and hope to get to it one day too!)
Anyway, for me, these were a stand out item and a recipe I will use over and over again. The finished product was so moist and, although banana cake can sometimes be dry, these were so soft and almost fluffy. Topped with insanely yellow banana flavoured buttercream frosting, they were as Bananarama as you’ll get!
230 grams butter, at room temperature
1 c caster sugar
2 large eggs
1 c mashed overripe bananas
1 3/4 c standard flour
1 t baking soda
1/2 t salt
5 Tbs milk
2 t vanilla essence
Preheat oven to 170 degrees Celsius. Line cupcake tins with liners.
In an electric mixer on medium speed, cream the butter & sugar together until fluffy, about 3-5 minutes. Add the eggs to creamed mixture, and beat well. Add the bananas creamed mixture and mix well. In a separate bowl sift together the flour, baking soda, and salt. Add all the dry ingredients to creamed mixture at once. Mix until the dry ingredients are completely combined. Finally, add the milk and vanilla. Mix batter for 1 minute on medium speed.
Fill cupcake liners one-half to three-quarters full with batter. Bake for 20-25 minutes or until a toothpick inserted in the centre of the cupcakes comes out clean. Cool cupcakes in the pan and then transfer to a wire rack to cool.
Frost with buttercream icing & garnish with sprinkles or any decoration of your choice.
Adapted from: Crazyaboutcupcakes