A few weeks back I was drooling over some cupcakes my friend Cakelaw, from Laws of the Kitchen made and the next day I decided to make some. I did not have exactly the ingredients so I used both plain flour and self raising flour and reduced the baking powder, I added orange essence as I was out of vanilla essence and added a little bit of extra sugar as I wanted to add 2 ripe bananas I had.
They turned out great, the kids loved them especially those with the glaze.
Banana Cupcakes with coconut and cherries
- 1 ½ cups sifted plain flour
- 1 ¼ cups of self rising flour
- 1 teaspoon baking powder, sifted
- 200 gr. butter, softened and cubed
- 2 cups sugar
- 4 eggs
- 1 tablespoon orange extract
- 2 ripe bananas
- 1 cup milk
- 2 tbsp chocolate chips (optional)
- 1 cup icing sugar
- 1 1/2 tbsp lemon juice
- Desiccated Coconut
- Cherry Preserve
- Preheat your oven to 170 degrees Celsius and line muffin tins with paper muffin cases.
- Cream the butter in an electric mixer so it is soft and pale, then beat in the sugar in 3 lots, and beat the mixture until the butter and sugar are fully combined. Beat in each egg and then finally beat in the orange essence.
Remove the batter from the mixer, and fold in the flour and milk alternately, starting and ending with flour. (If you prefer, you can use the mixer to do this on low speed.)
- Divide the cupcake batter equally between the 24 muffin cases and smooth over the tops.
- Bake for 20 – 25 minutes or until cooked through. Cool completely on a wire rack before frosting.
- Sift the icing sugar. Add the lemon juice and mix until you have a spreadable paste.
- Add the glaze and decorate with coconut and a cherry.
Kopiaste and Kali Orexi!