Banana Cupcakes with Honey Cream Frosting

Bananas are cheap at the moment thank goodness, as I was getting a bit tired of paying $4.00 a kilo!  We go through tons of bananas in our house, not a one goes to waste.  If it looks like they are getting a little ripe, I put them peeled in a ziplock bag into the freezer and then blend up with skim milk for a cold and not-so-guilty treat.

However in my excitement of their price (99c a kilo!) I couldn't help myself but buy a good few kilos.  I decided for Eloise's first playdate with a friend from school would be a perfect opportunity to use some, I like to make treats for the kids but I don't think giving out chocolate cupcakes to 3 four year olds and one five year old is such a wise idea..do you?

The cupcakes are like real cakes, not like muffins as many banana cakes scaled down to make cupcakes resemble.  Good news is just one fork to mix! They really take no time to prepare and pay off deliciously - not to mention the lovely waft of banana goodness through the house when you bake them.

Thanks to Martha Stewart for the cake recipe, and the frosting recipe is a modified version of one of Marthas' too.

Ingredients (makes 16 cupcakes)
1 1/2 cups plain flour
3/4 cup white sugar
1 tsp baking powder
1/2 tsp bicarb soda
1/4 tsp salt
125grams butter, melted
2 eggs
4x medium bananas, mashed (enough for 1 1/2 cups' worth)
1/2 tsp vanilla extract

Method:
Preheat oven to 180 degrees (fan forced, 190 non-fan forced)
Melt your butter and mash your bananas

In a medium sized mixing bowl, add flour, sugar, baking powder, bicarb soda and salt and with a fork, mixt together until all combined, create a well in the centre. 

Add the melted butter, eggs, banana and vanilla essence

Stir through with fork until well combined.

Fill muffin pans with your cupcake papers, then spoon in the mixture until it reaches approx the half full.

Place in oven for 12-18 minutes until golden brown on top.  Leave to cool.

Frosting:
125 grams butter, at room temperature
1 tb honey
1 1/4 cup pure icing sugar

With electric mixer, mix all ingredients together for about 5 mniutes, should become silky and pale.  Fill a piping bag (I've used Wilton 1M tip) or a ziplock bag with a corner cut off, or if you wish ice freehand with a knife!

Suitable for freezing

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