cup) capacity mini-muffin holes with paper cases.Preheat the oven to 180°C (350°F/Gas 4). Line 36 x 30 ml (1 fl oz/ cup) capacity mini-muffin holes with paper cases.
Sift the flour, bicarbonate of soda and baking powder together into a bowl. Combine the banana, buttermilk and rum. Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 2–3 minutes or until light and creamy. Add the egg and beat well. Add the banana mixture, in 3 batches, alternating with the flour mixture, scraping down the sides of the bowl as required.
Transfer the batter to a large piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe into the cases, filling them three-quarters full. Bake for 10 minutes or until lightly golden and they spring back lightly to the touch. Cool in the tins for 1–2 minutes, then turn out onto wire racks to cool completely.
To make the frosting, place the eggwhite, sugar, glucose and 2 tablespoons water in the top of a double boiler over medium heat and, using electric beaters, beat for 7–8 minutes or until glossy and stiff. Add the rum and coconut extract and beat for a further minute. Immediately frost the cupcakes and top with the shredded coconut.
MAKES 36
150 g (5½ oz/1 cup) plain (all-purpose) flour
½ teaspoon bicarbonate of soda (baking soda)
¼ teaspoon baking powder
175 g (6 oz/about 2) mashed banana
3 tablespoons buttermilk
30 ml (1 fl oz) dark rum
65 g (2
oz) unsalted butter, at room temperature
95 g (3 oz/½ cup lightly packed) soft brown sugar
1 egg
COCONUT AND RUM FROSTING'
2 eggwhites
110 g (3¾ oz/½ cup) caster (superfine) sugar
3 tablespoons glucose syrup
40 ml (1¼ fl oz) dark rum
1 teaspoon natural coconut extract
30 g (1 oz/½ cup) shredded coconut, toasted (optional)