LOLA’s Banana cupcake is easy to make and absolutely scrumptious. You can really taste the delicious sweetness of the ripe bananas in the light cake, complemented perfectly by our smooth cream cheese frosting. Even better, bananas contain vitamin B6, vitamin C, manganese and potassium – meaning this cupcake is not only delicious but good for you too. well, almost...
muffin pan lined with 12 muffin cases
Makes 12
Preheat the oven to 180˚C/350˚F/ Gas 4.
Sift together the flour, ground cinnamon, bicarbonate of/baking soda and salt in a bowl.
Put the eggs and sugar in a mixing bowl and beat with an electric hand mixer for 5–8 minutes or until thick and pale. Add the oil and vanilla and beat until smooth.
Add the sifted dry ingredients and beat on low speed until combined. Stir in the mashed banana and mix well.
Divide the mixture between the muffin cases. Bake in the preheated oven for 18–20 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are cooling down, make the cream cheese frosting.
Put the butter in a bowl and beat with an electric hand mixer until very soft and smooth. Add the cream cheese and beat on low speed for 2 minutes. Gradually sift the sugar into the bowl, beating for 2–3 minutes or until incorporated and the frosting is smooth and glossy.
Refrigerate for 45 minutes, or until firm enough to pipe.
Spread the frosting over the cold cupcakes using a spatula, or spoon the frosting into a piping bag fitted with a star nozzle/tip and pipe it on top of the cupcakes. Top with dried banana chips and drizzle with caramel sauce.
