Finally Martha's Cupcake book arrived from the Library: very exciting!!! The Floods on The Mainland mean that soon many fruits and vegetables will be four or five times their normal price, so I seized the day and bought some bananas before they were $20 a kilo. There was a roasted banana cupcake, so it was decided for me. In this recipe they separate the eggs and then whip the whites and then fold them in later. I have no truck with this, unless I am making a meringue, (or parfait, mousse, friands) I am all for beating the eggs in straight from the shell. And so I did.
I used an ordinary ice cream scoop to fill the paper cases and the mixture made 18 cupcakes.
Martha makes a Honey-Cinnamon Frosting. Instead, I whipped up the trusty Lemon Cream Cheese Icing that we all seem to prefer in Australia. Well the people I know do. I'll include both options.
Martha says to roast the bananas,then whilst they are in the oven and cooling, then cream the butter and sugar. I found it took the bananas about half an hour outside to cool down enough. So roast, have a cup of tea and coffee, and then return to the preparation.
Roasted Banana Cupcakes makes 16-18
- 3 quite ripe bananas and maybe an extra 1 or 2 for decoration
- 125g softened butter
- 3/4 cup sugar, I used half caster/half brown
- 3 eggs
- 2 cups plain flour
- 1/2 tspn baking powder
- 1/2 tspn bicarb soda
- 1/ tspn salt (optional)
- 1/2 cup sour cream
- 1 tspn vanilla extract
- 2 1/2 cups icing sugar
- 250g softened butter
- 2 tbspns honey
- 1/4 tspn cinnamon
Lemon Cream Cheese Icing
- 250g softened cream cheese (Philly here)
- 1/4 cup melted butter
- 2 cups icing sugar
- 1 tspn lemon zest
- juice of half a lemon
- 1/2 tspn vanilla extract
Preheat oven to 200*C and roast the bananas in their skins for 15 minutes. They will turn quite black and mine oozed a little liquid, so use a tray with a lip!! Cool for about half an hour in their skins.
Turn oven temperature down to 180*C.
Cream the butter and sugar till pale and fluffy. Add the eggs and beat till well combined. Then finally slip the cooled, roasted bananas in. Without their skins!!!
Beat in the bananas, then add the sifted dry ingredients in three batches, interspersed with the sour cream. I followed the recipe and used my mix-master to beat the mixture and the cupcakes are not tough at all, still, I was worried!! Finally add the vanilla and the mixing is done.
Fill the paper cases and bake for 20 minutes, rotating the trays and swapping between shelves if you have two trays at once. A skewer inserted into the cake should come out clean. Cool on a rack and then ice. The un-iced cupcakes can be frozen for later on too. If you want to add some fresh banana it is best to do it just before serving. You can sprinkle the banana slices with lemon juice, which I like, but some people don't. It is to be hoped the cupcakes are wolfed down before the banana can brown!!!
Beat all the ingredients until smooth and creamy. Can be refrigerated for 4 or 5 days too.
Lemon Cream Cheese Icing
Beat the cream cheese, butter, lemon zest, juice and vanilla together until light and cream, then gradually add the icing sugar. Whip till light and fluffy. This can be refrigerated as well, and I have even frozen it in a ziplock bag.
If you put your bananas outside to cool in what you think is a safe place, you may catch a Labrador about to take a bite!! Gilly was trying to be far away from the bananas at the very bottom left of the photo by the time I fetched my camera!!