Fluffy banana cupcakes, topped with creamy banana milkshake flavoured buttercream.
What do you do when you have a bunch of brown bananas, make banana bread? Next time, why not try something a bit more exciting like my banana milkshake cupcakes!
This week when I decided to use up my old bananas in a cake I decided to go for something a bit different to boring old banana banana bread, so I decided to make cupcakes. I had the idea to make them milkshake flavoured, when I found a tub of banana milkshake powder in the cupboard, and realised it would make a lovely buttercream flavour.
I brought these into work and they went down very well, even some people who don’t normally like banana very much, thought they were really yummy, because the buttercream tastes just like banana sweets!
So all in all breaking from the banana bread tradition went really well, and I reccomend giving it a go!
Variations: you could easily make these into strawberry or chocolate milkshake cupcakes, by replacing the banana in the sponge and the milkshake powder with strawberry or chocolate.
Ingredients: Makes 15 Large Cupcakes
- 250g Caster Sugar
- 2 Eggs
- 1tsp vanilla extract
- 3 Bananas, mashed
- 280g Self Raising Flour
- 125g Butter, melted
- 200g Butter
- 400g Icing Sugar
- 50g Banana Milkshake Powder
Preheat the oven to 180°C, and line a cupcake tray with muffin cases.
Whisk together the eggs and sugar until pale and fluffy – should take about 5 minutes.
Fold in the mashed bananas and vanilla essence. Then fold in the flour, bit at a time, and then the butter.
Spoon into the muffin cases, until 2/3 full. Bake in the preheated oven for 20 minutes until cooked through and golden brown.
Leave to cool on a wire rack before icing
Cream together all the ingredients for the buttercream in a large bowl.
Spoon into a piping bag with a star shaped nozzle and pipe a swirl onto the top of each cupcake.
Decorate each cupcake. With a small straw to make them look like milkshakes, and serve!