Moist Banana Cupcakes with honey Cinnamon Buttercream Frosting

So dear readers, from my last post I bet you are still wondering what the other half my baking pan was filled with. Well I had used the same Banana Cupcake batter for the Elvis cupcakes for these ones too!

I guess this shows the versatility of the humble nana cake :D

Super Moist Banana Cupcakes
From BB's cooking folder :D

Ingredients

Makes approximately 15-18

1 2/3 cups plain flour

1 tsp baking powder

1/2 tsp bi-carb

1/4 tsp salt

3 medium overripe bananas

1/3 cup full cream milk

125g unsalted butter

1 1/4 cup sugar

2 large eggs

1 tsp vanilla extract

Line a 12 capacity cupcake tray with patty pans and preheat the oven to 180 degrees.



Mix flour, baking powder, bi-carb, and salt into a bowl, set aside.

In another bowl, mix the bananas, vanilla and milk, set aside.



In your main mixing bowl, beat butter and sugar until light and fluffy, add in eggs one at a time. Beat until well combined, light and fluffy. Be careful not to overbeat.

Pour in 1/3 of dry ingredients, followed by 1/2 of the wet. Ensure that you end with the last 1/3 of the dry ingredients.

Add batter into paper lined muffin tin, I like to use the 1/4 measurement cup as this ensures that they are universal in size and pop into the oven!

Cook for 15-20 Minutes!

When a skewer comes out clean, remove and set aside to cool.

Honey Cinnamon Buttercream Frosting

1 & 1/4 cups icing mixture
60g Unsalted butter, softened
1 Tbs Honey
1/4 teaspoon of Cinnamon
1-2 Teaspoons of milk- if you find that the mixture is too dry

Beat butter, honey and cinnamon until light and fluffy, slowly add sugar. Add milk if mixture is too dry