For the cakes
50g butter, softened
50g light muscovado sugar
50g very ripe banana (½ medium banana)
1 free range organic egg (room temperature)
1 teaspoon vanilla extract
50g self-raising flour
Optional
300ml double cream
2 tablespoons caster sugar
banana slices
You also need
a 6 or 12 cupcake tin + 4 paper cases
Today we bake the banana cupcakes we need tomorrow for our special Father's Day dessert. We quickly bake 4 cupcakes, because we are going to make 4 desserts. TIP! But ... these banana cupcakes are so tasty that we ended up baking 3x4, so we better should have done that right away ;))
How to make four banana cupcakes
The preparations
Place 4 paper cupcake cases into the baking tin.
Mush the overly-ripe banana into puree.
Beat the egg with the vanilla extract until loose using a fork.
How to make the batter
Using a hand-held electric mixer, beat the butter and sugar together for 5–10 minutes
Preheat the oven to 180°C/160°C fan
Add the egg gradually and beat it in.
Sift the flour into the mixture.
Mix it in very briefly.
Scrape the batter together.
Fold in the banana puree.
Scrape the edge clean.
Fill the cupcake cases.
Bake the cakes for 15-20 minutes.
Insert a skewer into the center of a cupcake, if it comes out clean the cupcake is cooked
Let the cupcakes cool completely on a wire rack.
Store the 4 cupcakes in a cookie tin until tomorrow.
Do you - like we did - bake more cupcakes for tea today? Then finish them with whipped cream and banana slices. Enjoy!