Ingredients
125g butter
room temperature
½ cup brown sugar
firmly packed
2 eggs
2 cups self-raising flour
1 tsp mixed spice
1 cup mashed banana
½ cup sour cream
1 tbsp milk
1½ cups icing-sugar mixture
For passionfruit icing
1 soft butter
For passionfruit icing
2 tbsp passionfruit pulp
For passionfruit icing
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 muffin pans
- 1 paper cases
- 1 mixing bowl
- 1 wire rack
- 1 heatproof bowl
- 1 pan
Instructions
- Preheat oven to 180C. Line 12-hole muffin pans with paper cases.
- In a mixing bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
- Sift flour and spice together. Fold into butter mixture with banana, sour cream and milk.
- Spoon the mixture into the muffin pan until each case is 2/3 full. Bake for 20-25 minutes until cakes are cooked when tested. Transfer to a wire rack to cool completely before icing.
- To make the passionfruit icing, combine all icing ingredients in a heatproof bowl. Place over a pan of simmering water. Stir until combined and spreadable. Spread over cooled cakes.
Notes
Tip
This recipe will make about 16 cupcakes so you will need to bake the extra cakes after you have removed the first batch from the oven unless you have 2 muffin trays.
