Banana Malteser cupcakes with banana cream icing
125g room temp. butter, chopped
100g caster sugar
2 eggs
2 banana's over ripened (I used 3 small ones)
250g S.R. flour
2 Tblsp. milk
1/2 tsp. bicarb soda
1 Tbsp. vanilla extract
170g maltesers + extra for decorating if you wish
Pre-heat oven to 170c.
Place cupcake papers into tray. I prefer foil cases when there's chocolate pieces in the batter.
I made 24 small cupcakes from this batter quantity, so of course larger papers will make less.
Mash banana's in TM jug around 8 seconds, speed 5....scrape out and set aside.
Add butter and caster sugar, cream together 5 seconds, speed 7. Scrape jug & repeat.
Warm the 2 Tbspn. of milk in a teacup in microwave, and stir in the bicarb.
On speed 3, add cracked eggs and milk/bicarb mix in through lid.
Stop TM, add in flour, banana & vanilla and mix around 15-20 seconds, speed 4 to combine
Scrape out into a jug, and stir through the maltesers.
(EDIT...just pop 2-3 maltesers directly into batter in cases)Spoon into cupcake papers - making sure there is at least 1-2 maltesers in each (or someone won't be happy!)
Fill to at least 3/4 capacity, and bake for 20 minutes.
If larger papers used, allow extra baking time.
Banana Cream Icing
I made an adaption to the
creamy vanilla frosting recipe
I made the flour/milk mix first, and left to cool.
In a clean jug blitz
70g chopped banana into a puree, doesn't have to be perfect as it's whipped with the butter later. (I used ripe, but not over ripe with dark spots).
Cleaned and dried jug, carried on with recipe and added the banana with
1 tsp. vanilla extract, after the initial 2 minutes of sugar/butter whipping.
You can taste the banana, and it's just as smooth
The maltesers surprisingly keep their crunch
This recipe was an adaption from Best Recipes malteser banana cake #6007
Members' commentsSuzanne - these are the kids most favourite treat for their lunch boxes, always a hit. I put the maltesers in with the flour etc and mix so they break up a bit in the batter.
