Sunday, 6 May 2012

Banana Walnut Cupcakes


This week has just been one of those weeks. You know the ones where you would much rather spend it lying on your bed with the doona pulled well up over your head pretending you're on a warm sandy beach sipping on a pina colada rather then facing reality and the possibility of a death by overdosing on chocolate?

No? Must just be me then.

Having spent the past few days housebound due to feeling a little under the weather, with the addition of dealing with a toilet training toddler, a few "accidents" and not to mention the mountain of washing that comes along with said toilet training, I decided today was definitely a visit mum day.

I hadn't seen my mum all week so I had the suspicion that she may have been feeling a little down herself. I figured a surprise afternoon tea visit should help give us all a break. But what to make?
I still had some left over walnuts from the mocha walnut slice and was enjoying using my new piping tip, cupcakes were the answer.

Ingredients:
100 gm butter - softened
3/4 caster sugar
1 tsp vanilla essence
2 eggs
2 bananas - mashed
1 1/3 self raising flour
1/2 cup milk
1/2 cup chopped walnuts

Icing:
150gm butter
2 cups icing sugar
1 tsp vanilla essence
1 tbl spoon chopped walnuts

Method:
1. Pre heat oven to 180°C. Line a 12 hole cupcake tray with paper cases. Place the butter,sugar and vanilla essence into a large bowl. Using electric beater, beat until creamy and fluffy. Add the eggs, one at a time, making sure to beat the mixture well after each one. With the beaters on low speed, add the banana and beat until combined.

2. Gently fold through half the flour and half the milk. Once combined, add the remaining flour and milk. Fold through the chopped walnuts.

3. Divide the mixture evenly between the 12 cases. Place in the oven and bake for 20 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the pan for 5 minutes before placing on a wire rack to cool completely.

4. Meanwhile, to make the icing, beat the butter in a small bowl until fluffy. Add the icing sugar a little at a time until creamy and thick. Pour in the milk and vanilla essence and mix well. Pipe or spread onto cupcakes, top with extra chopped walnuts.

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