I really tried so hard to use a recipe from a book other than the Hummingbird Bakery one..but as I started to flick through my recipes books I ended up deciding on this recipe to get me back into the swing of cupcake baking. I promise promise promise I will have a change next baking session and use a recipe from elsewhere!
These cupcakes were seriously scrummy...the mixture had cinnamon and ginger added to it which you could really taste and really made a change to plain old banana cupcakes. And anything with chocolate butter cream is a winner in my book!
120g plain flour
140g caster sugar
1 tablespoon baking powder (i think it may have meant 1 tea spoon...i added a teaspoon and a half!)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
pinch of salt
pinch of salt
80g unsalted butter
120ml whole milk
120g peeled banana
40g dark chocolate, made into shavings
Preheat the oven to 170C
Put the flour, sugar, baking powder, cinnamon, ginger, salt and butter in a bowl and beat with an electric whisk on a slow speed until you get a sandy consistancy and everything is combined.
Slowly pour the milk into the flour mixture, beating well until all ingredients are well mixed. Add the eggs and beat well.
Stir in the mashed banana until evenly dispersed
Spoon the mixture into paper cases until 2/3's full and bake in th preheated oven for about 20 minutes or until light golden and the sponge bounces back when touched. Leave to cool.
When the cupcakes are cook decorate with chocolate frosting and chocolate shavings.