Banana and vanilla cupcakes with blueberry icing
Ingredients
Cupcakes
- 4 large eggs
- 400g (2 cups) sugar
- 300g (2,5 cups) cake flour, sifted
- 170ml (2/3 cup) oil
- 250ml (1 cup) milk
- 15ml (1 tbsp) baking powder, sifted
- 15ml (1 tbsp) vanilla extract
- 3 bananas, mashed
- seeds of ½ vanilla pod
Icing
- 125g butter, soft
- 260g (2 cups) icing sugar
- 30ml (2 tbsp) milk
- 15ml (1 tbsp) vanilla extract
- 125ml (½ cup) blueberries, crushed (fresh or frozen)
- fresh mint, to serve
- banana chips, to serve
Instructions
1
Preheat the oven to 180ºC.
2
For the cupcakes, beat the eggs and sugar until pale and fluffy. Add the rest of the ingredients and beat for 2 minutes. Pour into paper cupcake holders and bake for 15 – 20 minutes.
3
For the icing, cream the butter and sugar together until pale and creamy. Whisk in the milk and vanilla. Add the crushed berries and gently blend with a hand-held mixer.
4
Ice the cakes with a piping bag and top with the mint and banana chips.
