Ingredients
Cupcakes
2 cups self-raising flour
1/2 cup Chelsea Caster Sugar
1/2 tsp salt
100g butter
1 cup milk
1 egg
1 tsp vanilla essence
1 cup (2 or 3) mashed bananas
Chocolate Icing
1 Tbsp softened butter (optional)
1 1/2 cups of Chelsea Chocolate Icing Sugar
Hot water
Optional - Extra sliced bananas to decorate.
Method
Turn the oven to 220°C. Stir the flour, Caster sugar and salt together with a fork.
Melt the butter, remove from the heat, add the milk, egg and vanilla and beat well with a fork.
Mash and measure the bananas. Stir them into the liquid mixture and mix well. Add to the dry mixture and fold everything together carefully until all the flour is dampened; stop before the mixture is smooth.
Line a cupcake tray with paper cupcake cases. Spoon mixture into the cases and bake for 12-15 minutes or until they spring back when pressed in the centre. Cool on a wire rack.
When cool, decorate with chocolate Icing and top with banana slices (optional).
Chocolate Icing
Add butter to icing sugar. Add enough hot water to combine when mixed.
Products Used in this recipe
Overall rating
Recipe Rating: 5
5 ratings, 410 people added this to their Favourite Recipes.
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