Happy Birthday to me! Well, yesterday actually, but who’s counting
Continuing the brilliant tradition of taking cakes into the office for my birthday, these bad boys are my offering for 2014. Having just eaten one with compliments from colleagues ringing in my ears, I cannot help but rave about them. They are so good. And, made with real bananas, good for you as well. Wins all round.
They also make use of the final product from my Sugar and Crumbs trial pack. As much as I enjoyed using the Chocolate Cherry Cocoa Powder and Coffee Icing Sugar, this Salted Caramel Icing Sugar was always going to be my favourite, and it certainly didn’t disappoint.
At £2.99 for a 250g bag from Sugar and Crumbs, it is a fair price (if you use the whole pack for one batch like I did), so one to use for special occasions, of which my birthday is definitely one!
Ingredients (Makes 8-10 cupcakes)
90g butter
90g light brown sugar
1 large or 2 small eggs
Approx 180g banana (2 small or 1 large bananas)
1 tablespoon milk
120g self raising flour
1 1/2 teaspoons baking powder
To ice
75g butter
1 tablespoon milk
250g Salted Caramel icing sugar
Method
- Beat together the butter and sugar
- Add the mashed banana, and eggs, plus 1 tablespoon of flour, and beat until well combined
- Sieve in the remainder of the flour and baking powder, and fold in
- Spoon into cupcake cases, about 2/3 full, bake at 180 degrees for 15-18 minutes. The tops should be firm to the touch and golden brown. The cake will still feel a bit squishy, due to the banana, if unsure, insert a small skewer or cocktail stick to check it’s completely cooked.
- Once cool, beat together the butter, milk and icing sugar until light and airy but thick in texture. Spoon or pipe onto the top of the cupcakes.
The cupcakes come out light and beautifully moist, the banana flavour comes through perfectly. And combined with the sweet tang of the salted caramel buttercream – perfection!
To top my cupcakes I embraced the first throes of spring with some orange and yellow flower toppers. Cut out of coloured flower paste, I finished them with a contrasting centre before sticking onto the buttercream with a little white icing.
The cupcakes disappeared in mere seconds at work, with a few more left for a birthday dinner tonight, I can’t imagine they’ll be around for long!
