Sometimes on a Friday I get free over-ripe bananas. Hurrah! At work we get a big box of bananas delivered each week and some weeks they are just not as popular as other weeks and I can grab some before they get chucked away. Banana bread is amazing and there is something really cute about banana bread in little mini loaves.
I got my little tins from TK Maxx of all places (actually there baking stuff is pretty good – as long as you aren’t looking for anything in particular). They look a bit like these ones from Amazon but mine are green.
It is a pretty simple recipe (makes 8 mini loaves or one big one)
- 250g plain flour (I use 100g wholemeal and 150g white flour)
- 1 teaspoon bicarbonate of soda
- pinch salt
- 115g butter
- 115g light brown soft sugar
- 2 eggs, beaten
- 500g mashed over-ripe bananas
- few tablespoons of maple syrup
- Preheat the oven to 170c and lightly butter the little tins
- In a large bowl, combine sifted flour, bicarb of soda and salt
- In a another bowl, cream together butter and brown sugar really well until light and creamy. Beat in the eggs one at a time and then mashed bananas until well blended. Stir the wet mixture into flour mixture; fold together until totally just mixed together – don’t over do it else it will be heavy. Pour mixture into the little tins to about 2/3 full.
- Bake in preheated oven for 25-30 minutes, until a skewer inserted into centre of the comes out clean. Leave to cool in tins for 10 minutes, then turn out onto a wire cooling rack and spoon over the maple syrup whilst they are stuff warm.
There is nothing nicer than lemon drizzle cake, except lemon curd filed lemon drizzle cake with lemon curd icing (I am saying icing here rather than frosting because, you know, I am British and we say icing) – Triple Lemon.
Having said I rarely make the same cupcake twice, I have made this one 3 times probably because it is less sickly sweet than some of the others and it is really good for using up lemons (and they look pretty!)
The recipe (makes about 16)
For the Spongey bit
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- finely grated zest 1 lemon
- Juice of 1 lemon
- 225g self-raising flour
For the Drizzle
- Juice of about 1½ lemons
- 85g caster sugar
For the filling:
- Jar of Lemon Curd (save some for drizzling over the top to decorate and some for the icing)
For the icing:
- 80g unsalted butter, softened
- 250g sifted icing sugar
- 100g Lemon Curd
- Pre-heat your oven to 180c (I have always used an oven thermometer to check because most ovens are way out – except my brand new oven. That is perfect) and put some cases in a muffin tin or two
- Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, beating thoroughly after each one. Sift in the flour and then add the lemon zest and the juice of one lemon and mix until well combined.
- Spoon it into the cupcake mix into the cases for about 2/3 full. I use an ice-cream scoop (I have 3 in different sizes and this ensures they are all exactly the same)
- Bake for about 15 – 18 ish minutes but keep an eye on them from around 12 minutes
- While they are in the oven make the drizzle – mix together the lemon juice and sugar until combined
- When they are beginning to look golden and are springy to the touch they can come out
- Let them cool in the tin for about 10 minutes and then poke them with a skewer and drizzle over the lemony mixture
- Now leave them to cool properly and the top to crisp up
- For the filling, core out your cupcakes using either a corer or a sharp knife, put a teaspoon of lemon curd in each one and replace the tops
- To make the buttercream, beat the softened butter in a big bowl and add the lemon curd and combine. Add the icing sugar gradually until it is at the right consistency. Use more icing sugar or a couple of drop of milk if it needs to be dryer or wetter
- Pipe on to the cakes. I have done them with both a ‘rose’ piping (start from the inside and work your way out) and standard icing (work from the outside in and up)
- I like to finish mine with a bit of lemon curd drizzle. Stick some lemon curd into a disposable piping bag or small plastic bag and cut the very tip off the corner and swish it over the top.
Rose piper variation:
I thought rose piping would be really tricky, but it isn’t. There is a good tutorial on how to do it here:
Also I always fill my piping bag up using a large glass (kind of like they do in the video), so if you find you end up getting messy – fold the top of the piping bag over the lip of the cup so it holds it out for you and fill it that way so you can use both hands to get the icing in the right place and out of the bowl.