Banana & White Chocolate Cupcakes with Cream Cheese Frosting
Four lonely bananas have been lying in the fruit bowl for two weeks. I’m feeling too guilty to throw them in the food bin so I had better do something with them. Mr.P dislikes bananas and it has been a lengthy battle before he allowed me to have them around.
The smell of these banana and white chocolate cupcakes when baking is terrific, it lingers in the cold house with the hot air rising and all that…mmmmm…it’s heaven! With Mr.P not eating these delights, I will have to take them to work tomorrow otherwise the devil will be sitting on my shoulder prompting me to eat them. I’m in serious need to shake off the pounds and these little angels will definitely not help my cause. So one for me and the rest is going to find a sad soul at work to cheer up and make them smile.
I’m a real girl and love glitz and novel things. Finding edible glitter at the specialist cake shop in town made me smile from ear to ear. Ooh it’s like getting a new car, all you want to do is use it. So I decorated my delicious banana and white chocolate cupcakes with this fabulous cream cheese frosting, a few silver balls and finally the ‘pierce de resistance’ a sprinkle of my magical disco white hologram edible glitter. They are as pretty as a picture and I cannot wait to take them to work.
Ingredients & Method
Banana and White Chocolate Cupcakes
- 150g unsalted butter, at room temperature
- 150g caster sugar
- 1 very ripe banana, peeled and mashed
- 2 large free range eggs
- 125g plain flour
- 25g cornflour
- 1tsp baking powder
- 50g white chocolate chips
Cream Cheese Frosting
- 100g cream cheese, (Philadelphia is perfect for this)
- 200g icing sugar, sifted
- 25g unsalted butter, melted and cooled
For the cupcakes, Preheat the oven to 180°C and line a large muffin tray with 12 cupcake cases.
Cream the soft butter and sugar until pale and fluffy.
Add the mashed banana, cream until well incorporated, add the eggs one at a time, cream well after each addition.
Sift the flour, baking powder and cornflour over the creamed banana mixture and add the white chocolate chips, fold it all together. Do not over work the cupcake batter.
Fill a disposable piping bag with the cupcake batter and fill each case three quarters full.
Bake the cupcakes in the preheated oven for 20 – 22 minutes, test if they are baked by inserting a metal skewer if the skewer comes out clean then the cupcakes are done.
Transfer the cupcakes to a cooling rack and let them cool completely before decorating them with the cream cheese frosting.
For the cream cheese frosting, whip the sifted icing sugar and cream cheese until light and fluffy. I use a mixer with a whisk attachment for this stage.
Pour the cooled melted butter slowly into the whipping cream cheese mixture, whip the cream cheese mixture for a couple of minutes to incorporate air.
Let the cream cheese frosting set in the fridge for at least one hour before using. This frosting is best made the day before required so that it can set slightly and get a fantastic gloss.
This frosting is fairly soft, take it out of the fridge for 20 minute before needed to come to room temperature.
Garnish the cupcakes with the cream cheese frosting and make it look extra pretty with silver balls and edible glitter.
I buy the edible glitter from our local cake craft shop. Please make sure that the glitter is edible, do not use craft glitter. A small tub goes a very long way providing you apply the glitter with a small brush. I found a very fine brush at the same cake shop however you could alternatively buy a cheap painters brush from a craft shop. Dip the dry brush into the glitter and shake it over the iced cupcakes to apply a bit of glitz and sparkle to your cupcakes.