Comments on: Banana and White Chocolate Cupcakes with Magical Glittering Cream Cheese Frosting

By: LisaB

LisaB — Sat, 25 Jun 2011 17:46:54 +0000

Stumbled across this recipe while looking for somthing to do with some rather sad looking bananas. Have made them for the first time today and can confirm that the recipe is amazing! The cupcakes are so light and the frosting is divine!!! Perfect for anyone (like me) who finds buttercream frosting too sweet. Thankyou for sharing

By: Madeline Cunnane

Madeline Cunnane — Wed, 10 Nov 2010 11:13:20 +0000

Best cupcakes I ever made. Thought they might be a little OTT but they were NOTTT! Light as a feather. The cornflour is a good tip. To cut down on the guilt factor, eschew the frosting – then you can have two! Coffee, banana, chocolate . . .Yum.

By: Sprinkles

Sprinkles — Sat, 06 Nov 2010 22:15:57 +0000

Wow I love the idea of mixing banana and white chocolate together in a cupcake! I have featured your cupcake on Party Cupcake Ideas http://partycupcakeideas.com/5-of-the-best-white-chocolate-cupcakes/

By: Michelle

Michelle — Tue, 21 Sep 2010 08:39:18 +0000

Just the thing I was looking for. I want to make something a little bit different from the usual banana muffin, and your recipe seems to fit the bill, although I might have to go eggless as my 2 1/2 year old son is allergic to eggs & several other foods . I’ve also got coconut milk in the fridge. Any idea on how to incorporate that into the recipe? Will let you know how the cuppies turn out. Glad I found your site.

By: Jo

Jo — Sun, 18 Jul 2010 08:37:12 +0000

Sounds divine, can’t wait to try! Once decorated do you need to keep them in the fridge due to the cream cheese frosting?

By: Madalene

Madalene — Sun, 18 Jul 2010 08:36:49 +0000

Dear Jo,

Preferably yes, however if you eat them all on the same day that you have made them it’s not needed.

Kind Regards
Madalene

By: Madalene

Madalene — Sat, 10 Jul 2010 12:39:11 +0000

Hi Ben,

My basic cupcake recipe is as follow:
300g unsalted butter, room temperature
300g caster sugar
4 medium eggs
300g plain flour
2tsp baking powder
Pinch of salt

Preheat the oven to 180C.
Cream the butter and sugar until pail a fluffy, add the eggs one at a time, mix well after each addition.
Sift the flour, salt and baking powder a few times, fold it into the creamed butter mixture. Spoon the batter into the muffin cases or greased muffin tray.
Bake for 20-25 minutes until golden and firm. Leave to cool.
Makes approximately 16 (all depends on the size of the cases or holes int eh tray)

Happy Baking

Madalene

By: Ben Lines

Ben Lines — Sat, 10 Jul 2010 12:38:06 +0000

Hi Madalene,

These look delicious and I’m definately going to try these. Just out of interest would you mind sharing your basic cupcake batter without these alterations?

thanks,
Ben

By: Wenny

Wenny — Wed, 21 Apr 2010 13:01:39 +0000

I was lucky enough to try one of these made by Madalene herself, and can not reccommend them enough. I was given it at 9am to enjoy for tea, but made the mistake of ‘just trying it’ and it had all gone by 9.10am. The icing is amazing, as is the edible glitter. YUM.

By: elle

elle — Fri, 05 Mar 2010 11:58:08 +0000

my little boy doesn’t eat banana ,can the banana be replaced with frozen rasberries?

thankyou

elle cairns australia