Yummy Banana Cupcake recipe straight from Little Dish HQ!

Little Dish sent me this tasty recipe to share with my readers

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Little Dish Recipe of the Month

Banana Cupcakes - a healthy, tasty treat!

A great way to use up slightly overripe bananas. Children love peeling and  mashing the banana, pouring in the ingredients and helping out with the  stirring. Use paper cases for easy clean-up.

MAKES: 12 cupcakes

PREP TIME: 25 minutes

COOKING TIME: 20–25 minutes

Ingredients:

Butter, for greasing

200g (7 oz) wholemeal flour

1/4 teaspoon baking soda (bicarbonate of soda)

1/4 teaspoon baking powder

90g (3 oz) unsalted butter at room temperature

150g (5 oz) caster sugar

2 large eggs, lightly beaten

3 medium-sized ripe bananas, mashed

For the icing:

200g (7 oz) cream cheese

1 teaspoon vanilla extract

80g (3 oz) icing sugar, sifted

Method:

• Preheat the oven to 180°C/350°F/Gas 4. Lightly grease a 12-hole muffin tin or line with paper cases.

• Combine the flour, baking soda and baking powder in a bowl. In a separate large bowl, beat the butter and sugar with a wooden spoon until combined well and there are no lumps. Add the flour mixture and blend well using a whisk. The consistency will be dry and a bit crumbly. Next, stir in the eggs, then fold in the mashed bananas.

• Spoon the mixture into the muffin tin, filling each hole/paper case no more than about two-thirds full. Bake for 20–25 minutes until well risen and golden brown on top. Cool in tin for 5 minutes, then take out and cool completely on wire rack before icing.

• To make the icing, ensure the cream cheese is cold and put in a bowl. Beat in the vanilla extract until just blended. Gradually beat in the icing sugar until smooth. It’s best to use well-sifted icing sugar so you don’t get any lumps. Using a knife, spread on the cooled cupcakes.

Tip: These cupcakes are sweet enough to serve without the icing, especially for younger children.

ENJOY!