Bite-Size Banana, Cinnamon, and Mascarpone Cupcakes
Anyone got some leftover bananas? Starting to get a bit brown, telling yourself you'll do something with them but eventually, deep down, you know you're just going to chuck them. Now you feel guilt for wasting food. Why have I done this? WHY?! I AM A HORRIBLE HUMAN BEING AND I DON'T DESERVE TO HAVE BANANAS EVER AGAIN.
You say all this to yourself, as you buy a fresh bunch of bananas that will absolutely not go off next week because you are on a diet! (They will go off. They absolutely will.)
Why not break the habit and start today by making these easy af banana cupcakes.
If you want a fluffier cupcake, use one less banana and a little bit more baking powder. This recipe makes small cupcakes full of banana flavour.
Eat these fresh, they're not bad heated up but they don't have the crispy-gooeyness you get from when they have just come out of the oven.
Try making a coffee-cake crumb for the top if you're feeling extra snazzy.
Double the recipe if you want to make a load of these; all my recipes are for small portions because I cook for myself or 2-3 people at most.
If you want bigger cupcakes, put more batter in the tins and cook for 8 - 10 minutes longer.
1/2 cup of softened butter
3/4 cup of white granulated sugar
3 overripe bananas, mashed
1 large egg
1/2 cup of milk
1 and 1/3 cup of plain flour
Pinch of salt
1 teaspoon of baking powder
1/4 cup of dark brown sugar
1 teaspoon of cinnamon powder
Mascarpone and Honey Icing
150 grams of mascarpone
1/3 cup of double cream
1/2 cup of icing sugar
1 tablespoon of honey
1/2 teaspoon of vanilla bean paste
Preheat the oven to 180℃ (356℉)
Cream together the butter and sugar until light and fluffy - about 2 minutes. Add the egg and beat until thick and fluffy - about 1 minute.
Add in the milk, bananas, and vanilla. Beat until combined.
Sieve the flour, baking powder, and salt into the wet ingredients. Fold to incorporate. The mixture will look slightly grainy but don't worry, that's what happens when the milk gets added to the mixture.
In cupcake tins - either lined with paper cups or butter - pour 2 tablespoons of batter into each cupcake mould.
Mix together the cinnamon and brown sugar. Take 1/2 a teaspoon of the mixture and swirl it into the top of a cupcake - repeat with every cupcake. Then sprinkle another 1/2 teaspoon of the mixture on top of each cupcake.
Bake for 18 - 23 minutes or until a fork comes out cleanly from the cupcake.
Let cool for 5 - 10 minutes and then spoon on some icing and ENJOYYYY!
Mascarpone and Honey Icing
Beat or whisk together all of the ingredients except the honey. It will only take around 30 seconds to combine the ingredients into a soft and luscious icing.
Fold in the honey and it's ready to be spread on top of the cupcakes.