Banana cupcakes with clotted cream
Banana cupcakes with an especially summery touch thanks to the addition of a generous dollop of clotted cream and a decadent dark chocolate straw
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 12 cupcakes
- 175 g slightly salted butter
- 200 g caster sugar
- 2 medium free range eggs
- 2 ripe bananas mashed
- 250 g white self raising flour
- 1 tsp baking powder
- 120 g clotted cream
- 12 chocolate fingers
Preheat the oven to 200C (180C fan assisted, 400F).
Beat the sugar and butter together until fluffy.
Beat in the eggs and mashed banana.
If it splits, beat in a little of the flour.
Sieve and fold in the remaining flour.
Transfer the batter into a 12 hole muffin tray lined with paper cases.
Bake for approximately 15 minutes until risen, golden and just springy to the touch.
When completely cool, smear a spoonful of cream onto to top of each one.
Finish by pushing a chocolate stick into each one.
Calories: 358kcal | Carbohydrates: 42g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 157mg | Potassium: 170mg | Fiber: 1g | Sugar: 21g | Vitamin A: 457IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg