Mini Banana & Honey Cupcakes


bananahoney

Ingredients:
200g butter, softened
1 3/4 cups (370g) caster sugar
4 eggs
2 3/4 cups (405g) self-raising flour
1 cup (250ml) milk
1/4 cup honey
2 over-ripe bananas (mashed)
Method:
1. Preheat oven to 180 degrees C. Line 2 mini cupcake baking trays with mini cupcake cases (makes 24 mini cupcakes).
2. Cream the butter and sugar until well combined and butter has become pale and creamy. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined. Add honey and mashed bananas, and stir until combined.
3. Spoon mixture evenly among the cupcake cases.
(Fill to 3/4 full: this should create a ‘dome’ on your cupcakes. If you do not want to create a dome, fill to 1/2 way)
4. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
Decorating:
In the pictures I posted, I use a simple vanilla butter cream frosting and top with a fondant flower to decorate. Otherwise, decorate as you like.
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