Banana bread turned into cupcakes for sharing. Paired with butterscotch cream cheese icing, these cupcakes are sure to impress! Perfectly moist and bursting with complex flavour profiles.
Banana Bread Cupcakes with Butterscotch Icing
12
cupcakes30
minutes20 - 25 minutes
Ingredients
150g plain flour
30g walnuts
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
100g brown sugar
2 large eggs
60g olive oil
3 medium (ripe) bananas
1 tsp vanilla extract
- Butterscotch Cream Cheese Icing
120g cream cheese
30g butter
200g icing sugar
2 tbsp butterscoth angel delight powder
2 - 3 tbsp milk
Directions
Preheat the oven to 180°C and line a cupcake tray with cupcake liners.
If your bananas are not ripe enough for baking, place the whole, unpeeled bananas in a preheated oven for 20-30 minutes until soft and mushy inside.
Meanwhile, pour the walnuts in a baking tray and roast for 10 minutes or until darkened. Once cooled, roughly chop the walnuts.
In a bowl, whisk together flour, baking soda, cinnamon and salt.
In another bowl, mix the sugar, oil, eggs and beat until light and fluffy (with an electric mix if available). Then, add in the mashed bananas, vanilla and mix until well combined.
Combine the wet and dry ingredients until thoroughly blended.
Pour the batter into cupcake liners and bake for 20 - 25 minutes or until a skewer comes out clean.
Meanwhile, make the butterscotch cream cheese icing by beating together butter and cream cheese. Add in 2 tablespoons of butterscotch angel delight powder into the mix. Next, add in milk (1 tablespoon at a time) until you reach a desired consistency. Finally sift in the icing sugar gradually until you have a smooth buttercream.