banana & yoghurt icing on these cupcakes tastes just like it. I'm completely infatuated with the recipe I used for the banana cake, it's so light and fluffy but not the least bit dry thanks the yoghurt and gooey dark chocolate chips. AND all you need to do is throw all your ingredients in a food processor (or a big mixing bowl). My favourite kind of recipe.
Is it edible? Is there something to suck up the straw?), but I couldn't resist (just one) because these are my favourite paper straws. And the papers (kindly donated by Tomred) are so cute aren't they?? Macarons may be the new cupcake, but I'll still take a good cupcake over a mac any day.
Banana Choc Chip 'Smoothie' Cupcakes
(adapted from a banana cake recipe from Taste, makes 12 large cupcakes)
125g butter, at room temperature
315g (approx 1 1/2 cups) caster sugar
1 1/4 cups mashed overripe banana (about 3 medium bananas)
1 tsp vanilla extract
100ml plain yoghurt
225g (1 1/2 cups) self-raising flour
1/2 tsp bicarbonate of soda
1/2 cup chocolate chips (I used dark chocolate)
For the banana yoghurt icing:
1 egg white,
3 tbsp caster sugar
125g butter, room temperature
1/4 cup plain yoghurt
1 ripe medium banana
Juice of 1/2 lemon
3 cups icing sugar, sifted
Optional: sprinkles or sugar balls & straws to decorate
Preheat oven to 180°C. Line a cupcake tray with papers. Place the butter, sugar, banana, eggs and vanilla in the bowl of a food processor, and process for 2 minutes or until well combined. Add the yoghurt and process until combined. (If using an electric mixer instead, beat ingredients in a mixing bowl until combined)
Add the flour and bicarb soda, and process until just combined. Fold in chocolate chips and spoon mixture into cupcake papers, filling them 3/4 full. Shake the pan to settle the mixture. Bake in oven for 20-30 minutes (depending on the size of your cupcakes) or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before transferring to a wire rack to cool completely.