Banana cake invariably appeals to everyone, from tiny tots to adults. These mini ones can be served plain, simply dusted with icing sugar ,or swirled with the delicious maple butter frosting.
Prep: 20 minutes, plus cooling
Cook: 18- 20 minutes
1 small banana
2 tbsp maple syrup
2 tbsp milk
60 g/ 4 ¼ oz lightly salted butter, softened
70 g/2 ½ Oz caster sugar
Oz self – raising flour
150g/5 ½ oz lightly salted butter softened
1 tsp vanilla extract
6 tbsp icing sugar
7 tbsp maple syrup
8pecan or walnut halves , roughly chopped to decorate
1.preheat the oven to 180°C/350°F/Gas mark4. Line a 12- section mini muffin tin with 3- cm/1 ¼ inch – mini paper cases.
2.In a small mixing bowl . mash the banana to a puree with a fork stir in the maple syrup and milk .
3 .put the butter and caster sugar in a separate mixing bowl and best together with an electrice handheld whisk until light and fluffy, Gradually beat in the egg, a little at a time ,adding a teaspoon of the flour if the minxture starts to separate.
4.Sift half the flour into into the bowl containing the butter mixture , then add half banana , Gently flod the ingredients tighter until only just mixed sift the remaining banana mixture and fold in.
5.Spoon the mixture into the paper cases. Bake in the preheated oven for 18-20 minutes or until risen and firm to the touch .Leave in thr tin for 5 minutes hen transfer to a wire rack to cool.
6 For the frosting put the butter , vanilla ,icing sugar and maple syrup in a bowl and with an electric handheld whisk until smooth and creamy . put the frosting in a small paper piping bag fitted with a 1cm/ ½ inch star nozzle and use to decorate the cupcakes. Scatter with the nuts.