I have become obsessed with using up ingredients of late. We had one browning banana left in the fruit bowl and instead of automatically chucking, i thought 'why not bake a cake?' I usually go for banana loaf, but as i've got a serious sweet tooth at the moment (apparently the baby develops its sweet tooth from 25 weeks...honest!) i went for banana syrup cupcakes instead. I have adapted this recipe from the Waitrose website, if you want to look at the original.
To make 12 small(ish) cupcakes you will need
Base1 ripe banana 50ml golden syrup 75g unsalted butter 25g granulated sugar 100g sifted self raising flour 1/4 tsp baking powder 2 medium eggs 50g grounded brazil nuts
Icing 75g unsalted butter 3 tbsps golden syrup 1 tbsp milk yellow food colouring brazil nut halves for decoration
Preheat your oven to 180c before starting on the cake mixture and line the cupcake tray with cases.
Next you need to mush your banana up, baby food style in a bowl and add the golden syrup. Set this bowl to one side, then in a seperate bowl mix the sugar, butter, baking powder, eggs and flour.
Once you have a nice creamy consistency add the banana mush and mix into the rest of the ingredients. Finally add the grounded brazil nuts and stir in well.
Divide the mixture into the cupcake cases and bake in the oven for 14-15 minutes
Tip - you probably need 2-3 teaspoons of batter for each case as a general rule.
Once the cupcakes have baked and cooled, you can get cracking with the buttercream topping. Mix the butter and syrup in a bowl along with some milk. Tip - add the golden syrup gradually to get the correct consistency
If you wish, you can use some food colouring to jazz the cupcakes up a bit, i chose yellow to properly round off the banana theme! Finally, chop some brazil nuts in half to use as decoration.