Name: Banana cupcakes
Cook time: 25 min
Total time: 25 min
Ingredients: 125 gram butter, chopped, at room temperature; 3/4 cup firmly packed brown sugar; 2 eggs; 2 cup self-raising flour; 1 teaspoon mixed spice; 1 cup mashed banana; 3/4 cup sour cream; 1 tablespoon milk; 1 1/2 cup icing sugar; 2 tablespoon strained passionfruit pulp (from 3-4 passionfruit); 1 teaspoon softened butter; sprinkles, to decorate

Ingredients

125 gram butter, chopped, at room temperature

3/4 cup firmly packed brown sugar

2 eggs

2 cup self-raising flour

1 teaspoon mixed spice

1 cup mashed banana

3/4 cup sour cream

1 tablespoon milk

1 1/2 cup icing sugar

2 tablespoon strained passionfruit pulp (from 3-4 passionfruit)

1 teaspoon softened butter

sprinkles, to decorate

Method

1.Preheat oven to moderate, 180°C. Line 18 holes of 2 x 12-hole muffin pans with paper patty cases.

2.In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.

3.Sift flour and mixed spice together. Fold lightly into creamed mixture with banana, sour cream and milk.

4.Spoon evenly into patty cases until ⅔ full. Bake for 20-25 minutes or until a skewer inserted in the centre comes out clean and dry. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

5.To make passionfruit glaze icing, in a heatproof bowl, combine icing sugar, passionfruit pulp and butter. Place over a saucepan of simmering water. Stir until combined and icing is smooth. Spread evenly over cakes.

6.Top cupcakes with sprinkles to serve.

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