These banana cupcakes are the PERFECT cupcakes for kids to bake (& eat) over the school holidays. It’s easy for older kids to follow independently & foolproof enough to not be affected by the slightly inaccurate measurements of younger kids who insist on ‘doing it themselves’
This recipe is generous in the amount of cupcakes it yields, so there’s plenty to share with friends.
Bake times for mini cupcakes & regular sized cupcakes have been included below ~ so no matter what sized muffin tray you have, we’ve got your school holiday baking covered 🤍
Cupcake ingredients:
4 organic bananas, ideally overripe & covered in brown spots.
220gm organic caster sugar.
200ml organic coconut oil, melted & cooled a little.
150ml local milk.
1 organic egg.
2 tsp organic vanilla essence.
380gms organic self~raising flour.
1/4 cup organic desiccated coconut.
1/2 tsp baking powder.
1/2 tsp salt.
Optional icing ingredients:
1 block or tub (250gm) full~fat cream cheese.
3 tbs plain yoghurt.
3 tbs organic maple syrup.
Berries or sliced banana to decorate.
Preheat your oven to 180c & line your muffin tray with patty pans.
Add all ingredients, except for flour, baking powder & coconut to your food processor & blitz until smooth.
Sift the flour & baking powder together before adding to the coconut.
Pour the wet ingredients over the dry ingredients & stir to combine.
Scoop batter into the muffin tray & bake for approximately 15 minutes for mini cupcakes & 25~30 minutes for regular sized cupcakes.
Whilst the cupcakes are baking, combine all icing ingredients (if making) into a deep bowl & beat with electric beaters until fluffy.
Allow the cupcakes to cool completely before topping generously with icing & decorating with your fruit of choice. Once the cupcakes are iced, they can be stored in the fridge for 2~3 days. Naked cupcakes (un~iced) can be stored in an airtight container on the bench for a couple of days, or frozen until needed !
Image & Recipe by Jessica Bull @jessicaelisebull