Banana Cupcakes with Butterscotch Buttercream Icing

These came about following a request from a friend for a recipe for Banana Muffins.  They are very moist – I made them with 3 mashed medium bananas, but I have only put 2 in the recipe below, as I think that might work better.

Banana Cupcake Ingredients

  • 2 Eggs
  • 100g Softened Butter
  • 100g Caster Sugar
  • 100g Self Raising Flour
  • 2 tbsp Runny Honey
  • 1 tsp Vanilla Extract
  • 2 medium sized Bananas, mashed

Butterscotch Sauce Ingredients

  • 150ml Double Cream (I used extra thick double cream as it was in my fridge)
  • 75g Light Muscovado Sugar
  • 25g Dark Muscovado Sugar
  • 50g Unsalted Butter
  • 1tsp Vanilla Extract

Butterscotch Buttercream Icing

  • 100g Softened Butter
  • 225g Icing Sugar
  • 3 tablespoons of Butterscotch Sauce

Banana Cupcakes

Cream together the butter and sugar until light and fluffy.

Add in the eggs and a couple of spoons of the flour, and then mix until well combined.

Add in the rest of the flour and fully incorporate until smooth.

Add in the mashed bananas, honey and vanilla.

Mix until combined.

Scoop into muffin cases so that each are about 2/3rds full.  This mix made 10 cupcakes for me.

Bake for about 25 minutes in a 180degree oven, or until a skewer comes out clean when inserted.  Check after about 20 minutes though, as all ovens are different!

As you can see these cupcakes were very moist, but they were delicious!

Butterscotch Sauce

Melt together the Butter, Cream, Light Muscovado Sugar and Dark Muscovado Sugar.  I did mine in the microwave, taking about 3 minutes, but I have done this on the hob before though.

Add the Vanilla, and mix to combine.  If you add the vanilla earlier, then it ends up tasting a bit burnt!

Butterscotch Buttercream Icing

Cream all the ingredients together until smooth and silky.

Spoon onto the top of the cupcakes and then spread to cover.  Sprinkle with a little cocoa powder if you want to!

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