Recipe: Banana Cupcakes

These cupcakes were snatched up so quickly that I could only photograph one!

This is from David Herbert's "the perfect cookbook", which lives up to its title. I've only modified the recipe slightly. I add a third banana for extra moisture and bananeryness (yes, that's a word), and I replace buttermilk with the suggested substitute because that's what I had in the fridge and also it's just as good and not too sweet. Oh, and I sprinkle the top with mixed spice and the original recipe was banana bread but cupcakes are better for sharing!

Ingredients:

• 1 1/2 cups self-raising flour
• 125g of low salt butter (the spreadable kind. Nice and soft)
• 1 cup brown sugar
• 2 eggs, lightly beaten
• 3 large very ripe bananas
• 1/4 cup plain yoghurt mixed with 1/4 cup milk
• Mixed spice for the topping

Instructions:

1. Preheat oven to 170 degrees. Put patty cakes on a baking tray (I used pink because it's a nice contrast and reminds me of a flower :)
2. Sift self raising flour into a bowl (or just bung it in if you can't be bothered)
3. In a separate bowl, use an electric mixer to beat the butter and sugar together for 3-4 minutes, or until pale and fluffy. Gradually add the beaten eggs, mixing well after each addition.
4. Mash the bananas with a fork and add to the butter mixture. Stir well to combine. Add the flour alternately with the milk mixture, beating well after each addition.
5. Spoon the mixture into your patty cakes. Only fill half way because it rises (you'd think I'd have learnt this by now)
6. Bake for about 20 minutes but watch it closely. It's done when it's turned golden brown and if you put in a fork and it comes out clean. Leave to cool. This keeps for a few days. They say the flavours develop better after a few days, but it never lasts long enough to find out!