My daughter’s nursery were giving away spare bananas today. My goto recipe for overripe bananas is Fairtrade banana bread but today I felt like something a bit more glam (and fattening!) and so made some Banana Cupcakes with Lemon Frosting recipe – the recipe calls for using a cake tin but as I’ve promised some cakes to another mum, I decided cupcakes were the better option – an added bonus is that they also cook slightly quicker. Note, this recipe is not that different from the Tesco’s banana cupcakes I have blogged about before – the only real difference is the lemon which work well as there is just enough of it to cut through the sweetness of the bananas without being overpowering. I also know that if I had left the bananas until they were really ripe and black and squishy, I would have gotten a stronger banana flavour but the call of cake was too strong to resist. If you do decide to give the recipe a go, ensure you mash the bananas first as you don’t want the sugar/butter/egg mix lying around too long as the egg starts to cook the other raw ingredients.
P.S. Sorry for the dark picture…I forgot the flash.
I’ve posted before about a Ramsay – Gordon who I find to be quite odious. However, while on the hunt for a lemon-y cake, I came across the Tana Ramsay Lemon Drizzle Cake which is simple and delicious and VEGETARIAN (hahahahaha seeing as her hubby is so anti-vegie). Perhaps she got the recipe by watching his sour face and wanting to push it into cake. Right that’s enough meanness. As my tot would say “I’m ONLY joking”.
Back to the recipe. I couldn’t quite follow the recipe as I only had three eggs (but they were large so maybe ok) and one lemon. Tot didn’t want to have a loaf like cake so I gave her some of the mixture to make fairy cakes and in the end my one lemon was sufficient in sourness for the remainder. Once the fairy cakes were done (i.e. covered in icing and various sprinkles surrounding a solitary chocolate button) tot left me alone to drizzle away. Yesterday evening hubby and I ate half the thing…if we hadn’t had a big dinner I am quite sure that we would have eaten it all – light and lemony. Yum. Today it was a bit denser but very much edible. I thoroughly recommend this recipe.
These were based on a Sainsbury’s little ones recipe for cupcakes. The original can be found here: Lemon cakes with iced flowers
I changed things slightly. Instead of lemon zest, I used orange. And for the icing I mixed orange and lemon juice then let my toddler go mad with the sprinkles many of which ended up in her mouth rather than on the cakes. The cakes are lovely, colourful and exceedingly yummy!