Delicious banana cupcakes with gingery, caramel icing. Perfect with a cup of tea on a rainy afternoon.
Preheat oven to 175˚C and line two muffin pans
with cupcake cases.
1 cup caster sugar
1 cup Rice Bran or Grapeseed oil
4 mashed bananas
1 teaspoon vanilla extract
Mix the above ingredients together in a big bowl,
then sift in:
2 1/2 cups self raising flour
1 tsp baking powder
Stir to combine, then divide evenly among
22 cupcake cases.
Bake at 175˚C for 20 mins or until the
cupcakes spring back lightly when touched.
200g brown sugar
50 ml cream
2 tablespoons ground ginger
1 tsp cinnamon
50g cream cheese, softened
500g (approx) icing sugar
Melt the butter in a small saucepan, over a gentle heat. Add brown sugar, and stir until sugar is dissolved. Bring the mix to a boil, reduce heat and cook for 2 minutes. Stir in ginger and cinnamon, and cool to room temperature.
Put brown sugar mix into a big mixing bowl,add cream cheese
and stir to combine. Slowly add icing sugar until you have a frosting that will make a heavy 'plop' off the end of the beater.
Spoon into a piping bag fitted with a Wiltons 1M tip and decorate your cupcakes. If you don't have this equipment, just
smooth it on, and decorate as you wish with cachous, finely chopped crystallized ginger or dried banana chips.