Banana Cupcakes with Caramel Ginger Frosting


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
4 eggs
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.


100g butter

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.