Cupcakes must be like buses… I go ages without making any and then they keep popping up one after another. It’s not long since the last ones and there are more in the pipeline!
I had some left over icing from the plum cupcakes with coconut icing and used it for these cupcakes too. I am really rather smitten with my new coconut icing discovery, it makes such a change from buttercream and it’s so easy to make.
Banana and Walnut Cupcakes with Coconut Cream Icing
Makes 12+ depending on size cakes used
Servings: 12
Equipment
- 12 hole baking tin
- paper cupcake cases
Ingredients
For The Cupcake Bases
- 1 banana ripe and mashed
- 130 g butter unsalted
- 130 g caster sugar
- 2 large eggs
- 130 g self raising flour
- 1/2 tsp ground cinnamon
- 25 g sultanas
- 25 g walnut pieces broken up
For The Coconut Icing
- 100 ml coconut milk
- 400 g icing sugar sifted
To Decorate
- dried banana chips
- walnut halves
Instructions
- Preheat the oven to gas 4 / 180c. Line the 12 hole baking tin with paper cases.
For The Cupcake Bases
- Cream the butter and sugar in a large mixing bowl until light and fluffy using an electric hand mixer. Beat in the two eggs and then the mashed banana.
- Fold in the flour and cinnamon and then the broken walnuts and sultanas.
- Divide the batter between the paper cases (two thirds full) and bake the cakes on the middle shelf for 15-20 minutes until golden and springy to touch. (18 minutes is what works in my oven).
- Allow to cool completely on a wire rack.
For The Coconut Icing
- In another large bowl, spoon the coconut milk over the icing sugar a little at a time, beating it into a smooth paste. It should be like thick PVA glue (I know that's not appealing exactly - but you get the picture).
- Spoon the icing over the cooled cupcake bases and stud with a banana chip and walnut half before serving.
These look delicious, a great combination of flavours. Walnuts in cake is one of my most favourite flavours but teamed with banana – Fab! GG
this looks stunning as always Sarah. I love the coconut icing idea again. (I think you had something similar before and a great idea).
Stunning picture and delicious sounding recipe Sarah… i’m a huge fan of coconut so will def be giving this one a whirl. Someone told me the other day that coconut oil is good for making buttercream style icing for non-dairy folks, have you tried making it like that?
I haven’t but sounds well worth a bash!