This flavour combination takes me back to being in primary school when we used to make hot chocolate laced with banana and honey. It was always really good and I have remembered the taste of it since growing up. That’s why I decided to make something out of this delicious combination, so I thought who doesn’t like a cupcake? Finger food at its best! They turned out to be very tasty and brought me right back to my childhood. They go great with tea, coffee or just as a little extra treat to indulge in during lunchtime.
Ingredients Makes 12-14
- 165g stork baking spread (alternatively butter)
- 155g sugar
- 110g self raising flour
- 50 grams cocoa powder
- 3 eggs
- 4 drops vanilla essence
- 4 tbsp warm water
- 1 tbsp vegetable oil
Banana and Honey Butter Cream;
- 60g unsalted butter (soft)
- 220g icing sugar
- 1 banana
- 1 tbsp runny honey
- Preheat your oven to gas mark 6/200°C/400°F.
- Sift the flour, cocoa powder and sugar into a mixing bowl and mix together.
- Make a well in the mix and add the eggs and butter then slowly mix together.
- Using an electric whisk or mixer, whisk all the ingredients together for about 3 minutes.
- Add the oil, vanilla essence and warm water, then whisk for a further 3 minutes until smooth.
- Line your cupcake tin with cupcake cases and fill to about 3/4.
- Bake in the oven for 12-15 minutes until risen. Use a small knife or skewer to poke the cupcake, if it comes out clean then they are ready.
- Whilst the cupcakes are baking. Add the butter, sugar, honey and banana to a blender and blitz until it comes together. If it’s not thick enough then add a little more icing sugar to thicken it up.
- Let the cupcakes cool on a rack and then paste half a cm of butter cream on each one. (Not too thick as it’s the perfect balance of flavours)
- Tuck in!