Sour Cream Banana Cupcakes

When I bake, my boyfriend always likes to eat some of the results but as the cupcakes I made earlier are for someone else I had to make him something as well! So he has been blessed with these lovely sour cream banana cupcakes. I didn’t have sour cream so used crème fraiche instead and they are fine! The recipe is from the same book I used for the white chocolate mud cakes called The Complete Book of Cupcakes, Cheesecakes and Cookies by The Australian Women’s Weekly. I made them a bit fancier by taking them out of their cases and filling them with icing and fresh banana.

For 12 standard sized muffins:

90 g butter, softened

110 g brown sugar

2 eggs

75 g plain flour

75 g self raising flour

½ tsp bicarbonate of soda

½ tsp mixed spice

2 mashed medium sized bananas

80 g sour cream

2 tbsp milk

Heat oven to 180^oC (350^oC or gas 4)

Beat butter, sugar and eggs together until light and fluffy (guess what? It curdled again!). Stir in the flours, bicarbonate of soda and mixed spice and once well mixed add in the bananas, sour cream and milk. Use a spatula to scrape down the sides of the bowl to get all the ingredients well mixed in. Divide the mix between 12 muffin cases and bake for about 20 minutes or until a cocktail stick comes out clean. Once the cupcakes are cooled, slice in half, spread with a little butter cream (my standard recipe is here) or fresh cream, layer on banana and put the top back on. And here are the very tasty results!

Lizzi :)