I can’t be the only person who has a random packet of walnuts in my cupboard!
I have no idea where they’ve come from as they’re not something we usually eat but I’ve managed to use them up today in these delicious banana and walnut cupcakes which were mostly inspired by the two pathetic looking bananas that I spied in the fruit bowl looking like they were way past their best.
Homemade banana and walnut cupcakes
160g butter
160g sugar
180g flour
2 eggs
1 tablespoon milk
1 capful of vanilla essence
2 bananas, mashed
a handful of walnuts chopped (saving a few larger pieces for prettiness on top of the icing)
- Cream the butter and the sugar together.
- Beat in the eggs, milk and vanilla.
- Fold in the flour.
- Add the bananas and the walnuts.
- Spoon into large cupcakes cases and bake at around 180 c for between 15 and 20 minutes until they’re lovely and golden on top.
For the cream cheese frosting:
I usually play this by ear but basically you need to beat around 140g cream cheese with 50g butter and about 350g icing sugar. I use my electric hand whisk and pop a clean tea towel over the bowl to stop the icing sugar covering everything in a cloud of white dust! I add more and more icing sugar until the mixture is thick enough to pipe.
I’ve written here about what I think is the best way to ice cupcakes but to be honest with these you could just spread the icing on the top of each cake and top with a piece of chopped walnut.
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