Banana and vanilla cupcakes with passionfruit icing
white self-raising flour
1½ cup(s), (225g)
bicarbonate of soda
⅔ cup(s), (150g)
reduced fat oil spread
80 g, melted
1½ cup(s), ripe, mashed
2 medium, lightly whisked
1 cup(s), (160g)
3 tsp, pulp
- Preheat oven to 180°C or 160°C fan-forced. Line 18 holes of 2 (⅓-cup/80ml capacity) muffin tins with paper cases.
- Combine flour, bicarbonate of soda and brown sugar in a medium bowl. Combine spread, banana and eggs in a jug. Add banana mixture to flour mixture and stir to combine.
- Spoon mixture into prepared cases and bake for 12–15 minutes or until a skewer inserted in the centres comes out clean. Set cakes aside in tin for 5 minutes before turning out onto a wire rack to cool completely.
- Meanwhile, sift icing sugar into a small bowl. Stir in enough passionfruit pulp to make a smooth spreadable paste. Spoon over top of cooled cakes. Serve.