Banana, Honey and Cinnamon Cupcakes

  • Total Time

    45m
    • Prep Time

      25m
    • Bake Time

      20m
  • Makes

    12


These banana, honey and cinnamon cupcakes are simply divine. They are a combination of soft, moist banana bread sweetened with unrefined sugar and honey with a hint of warm spice from the cinnamon.

Method

  1. Preheat your oven to 160°C (140°C, gas mark 4) and line a cupcake tin with 12 cupcake cases.

  2. Cream together the butter and sugars until pale and fluffy then add the eggs one at a time beating after each one.

    • 125g Butter (unsalted) (softened )
    • 75g Unrefined golden caster sugar
    • 50g Unrefined light muscovado sugar
    • 2 Egg(s) (free range) (medium )
  3. In a bowl mash the bananas with the milk, vanilla extract and honey and add this to the butter sugar mixture, beating until just combined.

    • 3 Banana(s)
    • 50ml Milk
    • 1 tsp Vanilla extract
    • 1 tsp Billington's Light & Mild Honey
  4. Sieve in the flour and cinnamon and gently fold in until smooth.

    • 125g Self-raising white flour
    • 1 tsp Cinnamon
  5. Spoon the batter into the cupcake cases until they are 2/3 full, then place in the oven for about 20 minutes until a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool before transferring onto a wire rack to cool completely.

  6. To make the frosting, beat together the honey, butter and cinnamon until light, then slowly add the icing sugar beating until light and fluffy. Spoon into a piping bag and pipe onto the cooled cakes. Finish with a sprinkle of cinnamon if desired.

    • 2 tbsp Billington's Light & Mild Honey
    • 250g Butter (unsalted) (softened )
    • 1 tsp Cinnamon
    • 500g Unrefined golden caster sugar

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