Iced Banana and Raspberry Cupcakes

cook 30 mins
  • 125 g (4 oz) self-raising flour
  • 1 teaspoon baking powder
  • 25 g (1 oz) caster sugar
  • 1 ripe banana, mashed
  • 1 egg
  • 1 tablespoon honey
  • 50 g (2 oz) butter, melted
  • 50 g (2 oz) raspberries, lightly crushed
  • 50 g (2 oz) icing sugar
  • 1–2 teaspoons water
  • pink food colouring
  • sugar flowers, to decorate
  • Line a 12-hole bun tin with paper cake cases.
  • Sift the flour and baking powder into a bowl and stir in the caster sugar. Mix together the mashed banana, egg, honey and melted butter in a separate bowl, then add to the dry ingredients. Stir in the raspberries until mixed.
  • Spoon the mixture into the cake cases and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes until golden and just firm to the touch. Leave to cool slightly.
  • Mix the icing sugar with the measurement water to make a smooth icing. Add a drop of pink food colouring and stir to mix. Spoon on to the buns and decorate with sugar flowers.
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