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Egg-Free Banana Passion Fruit Cupcakes
Egg-Free Banana Passion Fruit Cupcakes
Ingredients
For the Icing
- 350g icing sugar
- 50g softened butter
- 3 passion fruits
- 1 mashed banana
- 2 tsp vanilla extract
- 140g caster sugar
- 2 tsp baking powder
- 40g softened butter
- 120ml milk
- 120g plain flour
Method
- Put the dry ingredients into a mixing bowl – flour, sugar, baking powder and butter (treat butter as ‘dry’ for our purposes)
- Mix until you have an even sandy consistency
- Measure out the milk and vanilla in a jug and whisk well
- Drizzle into the flour whilst mixing, until you have a smooth batter/mixture
- Add the mashed banana and mix for a couple more seconds, then stop the mixer and clean down the blade
- Spoon evenly into 12 cupcake cases and bake at 170°C for 20 minutes until they bounce back to the touch
- Cool on a wire rack and in the meantime make the icing by mixing the icing sugar, butter and cream cheese together for several minutes until very light and fluffy
- Scoop out the seeds from two of the passion fruits and add to your icing
- Mix this through with a spoon until fairly even
- Avoid using the mixer for this stage as you’ll crush the passion fruit seeds
- Pipe the icing on top of the cakes using a reusable piping bag and large star nozzle and place a few seeds from the final passion fruit on top of each of the cakes, and serve
- All your egg-free friends will fall over themselves to munch your cakes!
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