Banana Bread Cupcakes and Passionfruit Icing

Ingredients

3/4 cup (165 g) brown sugar
2 free-range eggs
2 medium overripe bananas, mashed
2 cups (300 g) self-raising flour
1/2 cup (120 g) sour cream
Passionfruit pulp, to drizzle

Passionfruit icing:

500 g cream cheese, softened
100 g butter, softened
1 cup (160 g) icing sugar
2 Tbs passionfruit pulp

Method

Preheat oven to 180 C.

Line 15 holes of two 1/3 cup (80mL) muffin pans with paper cases. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the banana, flour and sour cream and stir to combine. Spoon among the lined pans.

Bake, swapping pans halfway through cooking, for 20-25 minutes or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.

To make the passionfruit icing, use an electric mixer to beat the cream cheese and butter in a medium bowl until smooth. Add the icing sugar and beat until well combined. Add the passionfruit pulp and beat to combine.

Place the icing in a piping bag fitted with a 1 cm plain nozzle. Pipe icing over each cupcake and drizzle with passionfruit pulp to serve.

Credits: Coles

Photo Credits: Coles