End-product of a baking storm (of slightly over an hour) :))

This handsome cupcake has suffered from less-than-exemplary piping skills, but it’s packed with lovely decoration skills & sensational taste whootwhoot

INGREDIENTS (makes 4-5 medium cupcakes)


1 ‘A’ grade/medium egg

50g Devondale (or any full cream milk)

100g coarse white sugar

A pinch of salt

60g vegetable oil (sunflower, canola etc)

100g plain/all purpose flour – I used Bake King

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

1/2tsp cinnamon powder (you can grate it from the stick)

65g banana puree (mashed)

30 g medium, coarse walnuts



20g softened butter (unsalted)

80g Philadelphia cream cheese

20g icing sugar

20g brown sugar

1-1/2 tsp honey (lume de miel: pure bee squeeze honey) – depending on how sweet you want it

STEPS [batter]

  1. Mix the egg, milk, sugar, salt & oil into a medium-sized bowl
  2. Whisk till frothy
  3. Sift the flour, baking powder, bicarbonate soda and cinnamon in a small bowl
  4. Transfer dry ingredients into the medium bowl, but don’t overmix
  5. Add the banana & walnuts
  6. Whisk lightly
  7. Fill up to 3/4 in cupcake holder
  8. Line in baking tray, bake for 17-18 mins at 180deg
  9. Test with a skewer/toothpick and cool before frosting

STEPS [frosting]

Toss all the ingredients into a medium-sized bowl. Whisk at medium speed to ensure cream cheese sets in.

Pipe into a bag (but don’t cut the tip yet). Refrigerate for 15-20 mins. Pipe as you please.




The taste was really rich- And the cupcake was moist, too boot!

You could just eat it on its own (no, really).

And the frosting was an ingenious & impromptu recipe by naddyluvkats (ahem dats me again;) – but it turned out to complement the batter really well 🙂



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