Chocolate and banana cupcakes

I realise there has been somewhat of a bias towards chocolate based bakes here so far. I blame personal cravings. But this is a classic at my house and one that's definitely worth sharing! The banana sponge stays so moist and full of flavour for days! And I can always kid myself that if it has fruit in it, it must be good for me! So a batch of these never lasts very long...

Banana cupcakes with chocolate frosting.....*Homer SImpson-like gargle*

You will need:

For the cupcakes

• 120g plain flour
• 140g caster sugar
• 1tbsp baking powder
• 1tsp ground ginger
• A pinch of salt
• 80g unsalted butter
• 120ml milk (for best results use whole milk)
• 2 egss
• 120g banana, peeled and mashed
• 12 hole cupcake or muffin tray lined with paper cases

For the icing

• 300g sifted icing sugar
• 100g unsalted butter
• 40g sifted cocoa powder
• 40ml milk

To make:

• Preheat the oven to 170°c (Gas mark 3)
• Put the flour, sugar, baking powder, cinnamon, ginger, salt and butter in an electric mixer using the paddle attachment (alternatively, use a handheld electric whisk) and beat the ingredients together on a slow speed. Continue until the mixture has a similar consistency to sand and everything has been combined.
• Slowly pour the milk into the created mixture. Continue beating well until everything has been blended well. 
• Add the eggs and again, beat well. Ensure you scrape any mixture from the sides of the bowl with a spatula and stir in.
• Stir in the mashed banana by hand.
• Spoon the mixture into the waiting cases. Try not to fill beyond about 2/3 capacity. If you have extra mixture, make extra cupcakes rather than over-filling!
• Bake in the oven for approx 20 minutes. Or until the sponge is lightly golden and a skewer comes out clean.
• Whilst the cupcakes are cooling on a wire rack, make the icing!
• Put the icing sugar, butter and cocoa powder together and use the mixer (or handheld whisk) on a medium speed.
• Turn down to slow speed to add the milk one spoonful at a time.
• Once the milk has been fully mixed, turn up to high speed and beat until the icing is fluffy. This can take up to 5 minutes, so be patient!
• Once done, top the cupcakes with the icing and decorate however you wish. I find simple grated chocolate works best.

This recipe is from The Hummingbird Bakery Cookbook. It is full of easy, professional looking and beautiful tasting recipes. Highly recommended!