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Six of the best cupcake recipes

Celebrate cupcake week with these divinely delicious recipes, from decadent Mars Bar flavour to gluten-free Blueberry


Posted: 18 September 2013
by Catherine O'Dolan


Banana Fudge Cupcakes
 2 of 6 

Banana Fudge Cupcakes

Makes 12 cupcakes

INGREDIENTS

3 organic eggs

225g (8oz) caster sugar

1 tsp vanilla sugar

50g (13/4oz) unsalted butter

100ml (3fl oz) sour cream

2 tbsp cold coffee

210g (71/2oz) plain flour

2 tsp baking powder

4 tbsp good-quality cocoa powder

1 pinch of salt

100g (3oz) dark chocolate, coarsely chopped

2 bananas, sliced

1 tbsp ground cinnamon

Coloured sweets for decoration

FOR THE ICING

150ml ( 1/4 pint) whipping cream

2 tbsp honey

4 tbsp brown sugar

1 tsp ground ginger

15g (1/2oz) unsalted butter

200g (7oz) dark chocolate, finely chopped

METHOD

1. Preheat the oven to 180°C/350°F/Gas Mark 4.

2. Beat together the eggs, caster and vanilla sugars until pale and fluffy.

3. Melt the butter, pour in the sour cream and coffee and blend with the egg mixture.

4. Mix the flour, baking powder, cocoa and salt and fold into the mixture.

5. Melt the chocolate in a bowl over a pan of simmering water. Add to the mixture with the bananas and cinnamon.

6. Put paper cases in a muffin tin, pour in the mixture and bake for 15 minutes. Leave to cool.

7. For the icing, bring the cream, honey, sugar and ginger to the boil. Leave to cool a little, stir in the butter and the chocolate until melted.

8. Leave to cool before icing the cupcakes, then decorate with sweets.

From A Piece Of Cake by Leila Lindholm (New Holland, £19.99). 

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