Banana cupcakes

Banana cupcakes (makes 12 muffin size cakes)

Ingredients
125g (4.5 ounces) butter, softened
1/2 teaspoon (1/6 ounces) vanilla extract
150g (5.2 ounces) caster sugar
2 eggs
225g (8 ounces) Gluten free self-raising flour
2 large mashed ripe bananas

Cooking instructions

1. Preheat oven to 160-180 deg C (325-350 deg F).
2. Line muffin tray with paper cases.
3. Beat butter and sugar with an electric mixer until the mixture turns a pale colour.
4. Beat in eggs, flour and vanilla extract.
5. Stir in the mashed banana and mix thoroughly.
6. Divide mixture among cases.
7. Bake for 25-30 minutes.
8. Place cakes on a wire rack to cool.

To decorate (for 12 muffin sized cupcakes)

Ingredients
36 mini eggs
Chocolate butter frosting

Instructions

1. Using a small palette knife spread a thin layer of frosting on the center of the cakes.
2. Fill piping bag with the chocolate frosting and pipe in a large swirl around the top edge of the cakes.
3. Place 3 mini eggs in the center.

Have a sweet day!