Banana muffins with banana butter cream icing #bakingcontest. You can add raisins or other dried fruit if you like. This banana cupcakes recipe is a great way to use up ripe bananas. Many people love cream cheese frosting but I prefer the vanilla butter cream for this recipe.
Blend the bananas in a large mixing bowl with a hand mixer (or stand mixer). Mine were nice and banana-ey so nice and sweet, very moist but the topping, sorry but it was horrible! It was so runny it didnt even stay on the cakes, and I only used a third of the icing sugar and it was much, much too sweet. You can cook Banana muffins with banana butter cream icing #bakingcontest using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Banana muffins with banana butter cream icing #bakingcontest
- Prepare 3 of bananas.
- It’s 1 of carrot grated.
- You need 2 cups of whole meal flour.
- You need 1 cup of oat milk.
- It’s 2 tablespoons of rapeseed oil.
- It’s 3 tablespoons of dairy free butter.
- You need 8 tablespoons of icing sugar.
- You need 1 tablespoon of banana jam (you can miss this if you wish).
- Prepare 1 of heaped teaspoon of baking powder.
- Prepare of Sprinkles (dried raspberry, grated carrot, crushed dried banana).
I will definately make the muffins again, but will use my old recipe for cream cheese frosting. Cream together butter, banana, lemon juice and vanilla. Slowly beat in icing sugar, adding more if needed to make a nice fluffy, spreadable icing. How to ice a cake video Watch our How to ice a cake video and see how to ice cakes with ease.
Banana muffins with banana butter cream icing #bakingcontest step by step
- Preheat the oven to 200c. Combine the flour and baking powder in a bowl. In a separate bowl whisk the oil and oat milk together. Combine the two, mash in the bananas and grated carrot and whisk together. The mixture should be a think pancake batter consistency (you can use this for pancakes too!) so add a splash more oat milk if you need it..
- The bananas were sweet and I iced on this occasion but you can add a little sugar if you prefer a sweeter muffin. Carefully spoon the mixture into muffin cases and bake for around 15 minutes (longer if you use larger muffin cases) until they are golden and smell of toasted bananas..
- Prepare the butter cream by softening the butter with a fork and slowly adding the icing sugar. Add the banana jam a little at a time as you go along if you are using. Transfer the mixture to an icing bag if you prefer..
- When the muffins are cool, ice with the mixture and decorate with your sprinkles..
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about. Cream together the butter and salt in a large mixing bowl. Combine the mashed banana and vinegar in a separate small bowl. Add banana mixture to butter mixture alternately with the sifted confectioners' sugar.