Moist Sour Cream Banana Cupcakes with White Chocolate Icing

Sour Cream Banana Cupcakes

Ingredients (serves 8 )

• 125g butter, softened

• 3/4 cup caster sugar

• 1 teaspoon vanilla extract

• 2 eggs, at room temperature

• 3/4 cup sour cream

• 1 cup mashed banana (you will need 2 large, very ripe bananas)

• 2 1/4 cups self-raising flour

• 1/4 teaspoon bicarbonate of soda

• 2 teaspoons of cinammon

Icing

• 180g white chocolate, chopped

• 1/4 cup sour cream

Method

1. Preheat oven to 180°C.

2. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each. Using a metal spoon, gently fold in sour cream and bananas. Sift flour and bicarbonate of soda over batter and gently fold through.

3. Spoon batter into cupcake pans. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre of a cake comes out clean. Stand for 5 minutes before turning out onto a wire rack.

4. Make icing. Place chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Heat, stirring constantly with a metal spoon, for 3 minutes or until smooth. Remove from heat. Stand for 10 minutes or until slightly thickened. Pour icing over cake, allowing it to drizzle down sides. Serve warm.

Notes & tips

Sour cream banana cake (without the icing) can be made a day in advance. Store at room temperature in an airtight container. To warm, place un-iced cake on a microwave-safe plate lined with baking paper. Heat, uncovered, on MEDIUM-LOWDEFROST (30%) for 4 to 6 minutes or until warm to the touch. Ice while warm.

Source

Super Food Ideas - May 2005 , Page 86

Recipe by Dixie Elliott