A box of cupcake goodies as a sample platter for Mr J’s workmates and my sister’s best friend.

Not much to say about them except that I’m really really happy with the way they turned out. I think I’ve pretty much perfected the banana cupcakes with cream cheese frosting, and it is by far my most ordered cupcakes. I have a little technique with the bananas that gives the cupcakes that extra sweetness and “banana-ness” and I’ve received compliments about the espresso cupcakes.

I’m reposting the recipes here as per your request (see how much I love you dear foodies?).

Banana Cupcakes with Cream Cheese Frosting

Makes approximately 12 – 14 cupcakes

Recipe adapted from Exclusively Food’s Banana Cake

125g unsalted butter, softened

1 1/2 cups soft, brown sugar

2 very ripe bananas (medium size), mashed

1/2 tsp vanilla extract

2 eggs

1/3 cup buttermilk

1 1/2 cups self raising flour

1/2 tsp bicarbonate soda

Pinch of salt

1. Preheat oven to 160 deg C. Line your muffin tin with paper cases.
2. Mix together mashed bananas, butter, eggs, sugar, and vanilla extract.
3. Slowly add buttermilk.
4. In another bowl, sift flour, bicardbonate soda, and salt. Add this to the wet ingredients and mix to combine.
5. Divide batter evenly on to the prepared muffin tin. Bake for 20 minutes.
6. Cool on rack. Enjoy!

Cream Cheese Frosting

250g cream cheese, softened

80g butter

1 1/2 cups icing sugar, sifted

1. Beat cream cheese and butter until softened.
2. Add icing sugar and beat until well combined.

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Espresso Cupcakes with Espresso Buttercream

Recipe adapted from Best Recipe’s Easy Coffee Cake

125g butter

3 eggs

1 cup caster sugar

1 tsp vanilla essence

1 tbsp instant coffee powder dissolved in 1 tbsp hot water

3/4 cup plain flour

1/2 cup self raising flour

1/2 cup sour cream

1. Preheat oven to 160 deg C. Grease and line a cake tin with baking paper.
2. Beat the butter and sugar until creamy.
3. Add the eggs to the butter one at a time.
4. Mix the vanilla and the dissolved coffee, and then add this to the butter/eggs mixture.
5. Sift flours together, and add this alternatively with the sour cream to the coffee/butter mixture.
6. Pour batter on to prepared cake tin. Bake for 30-40 minutes. Test if the cake is cooked by inserting a skewer in the middle – if it comes out clean, then it is ready. If it comes out with some batter, add another 5 minutes to the baking time. Cool before frosting.

Coffee Buttercream

100g soft unsalted butter

1 1/2 cups icing sugar, sifted

1 tsp vanilla

1 tbsp milk

1 tsp instant coffee powder dissolved with 1 tbsp hot water

1. Beat butter until light and creamy. Add 1 cup of icing sugar, beat into butter, and then add the rest.
2. Add vanilla and milk. Beat until combined.
3. Add dissolved coffee to the butter. This will look curdled so put your beater/mixer on high and beat until well combined.
4. Frost cake using prepared buttercream. Enjoy!

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And with a little bit more batter left, I tried being playful and made little babycakes. Yes, I’m weird and bored like dut!