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Teach your kids how to make cupcakes with this basic banana cake recipe. From mashing the bananas to spooning the cake mix, your kids are going to love making these tasty treats. This recipe makes 8 regular sized cupcakes and takes 20 mins to prepare and 20 mins to cook. The kids can decorate these cupcakes with whatever they fancy – this recipe uses caramel icing which is very simple to make.
Annabel Karmel says: ‘These little cakes can be eaten plain, or covered in my sweet and sticky caramel topping – they’ll be a flyaway success!’ Store your cakes in an airtight container and eat within 3 days.
For the cakes:
- 1 large banana
- 110g butter
- 110g caster sugar
- 2 eggs
- 3⁄4 tsp vanilla extract
- 110g self-raising flour
For the caramel icing:
- 85g cream cheese
- 40g unsalted butter
- 85g Dulche de Leche
- 40g icing sugar, plus extra for dusting
Recipes taken from My Favourite Recipes by Annabel Karmel (published by DK, £8.99)
Preheat the oven to 180°C/ 350°F/Gas 4. Line a muffin tin with 8 paper cases. Peel and mash the banana. Set it aside.
Beat the butter and sugar in a large bowl until pale and fluffy. In a separate bowl, whisk the eggs and vanilla. Add the eggs to the butter mixture, a little at a time, beating thoroughly.
Then add the banana to the butter mixture and stir it in, then sift the flour over the mixture and fold this in.
Fill the paper cases with the mixture. Bake for 20 minutes, or until risen and springy to the touch.
For the icing, beat together the cream cheese and butter. Then beat in the Dulche de Leche and icing sugar.
To make butterfly wings, slice off the tops of the cakes. Cut them in half, dust with icing sugar, and draw on the wings with writing icing. Pipe on the caramel icing and pop the wings on top of it.
And there you have your finished banana butterfly cakes.
Recipes taken from My Favourite Recipes by Annabel Karmel (published by DK, £8.99