ready to be eaten
tea and cake
I decided I would make a cake today. I came home from a lovely time away for the night with friends and I was in a good mood. Some of our bananas were brown and ripe, perfect for banana cake, and we also had leftover cream cheese that needed using, so voila! lemon icing it was! Haven’t done cream cheese icing for so long, so it was a nice change from the usual chocolate (which is also delicious!). Plus I had new muffin cases I had in the pantry, waiting to be used (yay!!) 🙂
Here’s how to make them…
BANANA CAKE MIX (a homemade recipe)
2 cups self-raising flour
3/4 cup butter
3/4 dark brown sugar
1/4 cup milk
1 tsp vanilla (I used paste, mmmm)
2 large bananas (or 3 small)
1 teaspoon of bicarbonate of soda
Preheat oven to 180C (not on fan bake if you can, they may rise lop-sided)
Cream the butter and sugar in a mixer on high speed until pale. Mash bananas in a small bowl, then add to butter mixture, along with eggs, beat until a combined (may look separated this is okay!)
Sift flour and baking soda together and add to the batter mixture, mixing with beaters until well combined and a smooth batter forms.
Fill cupcake cases approx. two-thirds full with batter, and bake for about 20-25 mins or until golden and springy to the touch.
Allow to cool and ice with chocolate or cream cheese icing.
Makes approx 20 cupcakes.
1 pkt cream cheese, slightly soft
50g butter, slightly soft
1 1/2 cups icing sugar
Lemon juice and zest, to taste (only need 1 lemon really for this, just for flavour)
In an electric mixer, beat butter and cream cheese until well combined. Add in lemon juice and icing sugar, grate the lemon zest using a plane or fine grate on your cheese grater.
Beat again until nice and thick and easy to spread.
You may want/need to add extra icing sugar/lemon to get it to your liking, but pretty simple really.
I used a piping bag to pipe my icing on, or you could easily spread it on with a knife. Extra zest on top would also look pretty.. I forgot haha, 🙂
Eat, share and enjoy,