Ingredients:
200g wholemeal flour
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
90g unsalted butter
150g sugar
65 g white Chocolate chips
2 large eggs, lightly beaten
3 medium ripe bananas, mashed
butter, for greasing
Icing: (optional)
200g cream cheese
1 tsp vanilla extract
80g Icing sugar, sifted
Preparation:
1.) Preheat the oven to 180C.
2.) Lightly grease a 12-hold muffin tin or line with paper cases.
3.) Combine the flour, bicarbonate of soda, baking powder and chocolate chips in a bowl.
4.) In a separate large bowl, beat the butter and sugar with a wooden spoon until combined well and there are no lumps.
5.) Add the flour to the mixture and blend well using a whisk. The consistency should be dry and a bit crumbly.
6.) Next, stir in the eggs and then fold in the mashed bananas.
7.) Spoon the mixture into the muffin tin, filling each paper case about two-thirds full.
8.) Bake for 20-25 minutes until well risen and golden brown on top.
9.) Cool in a tin for 5 minutes, then take out and cool completely on wire rack before icing.
10.) To make the icing, ensure the cream cheese is cold and put in a bowl. Beat in the vanilla extract until just blended. Gradually beat in the icing sugar until smooth. It’s best to use well-sifted icing sugar so you don’t get any lumps.
11.) Using a knife, spread on the cooled cupcakes.
