Banana and Blueberry Cupcakes

Of all things I enjoy doing, baking has to be high on the list. These Banana and Blueberry cupcakes are a delectable treat and very simple to make. Whether you prefer it with buttercream or without, they’re delicious either way. I’ve made them using my all-time, tried and tested sponge cake recipe, I use it every time and it’s never failed me!

If you’re planning to pipe the icing, allow the cupcakes to cool for approximately half an hour before you begin. I’ve used a piping bag and nozzle to ice the cakes.

[lt_recipe name=”Banana and Blueberry Cupcakes” servings=”Makes 12″ prep_time=”15M” cook_time=”14M” difficulty=”Easy” summary=”Whether it be a party, afternoon tea or just, these cupcakes are made with delicious fruits: banana, coconut and blueberries and vanilla spice. It’s perfect for entertaining kids or adults alike. ” print=”yes” image=”https://www.spicella.com/wp-content/uploads/2020/08/Banana-and-Blueberry-Cupcakes-recipe-3.jpg” ingredients=”1 (2.5oz) Small Banana (overly bruised and dark preferable);2oz Blueberries;4oz Unsalted butter;4oz Golden caster sugar;2 Large eggs;4oz Self-raising flour;1oz Desicated Coconut;;For the Buttercream:;6oz Unsalted butter;2 tsp Vanilla bean paste/Vanilla extract;6oz Icing sugar”]Wash the blueberries. Peel banana and in a small bowl mush it up with a fork, so that it’s almost thick, paste-like in consistency. Squash the blueberries but keep them partially whole.;In a mixing bowl add softened butter and whisk until the butter turns pale.;Add the sugar and whisk for 1 minute.;Now add the eggs into the mixture one by one, whisking the first egg into the batter before adding the second egg and finally whisking that in.;Sift the flour and whisk into the batter, eliminating any lumps.;Once you have a smooth batter, add the mushy banana, squashed blueberries, coconut and vanilla paste/extract and mix together.;Line a cupcake tray and spoon the batter into 12 cupcake liners, roughly taking 1 heaped tbs of batter per cupcake.;Cook the cupcakes in a preheated oven at 180 degree (fan assisted) for roughly 12-14 minutes.;Check the cupcakes are cooked by piercing with a knife to ensure there’s no under-cooked batter.;Put cupcakes on a cooling rack and leave to one side for approx half hour.;If you’re icing the cupcakes, make the icing by adding softened butter to a bowl and mix for a few minutes until it turns pale.;Add the icing sugar and vanilla paste and mix together.;Put the icing sugar into the piping bag and pipe the cupcakes once they are cool. [/lt_recipe]

Equipment required

• Large mixing bowl
• Hand whisk or Electric whisk (I’ve used a manual whisk)
• Cupcake baking tray
• Cooling rack
• Piping bag
• Nozzle for piping bag

Useful Tips for making Banana and Blueberry Cupcakes

• If you prefer to make a loaf instead of cupcakes, use a 2 litre loaf tin, line with parchment paper and adjust the cooking time to approximately 25-30 minutes.