Banana and Poppy Seed Cup Cakes

13 May

Banana and Poppy seed cup cakes

Yesterday was one of those tidy-out-the-baking-cupboard days. From time to time it becomes essential to have a good old tidy out, chuck out the items that are past their best or past their sell-by dates, rescue long-forgotten gizmos lurking a the back, and generally have a good old spring clean.  So it was that I discovered the following : 2 packs of poppy seeds, both open, both half-used; two packs of pistachio nuts, ditto; three open tubs of bicarbonate of soda – why?; two unopened tubs of Italian mixed peel – what was I planning?; three full bags of flaked almonds; countless little packs of this and that, nuts and fruits and decorations. Clearly the time had come for a) a sort out and b) a decision to do something with all the bits. So today I tackled the poppy seeds and came up with the following recipe, a kind of variation on the banana loaf theme, this time as cupcakes. Nice and quick and simple, an all-in-one recipe with minimal washing up, which results in a moist and tasty cupcake equally delicious iced or un-iced.

This quantity made 24 dainty little cakes. You could easily make about twelve larger ones, but I rather like them small. That way you can have two, and as they contain bananas, you can feel a teeny bit healthy and smug whilst you eat them.

Preheat the oven to 180 C and line a cupcake tin with 24 (or 12) paper cases

INGREDIENTS

2 large, ripe bananas, mashed
175 g butter at room temperature
175 g self raising flour
175 g soft brown sugar
2 eggs
1 teaspoon baking powder
2 tablespoons poppy seeds
1 teaspoon ground cinnamon

METHOD

  1. Place all the ingredients – yes all of them – in  a large bowl and beat well until smoothly combined. You can do this more quickly in a food processor if you wish, or just enjoy using some elbow grease and beat the daylights out of the mixture by hand 🙂
  2. Plop tablespoonfuls into each paper case. About 2/3 full should be fine as they will rise a little.
  3. Place in the oven and bake for twenty minutes before peeping.
  4. Mine were ready in twenty in minutes but if yours need a little longer kleep an eye on them. You want them lightly browned and springy to the touch.
  5. Leave to cool on a wire rack, and if you wish stop at this point and wolf them down with a cup of coffee.
ICING (OPTIONAL)
I topped mine with a little butter cream and a sprinkle of cinnamon but honestly they didn’t need icing. I just fancied indulging. As always.
So if you wish to here’s what you need:
150 g softened butter
300 g sifted icing sugar
a little ground cinnamon

Whizz the butter and icing sugar together in a processor or beat by hand, which is very satisfying.
Pipe a little onto each cake, or just swirl it on with a palette knife, then sprinkle on a little cinnamon.

Banana and Poppy Seed Cup Cakes

I’m going to dedicate these cupcakes to my lovely friend Zara who has recently been bitten by the baking bug 🙂

Advertisements

One Response to “Banana and Poppy Seed Cup Cakes”

  1. Zara Pryce May 14, 2012 at 4:14 pm #

    Thank you, Edyth! They do look gorgeous and I now have a six hole muffin tin, which should work, so I may have a go…:-)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: