25. Feb, 2017


I added pecans to my Mum's banana cake recipe, baked it as cup cakes and used a cream cheese frosting. Simply delicious!


For the cake batter - 125g butter, 3/4 cup castor sugar, 2 eggs, 1 tespoon vanilla essence, 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon bicarb, 11/2 bananas, 150-170ml milk, 100g chopped pecans.                                                                                                    For the topping - 125g cream cheese, 50g butter, 150g icing sugar, 1/2 teaspoon vanilla essence, a drop of almond essence.

Beat together the butter and sugar until well combined. Add the eggs and beat until light and fluffy. Add the sifted flour, baking powder and bicarb and stir well. Mash the bananas until smooth and add to the mixture together with the vanilla essence and milk. Then fold in the chopped pecans. Place into paper cups and bake at 180degrees celsius for 25-30 minutes. I get 17-18 cupcakes. Cool the cupcakes on a wire rack. Now make the frosting. Make sure the cream cheese and butter are at room temperature. Place the cream cheese in a bowl and beat well with an electric mixer. Add the butter and beat well again. Add the essences and the icing sugar and beat until smooth. If it's a cold day you might need less icing sugar and if it's hot you might need more icing sugar. The frosting should be soft and smooth and able to cover the cupcake without dripping. And because I believe cake is just a vehicle for frosting, I removed the paper cups and carefully cut the cupcake in half and iced the bottom half. Place the top half on and liberally ice the top. Sprinkle with your favourite sprinkles. I used dessicated coconut and chopped pecan nuts. Enjoy!