These Banana, Cherry & White Chocolate cupcakes are perfect for kids’ parties. They’re not smothered with frosting, so they’re less messy to eat than a traditional cupcake. Plus they don’t have too much sugar in them, relying on the bananas for sweetness instead.
This cupcake recipe is adapted from How to Be a Domestic Goddess by Nigella Lawson.
Makes 12 cupcakes
- 125 g unsalted butter
- 200 g sugar
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 60 ml sour cream or natural yoghurt
- 2 large eggs, beaten
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 300 g plain flour
- 40 g dried cherries, chopped (you could substitute dried cranberries or even raisins)
- 50 g white chocolate, chopped, or use chips or buttons
- Preheat the oven to 180°C. Line a muffin tin with paper or silicone cases.
- Melt the butter in a saucepan big enough to eventually hold all the batter. Off the heat, add the sugar, vanilla and mashed bananas.
- Stir in the sour cream or yoghurt and the eggs and beat to mix with a wooden spoon. Stir in the baking soda and baking powder, then add the flour, cherries and chocolate.
- Mix until everything is just blended (don’t overmix!), then divide the mixture between the 12 muffin cases.
- Cook for 20 minutes, until golden and springy on top and a tester comes out clean. Remove the cupcakes in their papers to a wire rack and leave till cool.
Have you tried these cupcakes? Let us know how you got on in the comments below.