He’s nuts and she’s bananas, aka, Royal Wedding cupcakes

26 Apr

I’m a little bemused about the fuss about the Royal Wedding, but hey, hopefully Our Kate will give good dress. In the meantime, here’s a little improvved recipe for some yummy cupcakes to celebrate our five day weekend. Not a Union Jack in sight!


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I use these swank Nigella measuring cups when I bake (they were a wedding pressie, before you balk at the price!), but when measuring for baking a smallish sized mug will do the trick too. It’s all about proportions – you really don’t need scales…

Sooo sieve a cup of plain flour, a scant teaspoon of baking powder and a pinch of salt into a mixing bowl.

Meanwhile, melt half a pack of butter slowly in a non-stick pan, take off the heat and stir in half a cup of brown sugar.

Add to the flour mixture, and then stir in two mashed ripe bananas and a large beaten agg.

The consistency should be like Greek yoghurt, so add a splash of milk if it’s too dry, or some ground almonds if it’s too runny.

Divide into 12 cake cases and top with a few pecans.

Bake in a preheated oven at gas mark 5/ 190C/ 375F for 15 to 20 mins. They’re done when you can stick a fork or skewer in and it comes out clean.

If they last an afternoon it’ll be a miracle. The cakes, not the happy couple ;D. I wish them all the best, really.

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