Kids Fairy Cakes with Toppings
- For the cupcakes
- 2 very ripe Banana
- 3 eggs
- 1 teaspoon vanilla extract
- ⅔ cup butter
- ⅔ cup sugar
- 1 cup all-purpose flour
- 1 teaspoon Baking powder
- For the buttercream
- ⅞ cup unsalted butter
- 3 ¼ cups powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons Dark chocolate (70% cocoa solids; melted)
- Food coloring (yellow, blue, green, pink)
Free from nuts.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole bun tin.
Mash the bananas. Beat the eggs with the vanilla, butter and sugar in a mixing bowl until light and fluffy. Beat in the banana.
Sift in the flour and baking powder and lightly mix, until just combined.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy. Stir in the vanilla.
Divide the mixture between 5 small bowls and stir the melted chocolate into 1 bowl and food colourings into the other bowls. Beat well until blended.
Spread the cakes with buttercream. Decorate as required.