Tropical Fruit Mini Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- For the cakes
- 2 eggs
- ¼ cup superfine caster sugar
- 3 very ripe Banana
- ⅞ cup plain Yogurt
- 1 tsp vanilla extract
- 16 ozs canned, crushed Pineapple (in natural juice)
- 3 cups self-rising flour (sifted)
- 2 tsps ground cinnamon
- ½ cup finely chopped Walnut
- For the topping
- 1 cup cream cheese
- ½ cup unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in 30 mini bun tins.
2.
Whisk together the eggs and sugar in a mixing bowl until light and creamy.
3.
Mash the bananas.
4.
Gently mix in the yoghurt, vanilla, bananas and pineapple with the juice.
5.
Sift in the flour and cinnamon and stir until just combined. Stir in the walnuts.
6.
Spoon into the paper cases and bake for about 20 minutes until a skewer inserted into the centre comes out clean. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
7.
For the topping: beat together the cream cheese and butter until fluffy.
8.
Sift in the icing sugar and stir in the vanilla. Beat until thick and smooth.
9.
Spread on top of the cakes.
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