Carrot and Banana Cupcakes

42

Ingredients

  • 3 soft, ripe bananas
  • 9oz demerara sugar
  • 4 medium sized eggs
  • 270ml sunflower oil
  • 425g plain flour
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp bicarbonate of soda
  • 1 tsp salt
  • 3 medium-sized carrots, Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated
  • 85g sultanas
  • For the cream cheese Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

  • 350g softened unsalted butter
  • 250g full fat cream cheese
  • 350g sieved Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 2 tsp lemon juice

Use imperial measurements

Method

How to make Carrot and Banana Cupcakes

Preheat the oven to 170°C.

In a large bowl, Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please mash the bananas and mix well with the sugar. Using a stand mixer or a wooden spoon, beat in the eggs one at a time until well incorporated.

Add the oil, flour, baking powder, bicarbonate of soda and the salt, and mix well until incorporated. Finally, add the carrots and the raisins.

Now spoon the mixture into your cake cases, up to two thirds full. Put into the oven and bake for ten to twelve minutes, until they spring back to the touch or a toothpick comes out clean.

Using an electric mixer (you can do by hand, but the mixer makes this Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing extra light) beat the butter and cream cheese together until thick and creamy. Gradually beat in the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar and then the lemon juice.

Now beat for about 3 minutes until all light and fluffy. Leave in a cool place to set for 20 minutes – but not the fridge. Put into a Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please piping bag and Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please pipe on top of the cupcakes. Decorate with the almond praline.

Note: The Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing mixture makes more than enough for these cupcakes. Lotte makes it in batches and freezes, and you could too - or halve these amounts.