Banana & Pomegranate cupcakes

What do you do with extra batter from a loaf or cake? Ehh make cupcakes obviously!! I’ve wanted to try this for a long time and finally did it today! Same recipe as below just use a cupcake tray!

Ingredients: 2 ripe bananas, 1 medium egg, 170g of brown sugar, 80ml of sunflower oil, 80ml of milk, 170g of plain flour, 1 teaspoon of bicarbonate of soda, 75g of pomegranate seeds.

This is the part I hate- removing the seeds! I always try to get the seeds that are already loose in Tesco. It saves so much time and energy.

Method: Preheat oven to 160˚, grease the tin or line it with parchment or a liner (oh use a brown bread tin), peel and mash the banana, whisk the egg and sugar together, blend the oil and milk then add banana, sift flour and bicarbonate of soda, fold in the seeds (keep some for decoration later), then bake for 70 minutes. Leave it Stand when done for 10 minutes on a wire rack. When it has cooled down I normally put it in the fridge whilst I make the topping.

Topping: 50g of icing sugar, 60g of unsalted butter, 150g of Philadelphia (I have used the Tesco brand and the lighter options in the past but from experience the normal Philadelphia works best here) 1/2 teaspoon of vanilla, Seeds to Decorate.

Whisk together the butter and icing sugar, add cream cheese 1 spoon at a time (using your best judgement- if you feel its too wet stop adding), next the vanilla.

Then refrigerate for 1 hour!








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