These Cupcakes tase absolutly amazing and are very simple to make! Please excuse my shoddy icing, I'm sure someone with a little more icing experience could ice them beautifully, I just used the back of a spoon :P.
You will need.....
For the Cupcakes
125g unsalted butter at room temperature
250g golden caster sugar (I used normal caster sugar as I forgot to buy golden!)
2 large eggs
1tsp vanilla extract
250g plain flour sifted
2 tsp baking powder
4 ripe bananas mashed
For the icing
90g unsalted butter
135ml semi skimmed milk
330g light brown sugar
360g icing sugar sifted
1 tsp vanilla extract
Preheat the oven to 180°C/ gas mark 4. Line a 12 - hole muffin tray with muffin cases.
Cream the butter and sugar together with an electric mixer untill the mixture is pale and smooth. Scrape down the sides of the bowl.
Lightly beat and add one egg, and then the other, mixing briefly after each. Scrape down the sides of the bowl.
Add the vanilla extract ( I used more than 1tsp, I just did a small splash lol) and beat the mixture for a few seconds. Gradually add the flour and baking powder and beat again untill combined.
Mash up the 4 bananas with the back of a fork. Gradually add them to the mixture, untill well combined.
Divide the mixture into the cupcake cases evenly, untill each is 2/3 full. Bake for 20 minutes or until a skewer inserted into the middle comes out clean. Leave them to cool in the tray for about 10 mins then move them to a wire rack to cool completly.
One the cupcakes are cooling on the tray start preparing your icing. Put the milk, butter and sugar in a saucepan over a high heat. Stir constantly as you bring it to a boil, when its boiling stop stiring and leave it for 1 minute. After the minute of boiling take the saucepan off the heat and add half of the sieved icing sugar stiring well untill combined. Leave to cool a little ( a few minutes) then add the rest of the icing sugar stirring untill completly combined. Ice the cakes immediatly as the icing set quickly, keep stiring the icing so as not to let it set. ( the icing will keep up to a week in the fridge, just add a little milk when you go to reheat it in the microwave). If you wish to decorate the cupcakes futher, ( I sometimes use dried banana slices) do it immediatly as the icing sets in minutes.