Banana Cupcakes - Kapukeke Maika

5 from 2 votes

Banana Cupcakes - Kapukeke Maika

A simple banana cupcake or muffin recipe that is easy to whip up. Keep them plain, top them with peanut butter buttercream or whatever takes your fancy!

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Prep Time 20

Cook Time 25

Servings small cupcakes

Ingredients

The Banana Cupcakes - Ngā Kapukeke Maika

3 panana pīrau āhua nui (medium sized rotten bananas)
2 hēki (eggs)
2 tsp wanira (vanilla)
½ C huka hāura (brown sugar)
½ C noni ōriwa (olive oil or any neutral oil)
⅓ C kirīma kawa (sour cream or yogurt)
¼ tsp tote (salt, fine)
1 ¼ C puehu parāoa whakatipu (self-raising flour)
¾ tsp pēkana houra (baking soda)
16 - 32 tiakarete karamea (caramel filled chocolate, optional)

Decorations - Ngā Whakarākei (all optional)

1 quantity peanut butter buttercream
50 g tiakarete kua rewaina (melted chocolate)
⅓ C pīnati kua tapahia (chopped peanuts)
16 kotakota maika (banana chips)
8 wafers (spilt in half and cut in to two)
2 tbsp pata pīnati māeneene (smooth peanut butter)

Instructions

The Banana Cupcakes - Ngā Kapukeke Maika

Pre-heat the oven to 150 degrees.
Peel and mash the maika (bananas) in a large bowl. Once they are mashed, the bananas should measure a rounded cup full.
Add both of the hēki (eggs) and the wanira (vanilla) to the maika kua penupenua (mashed bananas). Whisk it all together until smooth.
To the banana mix, add the huka hāura (brown sugar), noni ōriwa (olive oil), kirīmi kawa (sour cream or yogurt) and tote (salt). Whisk it again until smooth.
Into another large bowl, sift the puehu parāoa whakatipu (self-raising flour) and pēkana paura (baking soda).
Once sifted, pour all of the ranunga maika (banana mixture) into the dry ingredients. Using a spatula, gently fold it all together until everything is combined.
Divide the mixture into the cupcake cases, you should get 16 small ones or 12 medium sized ones.
As an option, place one or two pieces of tiakarete karamea (caramel chocolate) in the centre of each cupcake.
Bake for 25-30 minutes in a 150 degree oven until they spring back when pressed in the middle.
You can eat them warm straight from the oven or follow my decoration process.

Decorations - Ngā Whakarākei (all optional)

Once the cupcakes are cool, pipe or spread on the peanut butter buttercream.
Pipe or drizzle over tiakarete kua rewaina (melted chocolate), sprinkle with nati kua tapahia (chopped nuts), slide in a titipi maika (banana chip), a cut wafer and drizzle with pata pīnati (peanut butter)!