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!
Servings 16 small cupcakes
Equipment
- 16 x Small Cardboard Cases or a 12 x capacity standard muffin tin.
Ingredients
The Banana Cupcakes - Ngā Kapukeke Maika
- 3 panana pīrau āhua nui (medium sized rotten bananas)
- 2 hēk itii (small eggs, size 6)
- 2 teaspoon (10 ml) wanira (vanilla)
- ½ C (100 g) huka hāura (brown sugar)
- ½ C (125 ml) noni ōriwa (olive oil or any neutral oil)
- ⅓ C (85 ml) kirīma kawa (sour cream or yogurt)
- ¼ teaspoon tote (salt, fine)
- 1 ¼ C (185 g) puehu parāoa whakatipu (self-raising flour)
- ½ teaspoon pēkana houra (baking soda)
- 150 - 200 g tiakarete karamea (caramel filled chocolate, optional)
Peanut Butter Buttercream - Pani Reka Pata Pīnati
- 1 quantity peanut butter buttercream
- 190 g pata kūteretere (softened butter)
- 1 C (165 g) puehu huka (icing sugar)
- 2 teaspoon (10 ml) wanira (vanilla)
- 1 C (265 g) pata pīnati māeneene (smooth peanut butter, room temperature)
Decorations - Ngā Whakarākei (All Optional)
- 50 g tiakarete kua rewaina (melted chocolate)
- ⅓ C (50 g) pīnati kua tapahia (chopped peanuts)
- 16 kotakota maika (banana chips)
- 8 wafers (spilt in half and cut in to two)
- 2 tablespoon pata pīnati māeneene (smooth peanut butter)
Instructions
The Banana Cupcakes - Ngā Kapukeke Maika
- Preheat the oven to 160 °C bake setting or 150 °C fan bake setting.
Prepare the Bananas:
- Peel the panana (bananas) and then add them to a medium bowl. Penupenua ngā panana kia māene (mash the bananas until smooth).
- Once they are mashed, the bananas should measure a rounded cup full.
Add the Eggs and Sugar:
- Add both of the hēki (eggs) and the wanira (vanilla) to the maika kua penupenua (mashed bananas). Whisk it all together with a fork 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). Kaurorihia anō (whisk it again).
Sift the Dry Ingredients:
- 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.
Add the Mixture in to Cupcake Cases:
- Divide the mixture into the cupcake cases or muffin tins, 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 to the centre of each cupcake.
Bake the Simple Banana Cupcakes:
- Bake for 25-30 minutes or until they spring back when pressed in the middle.
- You can eat them warm straight from the oven or follow my decoration process.
Prepare the Peanut Butter Buttercream:
- Make one quantity of my peanut butter buttercream or any buttercream from my archives that you want to use.
Decorate the Simple Banana Cupcakes:
- 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).
Store the Simple Banana Cupcakes:
- Store the decorated kapukeke (cupcakes) in a sealed container in a cool place. They will develop in flavour as it sits and in my opinion are even better a few days after they are baked. It will keep well for up 5 days.
- In the hotter months you can store them in the refrigerator but bring them to room temperature before eating.