Banana & Pecan Cupcakes

I know bananas are still pretty expensive right now. But if you happen to have a couple of well ripened bananas lying around, why not put them to good use in this lovely recipe.


225g plain flour
1 ¼ teaspoons baking powder
¼ teaspoon bicarbonate of soda
2 bananas
115g butter, roughly chopped and softened
½ teaspoon vanilla extract
2 eggs
4 tablespoons sour cream
55g pecans, chopped

Lemon Icing

135g butter, roughly chopped and softened
2 ½ cups icing sugar
juice of ½ a lemon
25g pecans, finely chopped

Preheat oven to 190C.  Line a 12 1/3 cup capacity muffin tray with paper cases.

Sift flour, baking powder and bicarbonate of soda together into a mixing bowl, then set aside. Peel and roughly chop the bananas into a small bowl, mash with a fork and set aside.

Using an electric mixer, cream butter, sugar and vanilla extract until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in mashed banana and sour cream with a wooden spoon.

Using a wooden spoon, fold in the flour mixture and chopped pecans.  Spoon a heaped tablespoon of mixture into each of the prepared paper cases.

Bake cupcakes in the preheated oven for 20 minutes, or until well risen and golden brown.

Turn out onto a wire rack to cool

Lemon Icing:

Beat butter with an electric mixer until fluffy.  Sift icing sugar over the top and add lemon juice. Beat until combined.

Spread icing on top of each cupcake and sprinkle with finely chopped pecans before serving.

Peanut Butter & Choc Chip Cupcakes

1 ¼ cups plain flour
1 ½ teaspoons baking powder
¾ cup brown sugar, lightly packed
¾ cup milk
⅓ cup smooth peanut butter
1 egg, lightly whisked
2 tablespoons peanut oil
⅔ cup dark choc chips

½ cup smooth peanut butter
60 g butter, at room temperature
1 cup icing sugar, sifted
1 tablespoon milk

Preheat oven to 200C. Line a 12 hole 1/3 cup muffin pan with patty cases.

Sift flour and baking powder into a large bowl. Add brown sugar, milk, peanut butter, egg, and oil. Stir until just combined. Add chocolate chips and stir.

Fill prepared cases 2/3 full and bake 20 minutes, or until a skewer inserted comes out clean.

Remove from pan and allow to cool on a wire rack.

Meanwhile, make the frosting. Using an electric mixer, beat peanut butter and butter until smooth. Add icing sugar and milk. Spread icing liberally over cupcakes and serve.

Coconut Ice Cakes

Here are some itsy bitsy coconut cakes with a sweet coconut ice topping which are just right for serving at party or gathering.
The cakes can be made up to 2 days ahead. while the topping should be made and the cakes iced on the day of serving.  This recipe will make about 30 or so cakes.


80g butter, chopped and softened
⅔ cup caster sugar
2 tsp. vanilla essence
1 egg, lightly beaten
⅔ cup desiccated coconut
1 cup self raising flour, sifted
⅔ cup milk

Coconut Ice Topping

1 cup desiccated coconut
2 cups icing sugar mixture, sifted
1 tsp. butter, softened
food colouring

Preheat oven to 180C. Line a 12-hole, 2 tablespoon (40ml) capacity patty pan with paper cases.

Place butter, sugar and vanilla in a large bowl and beat with an electric mixer until light and fluffy.  Beat in the egg.

Add coconut, flour and milk. Using a wooden spoon, mix well to combine. Spoon level tablespoons of batter into paper cases.

Bake for 10 – 12 minutes or until a skewer inserted into a cake comes out clean. Stand cakes in pan for 1 minute.

Transfer to a wire rack to cool.

Coconut Ice Topping:

Combine coconut, icing sugar and butter in a bowl. Gradually stir in 1/4 cup hot water until mixture is a spreadable consistancy (you may need to add a little more water). Stir in a few drops of food colouring.

Spread topping over cakes. Stand at room temperature until set. Serve

Hummingbird Cupcakes

Hummingbird cake is rather delicious, but cupcakes are a little more fun and quicker to make, so I thought I’d have a go at making Hummingbird cupcakes.  The results were a delicious success.  I have since made these at @dragnflydreamz‘s request, and so they were my donation to his Movember fundraiser.  That the cupcakes were gone in 10 minutes, and resulted requests for the recipe, is a sure indication of a winner.  The recipe makes 24 – 30 cupcakes depending on how much you fill the patty cases.

Hummingbird Cupcakes


2 cups self raising flour
2 teaspoons ground cinnamon
½ teaspoon bicarbonate of soda
¾ cup desiccated coconut
¾ cup shredded coconut
1 ½ cups pecans, chopped
1 ⅓ cups brown sugar, lightly packed
1 cup vegetable oil
4 eggs, lightly beaten
4 medium bananas, mashed
440 g can crushed pineapple, drained


200 g cream cheese, softened
40 g butter, softened
1 lemon zest
3 cups icing sugar


Preheat oven to 180C. Line two 12 1/3 cup capacity muffin trays with paper cases.

Sift flour, cinnamon and bicarbonate of soda together into a large bowl. Stir in desiccated and shredded coconuts, pecans and sugar. Mix well.

In a medium bowl, whisk together oil and eggs. Blend into flour mixture, stirring until smooth. Add the banana and pineapple, stirring until well combined.

Divide mixture between patty cases.

Bake for 25 – 30 minutes or until a skewer inserted into the centre comes out clean and dry. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.


In a small bowl, beat together the cream cheese, butter and lemon zest until light and fluffy. Slowly add sifted icing sugar, beating until well combined. Spread icing over cupcakes to serve.

Rocky Road Cupcakes

Rocky road cupcakes.  A tiny bit delicate, a tiny bit fiddly, totally delicious!

Just a tip, you need to work very quickly to top the cupcakes with the rocky road once it’s made as it sets pretty quickly.

Makes about 24 cupcakes.

Rocky Road Cupcakes

200 g unsalted butter, roughly chopped, softened
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs
2 ½ cups self raising flour
½ cup milk
250 g marshmallows, quartered
½ cup pecans, roughly chopped
½ cup shredded coconut
375 g milk chocolate melts
125 g dark chocolate melts

Preheat oven to 180C. Line two 12 hole, 1/3 cup capacity muffin pans with paper cases.

Using an electric mixer, beat butter, vanilla and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating after each addition. Sift over half of the flour and stir in with a wooden spoon. Stir in half of the milk. Repeat with remaining flour and milk until combined.

Spoon 2 level tablespoons of mixture into each paper case. Bake for 15 – 17 minutes. Stand cakes in pan for 2 minutes. Transfer to a wire rack to cool.

Combine marshmallows, pecans and shredded coconut in a bowl. Set aside.
Place milk and dark chocolate in a microwave safe bowl bowl and melt, stirring often, until smooth. Add melted coconut to the marshmallow mixture. Mix to combine.

Working very quickly, spoon mixture onto cupcakes. Stand at room temperature and allow rocky road to set completely.

Lamington Cupcakes

Cupcakes.  Who doesn’t love cupcakes?
The original recipe stated it made 12 cupcakes, so I doubled it and somehow ended up 36 cupcakes.  Which turned out to be a handy thing as I took some to a friend’s birthday and gave the rest to my best friend as an apology for my drunken behavior.
I was almost halfway through decorating the cupcakes when the lovely @Lilylauren suggested I fill them with jam.  Warmed jam + piping bag ended up being pretty messy but certainly made them much yummier!
The recipe below should make up to 18 cupcakes

Lamington Cupcakes

250 g butter, at room temperature, chopped
1 cup caster sugar
3 eggs
1 teaspoon vanilla extract
1 ½ cups self raising flour
1 tablespoon cocoa powder

100 g dark chocolate, chopped
1 tablespoon butter
⅓ cup thickened cream
125 g butter, softened, chopped
½ cup icing sugar

200 g shredded coconut
3 tablespoons strawberry jam, warmed

Preheat oven to 160C. Line a 1/3 cup-capacity cupcake pan with patty cases.

In a medium bowl beat butter, sugar and vanilla extract together until light and fluffy with an electric mixer. Beat in eggs, one at a time, until well combined.

Alternately, mix flour and cocoa powder sifted together and milk, into the batter, stirring until combined.

Add heaped tablespoonsful of mixture to the prepared patty cases. Bake for 18 – 20 minutes until risen and firm to the touch. Allow to cool in the pan for 5 minutes, before transferring to a rack to cool completely.


Combine chocolate and tablespoon of butter in a small saucepan over a low heat. As mixture begins to melt, add cream slowly, stirring constantly, until mixture thickens. Remove from heat and allow to cool.

Add remaining butter to a small bowl and sift over icing sugar. Using an electric mixer beat until light and fluffy. Add cooled chocolate mixture to icing and beat until well combined.

Cut tops from cupcakes. Add warmed jam to a piping bag and pipe into cupcakes. Place tops over jam and spread thickly with chocolate icing. Place shredded coconut in a shallow dish and roll each cupcake in coconut to coat.