Ingredients:
Dry ingredients:
180g Plain Flour
1 teaspoon baking powder
½ teaspoon bicarbonate soda
½ teaspoon cinnamon
115g soft unsalted butter, melted slightly
80ml honey* (optional)
3 small/medium sized overripe bananas (the browner the better)
2 Little Freddie Strawberries, bananas and apples
2 eggs
1 teaspoon vanilla extract
For the icing and decoration:
55g Unsalted butter
340g Cream cheese
5 tbsps honey* (optional)
1 tsp Vanilla extract
1 squeeze of lemon juice
250g Rose Pearl strawberries
Roughly 100g desiccated coconut (small bowl full)
Small handful of sugar free chocolate chips
Explore the pouch
Method:
- Pre-heat oven to 180 degrees Celsius
- Line a muffin tin with 12 cupcake cases
- Sift together your dry ingredients in a medium sized bowl
- Add the butter, honey* (optional), banana, fruit pouches, eggs, and vanilla to another medium sized bowl and whisk together until smooth
- Add your wet ingredients to the dry and stir together gently with a spatula until just combined
- Next divide your batter into the cupcake cases by using an ice cream scoop to evenly measure the batter. They should be just over half full
- Bake in the oven for 20-22 minutes or until a cake tester inserted into the center comes out cleanly. Transfer cupcakes to a wire rack and cool fully before icing!
- To make your icing, cream the butter and cream cheese in a kitchen aid or with an electric whisk on medium-high speed until very smooth.
- Next add honey* (optional), vanilla extract, and lemon juice and beat on medium-high until light and fluffy
- Using a piping bag, pipe your icing onto each cupcake (doesn’t have to be neat!)
- Dip each cake into a bowl of desiccated coconut
- Decorate your easter bunnies!
- ENJOY! 🐰
*NHS does not recommend honey for children under 12m.
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