Banana Raisin Walnut Cupcakes

Original Recipe by Amy Beh

Banana Raisin Walnut Cupcakes

180g butter
160g castor sugar
3 eggs
185g self-raising flour
¾ tsp baking powder
50ml milk
100g banana, coarsely chopped
50g walnuts, coarsely chopped
50g sultanas
20g chopped walnuts, extra

Combine and mix well
12g three-in-one instant coffee mix
2 tbsp warm water

Preheat oven to 180°C and line 12 patty tins with paper cases. Sift flour and baking powder into a bowl, and stir in walnuts and sultanas.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add coffee mixture and banana.

Fold in dry ingredients and gradually pour in the milk. Fill paper cases with the batter, up to three-quarters full. Sprinkle the top with extra chopped walnuts.

Bake for about 20-25 minutes or until well risen and browned.