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.

More Chips Butter Cheese Cupcakes

Original Recipe by Amy Beh

More Chips Butter Cheese Cupcakes

More Chips Butter Cheese Cupcakes

100g butter
80g cream cheese
150g castor sugar
½ tsp vanilla essence
½ tsp chocolate emulco
2 tbsp plain yoghurt
3 eggs
45g white chocolate chips
45g milk chocolate chips
20g almond nibs

Sift
180g self-raising flour
1/8 tsp salt

Preheat oven to 180°C, and line patty tins with paper cases.

Cream butter, cheese and sugar until light and fluffy. Add eggs, one at a time. Beat in vanilla essence, chocolate emulco and yoghurt. (If mixture curdles, add a little of the flour.)

Fold in sifted dry ingredients and white and milk chocolate chips until combined. Spoon batter into each paper case and fill to threequarters full. Sprinkle with almond nibs and extra chips on top.

Bake for about 25 minutes until well risen or until a skewer inserted in the centre comes out clean.