Banana & Blueberry Cupcakes

28 February 2016

Hello again!

This week, I decided to blog about something a little bit different: baking. Baking is a real passion of mine, and it can be very therapeutic. For me, the idea of getting everything set up and measured, and the though of tidying up afterwards makes me slightly doubtful about doing it, but once I've actually set up and started, it's really fun. I think you definitely have to be in the right frame of mind to actually want to bake, though. Apart from that, it's great fun!

The cakes I am baking today are banana and blueberry cupcakes with chocolate icing. The icing and what you actually put in the cakes is completely up to you, but I'm just giving you a basic recipe that will give you satisfactory cupcakes and less tidying up to do later(!). These cakes rose perfectly well without baking powder, which I didn't have to hand, and I used self-raising flour as a substitute.

Makes 12

You will need:

6oz Self-Raising Flour
4oz sugar (I used brown sugar)
4oz butter
1 medium egg
50ml Milk


1 handful of blueberries
1 banana (I used a third)


Spreadable Chocolate Icing (optional)
Mini eggs (optional)

1. Preheat the oven to 180-200 degrees Celsius. Place 12 cupcake cases into a muffin or fairy cake tin.

2. Weigh out the butter and sugar, and mix them together, making sure the mixture is smooth.

3. Add one medium egg, and then the flour. Mix these ingredients together. After, pour in 50ml of milk.

4. Next, add any optional ingredients. I used around a third of a small banana, and a handful of small blueberries.

5. Mix everything together until smooth. 

6. Scoop the mix into your 12 cake cases, making sure each case has an equal amount.

7. Place the tin into the oven. Bake until the cakes are golden brown. 

8. When the cakes are ready, take them out. To ensure they are cooked in the middle, use a knife/fork/kebab skewer to pierce the top of the cakes all the way to the bottom. If it comes out clean, the cakes are fully-baked. If not, bake until the utensil comes out clean.

9. Once the cakes have cooled, spoon some chocolate icing on to each and spread out using a spoon or palette knife.

10. Finally, finish off the cakes with some mini eggs! These are completely optional, and you can use whatever you want, however I chose mini eggs as they're very season-appropriate, what with Easter just around the corner, and also because they add a pop of colour to the cupcakes. And there you have it! Delicious fruity cakes with rich, creamy chocolate icing. 

Comment down below if you made these and how they tasted - I'd love to know! When I tried these, I just fell in love with them.


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