Banana Fudge Cupcakes, Cream cheese icing. Just because.

The cupcake craze has well and truly hit town, cupcakes are almost passe, but I am only just getting on board. I thought that cupcakes were all dry with overly sweet bland icing. Oh, how wrong I was.

Luckily I have the Crabapple Bakery Cupcake Cookbook to get be back on the cupcake lovin’ straight and narrow.

Banana Fudge Cupcakes
Makes 12
adapted from the Crabapple Bakery Cupcake Cookbook

1 3/4 Cup plain flour
1t bicarb soda
1t ground cinnamon
1/2 t ground nutmeg
125g softened butter
1 1/4 cup castor sugar
2 eggs
1/2 cup yoghurt
1 cup mashed banana (or more, I used 1.5 cups)

For icing:
1/4 cup icing sugar
150g cream cheese,
1t vanilla essence.
Preheat oven to 170C and grease a large muffin tray.
Cream butter and sugar until light and fluffy and the sugar has almost dissolved. Add eggs one at a time and beat well after each. Add vanilla and combine.

In a separate bowl sift the dry ingredients.
Add a third of the flour to the creamed mixture and beat on low speed until combined. Add half the yoghurt and half the banana and beat until combined. Repeat. Fold in remaining flour gently, taking care not to overbeat.

Spoon into prepared pan and bake for 20 minutes or until cooked through. Remove from pan and cool on wire rack.

When cooled, ice with cream cheese icing. These cakes will keep well in the fridge for a few days.

For Icing:
Cream sugar and cream cheese until smooth. Add vanilla and beat for a further minute.