Cupcakes for grownups!
- 150 g (5 ¼ oz / 1 cup) plain (all-purpose) flour
- ½ tsp bicarbonate of soda (baking soda)
- ¼ tsp baking powder
- 175 g (6 oz / about 2) mashed banana
- 3 tbsp buttermilk
- 30 ml (1 fl oz) dark rum
- 65 g (2 1/3 oz) unsalted butter, at room temperature
- 95 g (3 1/3 oz / ½ cup lightly packed) soft brown sugar
- 1 egg
Coconut and Rum Frosting
- 2 egg whites
- 110 g (3 ¾ oz / ½ cup) caster (superfine) sugar
- 3 tbsp glucose syrup
- 40 ml (1 ¼ fl oz) dark rum
- 1 tsp natural coconut extract
- 30 g (1 oz / ½ cup) shredded coconut, toasted (optional)
- Preheat oven to 180°C (350°F/Gas 4). Line 36 x 30 ml (1 fl oz / 1/8 cup) capacity mini-muffin holes with paper cases.
- Sift the flour, bicarbonate of soda and baking powder together into a bowl. Combine the banana, buttermilk and rum. Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 2-3 minutes. Add the egg and beat well. Add the banana mixture, in 3 batches, alternating with the flour mixture, scraping down the sides of the bowl as required.
- Transfer the batter to a large piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe into the cases, filling them three-quarters full. Bake for 10 minutes or until lightly golden and they spring back lightly to the touch. Cool in the tins for 1-2 minutes, then turn out onto wire racks to cool completely.
- To make the frosting, place the egg white, sugar, glucose and 2 tablespoons water in the top of a double boiler over medium heat and, using electric beaters, beat for 7 minutes or until glossy and stiff. Add the rum and coconut extract and beat for a further minute. Immediately frost the cupcakes and top with the shredded coconut.