These are so easy to make, thanks Nigella for the recipe. Perfect way to use up over ripe bananas!
125g unsalted butter
200g cater sugar
1 tsp vanilla extract
3 ripe bananas
60ml (4 tbls) sour cram
2 large eggs
1 tsp bicarbonate of soda
1/2 tsp baking powder
300g plain flour
40g dried cherries, chopped
50g white chocolate, chopped, or buttons
12-bun muffin tin with paper cases (although, I managed to get a good 18 out of the mixture)
1. Preheat the oven to 180 C/gas mark 4.
2. Melt the butter in a large saucepan, then, off the heat, add the sugar, vanilla and soft bananas, mashing them with a fork in the pan (or before they go in the pan). Stir in the sour cram and the eggs and, still using your fork or wooden spoon, beat to mix. Add the bicarb and the baking powder, and stir it in as well, finally stir in the flour, cherries and chocolate.
3. When the mixture’s just blended, divide between the 12 muffin cases and cook for 20 minutes or until golden and springy on top. Remove the cupcakes in their papers to a wire rack and leave to cool.