Banana cupcakes with a choice of frostings.

OMG these are DIVINE. They are Banana Coconut cupcakes. I found bananas on special for $2 a kilo at my local market, so bought up big to make these! There was 3 dozen....36 cupcakes...but by the time I got to ice them, there was only 2 dozen...that's how yummy this recipe is!

CATHY'S BANANA COCONUT CUPCAKES

Mix all ingredients together in a large bowl:

2 eggs

125grams softened butter

1 cup castor sugar

1 ½ cups SR flour

½ cup desiccated coconut

½ cup coconut cream

1 tsp vanilla essence

1 cup mashed banana (3 ripe bananas)

All you do is chuck it all in a bowl and mix together! You can use a mixer on low speed, but you can also easily do it with a wooden spoon. Also, coconut milk is fine instead of cream.

I couldn't decide what kind of icing I wanted, so I did two types! Choc fudge icing (modified from the Crabapple Bakery Cupcake book) and Honey Cinnamon Cream Cheese icing( modified from Martha Stewart and the Hummingbird bakery books). This was SO yummy that I may or may not have squirted some straight into my mouth...after I iced the cakes that is!

HONEY CINNAMON CREAM CHEESE FROSTING

should ice 12 cupcakes easily.

2 1/3 cups icing sugar

1/2 packet cream cheese (room temp)

85g butter (room temp)

honey

cinnamon

Beat butter and cream cheese together for a few minutes, add icing sugar gradually, stopping to scrape down sides. Squirt some honey in while it's beating, and a good shake of cinnamon. Taste. Add more honey or cinnamon if you think it needs it (but don't overdo it!)

CHOC FUDGE FROSTING

4 cups icing sugar

3/4 cup cocoa

100g butter (room temp)

1 tablespoon vanilla extract

a bit less than 1/2 cup milk

Beat butter till it's pale, add vanilla (I'm guessing the amount, I never measure my vanilla, I just pour it in!). Alternate adding sifted icing sugar and cocoa mixture and milk.

These were piped with a big round tip, 2A I think? Squeeze to make dots and ease off the bag as you go towards the centre, making a teardrop shape.