Banana Cupcakes

Add butter/margarine to a pot & put it on medium heat.

Thereafter, drop in the castor sugar. Mix & allow butter to melt, combining both ingredients.

Once the butter/margarine has melted & the castor sugar is well combined, switch off the heat & set aside.

Peel bananas & place them in a large mixing bowl.

Next, pour the melted butter & castor sugar mixture into the bowl of bananas.

Using a masher or a fork, mash up the bananas & combine with the butter mixture.

Crack in the egg & add in the vanilla essence.

Beat using a whisk or a fork.

Next, add in the flour & baking powder.

Fold well, using a wooden spoon until you get a batter.

Next, pour in the milk.

Mix until the batter is smooth.

Next, line a muffin tray with cupcake liners, this can be omitted but I feel it gives a good look to the cupcakes. I have also sprayed some spray & cook before placing the liners, as this holds them in place.

Now for the fun part, carefully spoon the batter into the cupcake liners, avoiding any spillage over the ends.

Place cupcakes into the preheated oven & allow to bake for 35 minutes.

They should be nice & golden when done.

Carefully remove the cupcakes from the muffin tray & place on a cooling rack.

Serve as is or take it a step further & sift over some confectionery sugar when cooled.

These Banana Cupcakes can be stored in a airtight container in a cool place for up to a week.

The inside should be fluffy & moist.