What you’ll need
125g unsalted butter, softened
165g Sunshine caster sugar
1 teaspoon vanilla extract
230g The Healthy Baker Self-Raising Flour
2 tablespoon cocoa powder
For the icing
65g unsalted butter, softened
135g mashed banana
½ teaspoon lemon juice
½ teaspoon vanilla extract
500g icing sugar
12 banana chips
50g milk or dark chocolate melted
Pre-heat oven to 160 degrees Celsius, and line a 12 hole cupcake tray with cupcake cases.
In a medium bowl whisk together the flour and cocoa powder, then set aside.
In the bowl of an electric mixer, beat the butter, sugar and vanilla until light and fluffy.
Beat in the eggs one at a time, then add the flour and the milk and slowly mix until combined.
Evenly divide the mixture amongst the cupcake cases, the mixture should fill each case so they are about 3/4 full.
Bake for 20-25 minutes, or until the cakes spring back when touched lightly and a skewer comes out clean. Allow the cakes to cool on a wire rack.
Dip half a banana chip in the melted chocolate, and place on a sheet on baking paper to set. Make at least 12, one for each cupcake.
Once the cupcakes have cooled, make the icing by beating together the butter, banana, lemon and vanilla in the bowl of a stand mixer with the paddle attachment. Beat on medium until well combined, then gradually add the icing sugar. Continue beating the icing until it is smooth.
Spread a generous amount of icing over each cupcake, and top with one of the chocolate coated banana chips!