Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 21/12/24. See terms.
Join now
Photo of Banana and vanilla cupcakes with passionfruit icing by WW

Banana and vanilla cupcakes with passionfruit icing

7
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
18
Difficulty
Moderate
Don’t let your old bananas go to waste when you could create these sweet cupcakes iced with passionfruit goodness.

Ingredients

White self-raising flour

1½ cup(s), (225g)

Bicarbonate of soda

½ tsp

Brown sugar

⅔ cup(s), (150g)

Reduced fat oil spread

80 g, melted

Banana(s)

1½ cup(s), ripe, mashed

Egg(s)

2 medium, lightly whisked

Icing sugar

1 cup(s), (160g)

Passionfruit(s)

3 tsp, pulp

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Line 18 holes of 2 (⅓-cup/80ml capacity) muffin tins with paper cases.
  2. Combine flour, bicarbonate of soda and brown sugar in a medium bowl. Combine spread, banana and eggs in a jug. Add banana mixture to flour mixture and stir to combine.
  3. Spoon mixture into prepared cases and bake for 12–15 minutes or until a skewer inserted in the centres comes out clean. Set cakes aside in tin for 5 minutes before turning out onto a wire rack to cool completely.
  4. Meanwhile, sift icing sugar into a small bowl. Stir in enough passionfruit pulp to make a smooth spreadable paste. Spoon over top of cooled cakes. Serve.

Notes

TIP: Store cakes in an airtight container for up to 3 days or freeze (without icing) for up to 1 month.NOTE: You will need 3 large over-ripe bananas for this recipe.

You might like

You might like