For the cake:
· 100g butter, softened at room temperature
· 140g Fairtrade soft light brown sugar
· 2 large eggs, at room temperature, lightly beaten
· 30mls whole/semi skimmed milk
· 2 ripe Fairtrade bananas, well mashed
· 190g self-raising flour
· 25g Fairtrade cocoa
For the icing:
· 140g butter, softened at room temperature
· 280g Fairtrade icing sugar
· 1 tbsp Fairtrade vanilla extract
· 1 tbsp milk
· 12 banana chips
· 4 x 32g packs of Fairtrade chocolate buttons
• Line a 12 hole cake tin with cupcake cases and preheat the oven to gas 4/180C/fan 160C.
• Cream together the butter and sugar with a wooden spoon or with a mixer for about 4 – 6 minutes until really light and creamy looking.
• Add the eggs to the creamed mixture a dribble at a time, beating well after each addition. Add the milk, beat again.
• Fold the mashed bananas into the mixture using a large metal spoon. Then sieve the flour and cocoa over the top and fold in again with a metal spoon.
• When no traces of the flour or cocoa are visible, spoon into the cases equally and bake for 20 – 25 minutes in the centre of the oven until they’re well risen, a little cracked at the surface and a toothpick comes out of the centre of each cupcake clean. Cool on a wire rack, removed from the tin.
• To make the icing beat the butter with a wooden spoon or electric mixer for about 5 minutes until light and creamy, then add the icing sugar 1 tbsp at a time, beating well after each addition.
• Add the vanilla extract and milk, beat well for another 5 minutes to ensure the icing is really fluffy, then spoon onto the cupcakes once cooled. Use a knife to spread an even layer over the top of each cake.
• Press a banana chip into the centre of each cupcake then push 12 chocolate buttons into the buttercream in a circle pattern, to look like petals.
• These cupcakes keep in an airtight tin, at room temperature for 4 days.