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These deliciously moreish treats should be enjoyed little and not very often.

Typical values per serving: Energy (kj) 1083 / Energy (kcal) 258 / Fat (g) 13 (Saturates (g) 7.8) / Carbohydrate (g) 36 / Total Sugars (g) 28 / Fibre (g) 0.7 / Protein (g) 2.4 / Salt (g) 0.34

Serves: 18-20 portions
For the cake:
100g margarine, softened at room temperature
140g soft light brown sugar
2 large eggs, at room temperature, lightly beaten
30mls semi skimmed milk
2 ripe bananas, well mashed
190g self-raising flour
20g Cadbury cocoa
For the icing:
95g butter, softened at room temperature
200g icing sugar
1 tbsp vanilla extract
1 tbsp milk
To decorate:
banana chips
4 x 30g packs of Cadbury Dairy Milk Buttons


1. 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. Add the eggs to the creamed mixture, beating well. Add the milk, beat again.
2. Fold the mashed bananas into the mixture. 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. Cool on a wire rack, removed from the tin.
3. 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.
4. 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.