Recipe from: X
2 cups self-raising flour
1/2 cup Chelsea Caster Sugar
1/2 tsp salt
1 cup milk
1 tsp vanilla essence
1 cup (2 or 3) mashed bananas
1 Tbsp softened butter (optional)
1 1/2 cups of Chelsea Chocolate Icing Sugar
Optional - Extra sliced bananas to decorate.
Turn the oven to 220°C. Stir the flour, Caster sugar and salt together with a fork.
Melt the butter, remove from the heat, add the milk, egg and vanilla and beat well with a fork.
Mash and measure the bananas. Stir them into the liquid mixture and mix well. Add to the dry mixture and fold everything together carefully until all the flour is dampened; stop before the mixture is smooth.
Line a cupcake tray with paper cupcake cases. Spoon mixture into the cases and bake for 12-15 minutes or until they spring back when pressed in the centre. Cool on a wire rack.
When cool, decorate with chocolate Icing and top with banana slices (optional).
Add butter to icing sugar. Add enough hot water to combine when mixed.
I do recommend these they are very easy and so good!
Have a good night!!