Banana, Maple & Pecan Cupcakes

These perfect cupcakes will satisfy every taste Food Tubers! The moist sponge recipe is the perfect way to use up overripe bananas while the maple butter icing and pecan brittle makes a deliciously decadent treat. #JustOneMore!

Cupcake Jemma shows you how easy it is to produce exquisite cupcakes in the comfort of your own home.

This recipe is from Jemma's brand new book containing 50 original cupcake and baking recipes:

For the cupcake -
200g/7oz caster sugar
50g/2oz soft dark brown sugar
280g/10oz self raising flour
50g/2oz chopped pecans
3/4 tsp bicarbonate of soda
250g/9oz unsalted butter softened
4 large free range eggs
1 large or 2 small very ripe banana/s
2 tbsps whole milk

For the buttercream icing -
300g/10.5oz unsalted butter, softened
675g/24oz icing sugar
6 tbsps maple syrup

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Links from the video:
Triple-Layer Lemon Meringue Cake |
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For more nutrition info, click here:

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Published: 5 Jun 2014
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