Prep Time:15 mins
Cook Time:15 mins
These delicious tropical cupcakes are an adaption of a North African recipe, full of scrummy fruit and flavour. The spicing and flavours are subtle so children vacuum these little delights up! I always do double the recipe to keep us in stock for a couple of days! I hope you enjoy them and that you play around with them to make them your own. I think that for adults you can up the spicing and add some chopped up pineapple into the mix too.
- 1 banana (mashed)
- 5 balls of stem ginger & syrup (or 5 Tbs of diced stem ginger & syrup)
- 1½ Tbs ground flaxseed
- ½ tsp ground cinnamon
- ½ C pineapple juice*
- 1 tsp cider vinegar
- 1 tsp vanilla extract
- ¼ C sugar (palm or caster)
- ¹⁄6 C oil
- grind of salt
- ¾ C self-raising flour**
- 1 tsp bicarbonate of soda (don't double this if you're doubling the recipe!)
Preheat the oven to 180ºC (fan) and line your cupcake tray with cases.
In a mixing bowl mash up the banana.
Liquidise the stem ginger & syrup until there are no bits of stem ginger. Pour into the bowl and combine with the banana, then stir in the flax, cinnamon, pineapple juice*, vinegar, vanilla, sugar, oil and salt.
Add the flour** and bicarb and then mix really well to create a smooth batter - I use my Kenwood chef and the K beater for this job.
Dollop the mix into the waiting cases so they are ¾ full & pop into the oven for 15 minutes.
When they come out of the oven leave them in their tray for 5 minutes before placing on a cooling rack.
I love these as they are - unadulterated. However some people - my partner included really likes them smothered with my vegan fluffy tropical icing. The recipe for the icing is here. You need to give the cupcakes a lot of time to cool down before you ice them.
*You can use fresh juice from juicing a pineapple, or juice from a carton or from a tin of pineapple. We sometimes cut up a few slices of pineapple into little chunks to go into the cake too for extra moistness and yum!
**At the time of writing this recipe Aars is having to eat gluten, so I used normal self-raising wheat flour. Be assured that the recipe also works well with Doves gluten-free self-raising flour too!