Banana muffins...or are they cupcakes?

I've always told people off for calling cupcakes muffins and muffins cupcakes. But with these tasty little cakes I've blurred the boundaries myself.

They are Texas sized muffins...but they have icing...so I am torn. I shall call them...

Banana Muffcakes.

Errr that sounds all kind of wrong.

So I will go with...

Banana Cuppins.

2 cups self raising flour, sifted

1/2 cup white sugar

1/2 cup milk

1 tsp vanilla extract

2 eggs, lightly whisked

60g unsalted butter, melted

2 bananas, mashed

Vanilla Buttercream

50g unsalted butter, softened

200g icing sugar

1 tsp vanilla extract

a couple of tablespoons boiling water

2 tablespoons choc chips, crushed (optional)

Preheat oven to 200 celsius/180 fan forced and prepare a 6 hole Texas muffin tray with papers.

Combine flour and sugar, then add remaining ingredients. Stir until just combined - over mixing will make your muffins tough and chewy.

Pop in the oven for 15-20 minutes or until cakes spring back when lightly touched.

When cakes have cooled, start preparing buttercream.

Using an electric mixer, beat butter, vanilla and icing sugar together, adding water as required until you have a smooth, spreadable consistency.

Spread on cakes and top with crushed chocolate chips.

And yes, that photo is just a way to show off my amazingly awesome chopping board set. How cute is that!

Until next week...enjoy!