I know, I know. Everyone else has done a red, white and blue recipe post. They’re everywhere. You can’t breathe for blueberry trifles, red velvet cakes and whipped cream. I have under promised and not delivered at all to the Jubilee theme. It’s not that I am opposed to such a celebration. It’s just that I’ve been busy moving house and going on holiday and being a bit over excited about the sun. All my money has gone on outdoor toys like this parachute (which I have to say provides hours of fun for everyone from 0 to ooh, about 105) rather than red, white and blue sprinkles.
Instead I have for you… banana and custard cupcakes. They’re thoroughly British in a memory-of-childhood-puddings kind of a way. Not blue or white or red though. You could introduce food colouring if you’re a staunch royalist.
Ingredients:
- 150g caster sugar
- 130g Stork margarine or butter if you prefer
- 2 large eggs at room temperature
- 160g mashed ripe bananas (about 2 medium sized ones)
- 185g cold packet custard
- 125g self raising flour
- 100g wholewheat plain flour
- 1/2 tsp bicarbonate of soda
– here I mean cold custard that’s been made from custard powder or ready bought – just not the fresh homemade stuff
Preheat the oven to Gas 4/180C and check the rack is in the middle of the oven. Line a 12 case cupcake tray with pretty cases of your choice. Then cream the sugar and margarine/butter together in a bowl until creamy and light looking. This took about 3 minutes with my super dooper Kenwood handheld mixer. Then add one egg and whizz up again. Then another and whizz again. Worry not if the mixture curdles as you’ll be adding flour in a moment anyway which will sort any curdling issues out.
Mix the mashed banana and custard together with a fork until you have a lumpy bananay-custardy mixture. Pop this on top of the marg-sugar-egg mixture. Then add on top the flours and bicarb. Then fold the lot together with a metal spoon. You can be reasonably heavy handed. You want the whole cake batter to be without traces of flour etc. So mix it properly. Then fill the cases almost to the top and bake for about 20 – 25 mins until the cakes look brown and smell wonderful and a skewer/toothpick comes out clean from the middle of the middle cake.
Cool out of the tin but still in the cases, on a wire rack. Very good on the lawn with glasses of cold milk and a brother to fight with.
P.S. Chocolate chips would be good in these, or sultanas maybe. What do you think?
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Holly Bell 
LOVING the fact that you havn’t copped out with a R,W & B theme, I for one got sick of all of that, however I did not get sick of these lovelys, totally scrummy and I figure the wholewheat flour and the banana makes them health food!
Totally health food without a doubt! xx
Could I use plain flour instead of the wholewheat flour Holly?
I am sure you could. Just less nutty in taste. x
Ohh, never thought of adding custard to the mix before! Am definitely going to try this next time I have a couple of bananas going free.
And maybe a jug of custard on the side too (can never have too much of the yellow stuff)
I am in total agreement. Custard rocks! X
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Hi,
I am in Australia could you tell me what you mean by 185g cold packet custard,,ie what would the substitute be for downunder
Tinned custard or custard made up using a packet. Xx
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tee hee you make me laugh- I love the fact you have bought a parachute from Tesco and have children that fight!! Definitely a normal mum, Cheers for making me smile :)
Oh yes. Sometimes they bite too.
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Oh wow, these sound delicious! These cupcakes have now been added to the afternoon tea menu for my Hen Do in 3 weeks time :)
Nice to have a recipe that isn’t red white or blue thank you Holly and glad to hear that the move is completend you can relax on holiday
Beverley xoxo
Ooh these sound yummy, may make them on my say off on Monday, must remember to buy bananas tomorrow to let them go ripe. Love your blogs, they have taken a lot of fear out of my baking attempts. I always used to fear the curdling, but you are right, its no biggy!
They sound yummy! I never knew cupcakes was a British term..always assumed it was American.
Sounds complete comfort cupcake!!
Deirdre @ http://thekitschcook.blogspot.com/
These sound delicious! However, if they are thoroughly British, shouldn’t they be called Fairy cakes?
Love your blog!
Nope as cupcakes is a British term. According to the food historian on GBBO. I thought it was American but apparently comes from when Brits started baking cakes in teacups! x