Banana Honey Cup Cakes (Sugar Free)

I created this sugar free cup cake recipe for a healthier alternative to the normal castor sugar laden product. Its still sweet from the bananas and honey though!

Print Recipe
Banana Honey Cup Cakes (Sugar Free)
Course Snack
Cuisine English
Prep Time 20 mins
Cook Time 15 mins
Servings
Cupcakes
Ingredients
Fruit Component
  • 4 each Banana Large, Over ripe prefereed
Wet Mix
Dry Mix
Toppings
Course Snack
Cuisine English
Prep Time 20 mins
Cook Time 15 mins
Servings
Cupcakes
Ingredients
Fruit Component
  • 4 each Banana Large, Over ripe prefereed
Wet Mix
Dry Mix
Toppings
Instructions
  1. Preheat your oven to 180deg C and peel your bananas. with a little olive oil at the bottom, roast of the bananas for about 15mins. Let it cool then mash them
  2. In a large mixing bowl (or your electric mixer), whisk up your eggs until fluffy, then add melted butter, vanilla and honey and mix it though.
  3. Add in your mashed bananas and mix. Then slowly, incorporate the flour, salt and baking powder/soda.
  4. Fold in the sultanas and if required, add the apple juice is your mix is too dry.
  5. Fill up cupcake tins abour 2/3 thirds full and bake off at 180deg C (fans off) for about 15mins or until done.
Recipe Notes

Chef Notes:

  • Eggs: Whisk them up until they are frothy, this will help with the rise of the cupcake.
  • Melted Butter: Melted not burnt. You want the butter just warmed through to its liquid state. Once it separates (whey and curd) - you've gone too far.
  • Flour: Use the lighter flours - not cake flour - I find that denser flours create a rock cake instead.
  • Mixer: You can do this by hand! It just take a little workout!
  • Apple Juice: Or milk - its just to hydrate the batter if its a little too dry. Dry batter = no rise when baking off.
  • Toppings: You can change it up, use roasted pecans, walnuts or even rehydrated apricots to give it its own unique twist.
  • Cupcake LinersI use the disposables ones to make my job easier, from oven to service!