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1
Add butter to a bowl and warm to room temperature.
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2
Let the egg and condensed milk also warm to room temperature.
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3
Sift the dry ingredients marked .
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4
Peel the banana, getting rid of any stringy bits, and make sure you have 120 g. Break the banana into smaller pieces and mash with a fork until pureed.
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5
Add lemon juice.
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6
Cream the butter with a whisk and add condensed milk, maple syrup and a well beaten egg a little at a time (and in that order), mixing after each addition.
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7
Preheat the oven to 180C.
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8
Add the banana puree to the mixture from Step 3.
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9
There are a lot of liquid ingredients compared to the butter, so it will probably separate a little, if that happens add 1/5 of the dry ingredients marked and stir quickly with a whisk.
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10
Sift the rest of the dry ingredients marked into the mixture and fold in with a rubber spatula.
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11
(This will completely prevent the mixture from separating, so you can breathe a sigh of relief!)
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12
Pour the batter into the muffin cups until each is roughly 80% full and decorate with toppings if you like.
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13
Once the oven is preheated, bake the muffins for 20-30 minutes.
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14
When the surface of the cupcakes is golden brown take them out and test with a skewer to see if they're done.
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15
If you insert the skewer into the cake and the batter is cooked through, they're done.
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16
Cool on a rack and you're done.
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17
[Bonus 1] The cupcakes in the main photo are topped with walnuts, hazelnuts and pistachio.
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18
They taste great without as well, so feel free to decorate how you like.
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19
[Bonus 2] If you brush rum or other liquor on top whilst the cupcakes are still hot, they'll impart a subtle, mature taste.
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20
[Bonus 3] These were made with chocolate chips.
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21
[Bonus 4] I wrapped the finished cupcakes with cling film and then stuck the sticker from the banana.
