Our weekend involved a long walk through the woods in the crisp, sunny autumn air and baking again, which was needless to say followed by mass consumption of the delicious results. This time it was the turn of cupcakes (my birthday gifts came in very handy here). I eventually decided on what seemed the healthiest option, as the recipe didn't actually require any sugar and guilt free cupcakes are always a winning plan. They turned out to be so good- Curt described them as tasting like a cross between banana bread and carrot cake- that I thought it would only be fair to share...
Honey, Banana & Pecan Cupcakes
Makes 32 (mini ones)
100 g (3 ½ oz) unsalted butter, chopped
350 g (12 oz/ 1 cup) honey, plus extra to drizzle
250 g (9 oz/ 2 cups) self-raising flour
1 teaspoon mixed spice
150 g (5 ½ oz/ 1 ½ cups) coarsely grated carrot
1 ripe banana, mashed
70 g (2 ½ oz/ ½ cup) chopped pecan nuts, plus extra to sprinkle
2 eggs, lightly beaten
Preheat the oven to 180°C (350° F/Gas 4). Line 32 mini muffin holes with paper cases.
Melt the butter and honey in a small saucepan, stirring until combined. Allow to cool.
Sift the flour and mixed spice into a large bowl. Add the carrot, banana, pecans, eggs and honey mixture, stirring until the mixture is just combined and smooth.
Divide the mixture evenly among the cases, and sprinkle the tops liberally with extra chopped pecans. Bake for 8 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.
Drizzle a little honey over the cakes before serving.
Recipe adapted from this book (which uses macadamia nuts instead of pecans, but I couldn't get hold of any, and pecans actually worked out brilliantly).