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Banana & macadamia

These cupcakes are tantalizingly exotic tasting, with their tropical fruit, rich nuts and warm spice. You can also use natural (plain) yogurt or sour cream instead of the buttermilk.

You will need…makes 12–15

 210g (71⁄2oz) plain (all-purpose) flour

 1 tsp bicarbonate of soda (baking soda)

 1⁄4 tsp salt

 1⁄2 tsp ground cinnamon

 1⁄8 tsp allspice

 125g (41⁄2oz) unsalted butter, softened

 300g (101⁄2oz) caster (superfine) sugar

 2 large eggs

 1⁄2 tsp (2.5ml) vanilla extract

 100ml (31⁄2fl oz) buttermilk

 1–2 overripe bananas, depending on size, mashed

 60g (21⁄4oz) macadamia nuts, chopped

1 Preheat the oven to 170°C/fan 140°C/325°F/Gas Mark 3. Line your muffin trays (pans) with muffin cases (liners) and set to one side.

2 Sift the flour, bicarbonate of soda, salt and spices together into a bowl.

3 Place the butter in the bowl of an electric stand mixer and cream for 1–2 minutes. Add the sugar and beat until the mixture is light and fluffy.

4 Add the eggs one at a time, beating for 1 minute after each addition, or until the mixture is light and fluffy. Add the vanilla extract and beat until combined.

5 Add a third of the flour mixture to the creamed mixture and mix on low speed until combined, then add half the buttermilk and banana and mix again. Repeat this process. Add the remaining third of the flour mixture and beat until well combined; don’t overbeat, as this will toughen the mixture. Add the nuts and beat again until evenly combined.

6 Spoon the mixture evenly into the cases. Bake for 20 minutes, or until a fine skewer inserted into the centre comes out clean. Cool on a wire rack.