Banana, Cherry and White-Chocolate Cupcakes

Ingredients

• 125g unsalted butter
• 200g caster sugar
• 1 teaspoon vanilla extract
• 3 ripe bananas
• 60ml (4 tablespoons) sour cream
• 2 large eggs
• 1 teaspoon bicarbonate of soda
• ½ teaspoon baking powder
• 300g plain flour
• 40g dried cherries, chopped
• 50g white chocolate, chopped (or white chocolate buttons)

Equipment: 12-bun muffin tin with paper cases

Method

1. Preheat the oven to 180°C .
2. Melt the butter in a saucepan. Remove from the heat.
3. Add the caster sugar, vanilla extract, and the ripe bananas to the pan. Mash the bananas well with a fork directly in the saucepan.
4. Stir in the sour cream and the eggs, beating everything together until combined (you can continue using the fork or switch to a wooden spoon).
5. Add the bicarbonate of soda, baking powder, and chopped white chocolate. Stir well.
6. Finally, add the plain flour and chopped dried cherries. Stir gently until just blended — do not overmix.
7. Divide the mixture evenly between the 12 paper cases in the muffin tin.
8. Bake for 20 minutes, or until the cupcakes are golden and springy to the touch.
9. Remove from the oven and leave to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

These one-pot cupcakes are incredibly easy and perfect for lunchboxes, picnics, or afternoon tea. The combination of banana, tart cherries, and sweet white chocolate is delicious!