You will need


Preheat the oven at 200C / 180C fan/gas mark 6.

FOR THE CUPCAKES: Blitz the bananas with a blender until completely smooth then add in the vegetable oil, eggs and sugar. Blitz again until all blended, smooth, light and airy.

In a separate large bowl (or bowl of a stand mixer), sieve the flour, cacao or cocoa powder if you prefer, bicarbonate of soda, baking powder. Gradually add in the wet mixture until completely blended. Don't over mix and keep it as light as possible.

Put the mixture into cupcake / muffin cases (in a cupcake tray) making sure all are equal and have level tops. Put in the oven for 15-20 mins until risen and cooked through but do not over cook. If making smaller cupcakes you may want to check them after 10-12 minutes.

Allow the cupcakes to cool in the tray before moving to a wire rack.

FOR THE ICING: Beat the butter (room temperature) and sieved icing sugar together until light and pale. Add vanilla essence and any food colouring you may be using for decoration.

Melt the white chocolate chips in 30 second increments in the microwave until melted. Allow to cool slightly, making sure you don't leave it too long so that it starts to set, otherwise it will result in lumpy icing. Mix into the butter/icing sugar. If your icing is too runny then pop it into the fridge for a little while, until it stiffens as you need it to keep its form for piping. If it feels too thick then you can add a little milk.

Put the icing into a piping bag and pipe it in swirls on top of the cupcake (start on the outside edge and work your way towards the middle). Decorate with mini Easter eggs or bunnies, or small royal icing flowers.

These cupcakes are best fresh, but can be stored in an airtight container in the fridge until required. The banana keeps them really moist so you they will keep for several days. You can also freeze these cupcakes, but it is best to leave any decorations off and add them once defrosted.