Makes 18

200g butter, softened

250ml castor sugar

375ml self-raising flour

5ml baking powder

4 eggs

15ml ground cinnamon

5ml mixed spice

225g ripe bananas mashed


2 egg whites

2ml cream of tartar

160ml castor sugar

Preheat oven to 180°C.

Place 18 cupcake paper cases in muffin tins.

In a large bowl, place butter, sugar and mix until creamy.

Add flour, baking powder, eggs, cinnamon and mixed spice and beat with a electric whisk till smooth – 2-3 minutes.

Blend in mashed bananas with a stainless steel spoon.

Spoon batter equally between cupcake cases and bake for 20-25 minutes until done. Remove from oven and cool for 5 minutes

MERINGUE: Heat oven to 230°C.

In a clean glass bowl, beat egg whites with whisk, sprinkling cream of tartar over whites until soft peaks form.

Add one-third of sugar and beat for 1 minute. Continue with rest of sugar, a little at a time, until meringue is firm (do not over-beat).

Pipe meringue on top of cupcakes into peaks. Bake for 5-7 minutes until golden and firm.