200g butter, softened
250ml castor sugar
375ml self-raising flour
5ml baking powder
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.