Looking back, I have this to regret, that too often when I wanted a cupcake, I did not have one. - David Grayson

So I have been making some cupcakes recently. A lot of cupcakes. And all different kinds of cupcakes. 

And I'll confess my little bugbear - people who make muffins and call them cupcakes. They're not cupcakes, they're muffins!!!! Cupcakes are by their very nature cake, whereas muffins are supposed to be more bread-y, like a quick bread - even if they are sweet.

I was given for my birthday a book - 500 cupcakes, which only makes me more angry because at least a good third of the recipes are for muffins, making it more like "335 cupcakes and some muffins". That said, it's a lovely book and has some great recipes, but clearly I have some OCD issues with the title.

Blah!

Anyway, here is one favourite from the above book, written by Fergal Connolly.

BANANA & HONEY CUPCAKES

INGERDIENTS.-
450g mashed bananas
150g packed light brown sugar
90g honey
4 tablespoons margarine, melted
225g self-rising flour
1 tsp baking powder
Pinch of salt
150g roughly chopped walnuts

METHOD.-
Preheat the oven to 175 degrees C. Line pans with paper liners.
In a large bowl, combine the bananas, sugar, honey, and margarine. Beat with an electric mixer until well blended. Slowly add the flour, baking powder, and salt, and mix well.
Spoon the batter into the cups. Bake for 20 minutes.
Remove pans from the oven and cool for 5 minutes. Remove the cupcakes and cool on a rack. When completely cool, frost or sprinkle with powdered sugar. (I iced mine with honey buttercream icing)
Store in an airtight container for up to 2 days, or freeze for up to 3 months.