Banana Cupcakes

125g softened butter
3/4 cup firmly packed brown sugar
2 eggs
1 1/2 cups self-raising flour
1/2 teaspoon bicarbonate of soda
1 teaspoon mixed spice
1 cup mashed over-ripe banana (2-3 bananas)
1/2 cup sour cream
1/4 cup milk

1. Preheat oven to 180 degrees C.

2. Line cupcake pans with cupcake liners.

3. Beat butter and sugar in small bowl with electric mixer until light and fluffy.

4. Beat in eggs, one at a time.

5. Transfer mixture to a large bowl and stir in the sifted dry ingredients, banana, sour cream and milk, in two batches.

6. Spoon mixture into paper cases.

7. Bake 20-25 minutes.

8. Let banana cup cakes cool completely before frosting with cream cheese or glace chocolate frosting.