Banana & Pecan Cupcakes - Makes 24

225g Plain Flour
115g Caster sugar
115g Butter, softened
55g   Pecan nuts, roughly chopped
2      Eggs
2      Ripe Banana's
4tbsp  Soured Cream
1/4tsp Bicarbonate of soda
1/2tsp Vanilla extract

TOPPING
115g Butter, softened
115g Icing Sugar
25g   Pecan Nuts, finely chopped

1 - Preheat oven to 190C/375F/GM5. Line 2 x 12-hole bun tins with 24 paper cases.

2 - Sift together the flour, baking powder and bicarbonate of soda. Place the bananas in a separate bowl and mash with a fork.

3 - Place the butter, sugar and vanilla extract in a large bowl and beat together until light and fluffy, then gradually beat in the eggs. Stir in the mashed bananas and soured cream.

4 - Fold in the flour mixture and chopped nuts. Spoon the mixture into the 24 paper cases.

5 - Bake in the oven for 20 minutes, or until well risen and golden brown. Transfer to a wire rack and allow to cool completely.

6 - To make the topping, place the butter in a bowl and beat until fluffy. Sift in the icing sugar and mix together well. Spread the icing on top of each cupcake and sprinkle with the pecan nuts before serving.