Higher Amines

Banana Cupcakes with Maple Syrup Icing (A)

Contains higher Amines


  • 200g caster sugar 
  • 2 tbs butter (or dairy free alternative e.g. Nuttelex
  • 1 egg (or egg replacer)
  • 3 medium BANANAS, mashed (not over ripe – amines increase)
  • 225g plain flour or spelt flour or Gluten Free plain flour
  • 1 tsp baking soda
  • 1 tsp baking powder 
  • 1 tsp Vanilla
  • 3 tbs milk (or dairy free alternative – soy or rice milk)
  • pinch of salt.

For Icing

  • 125g unsalted butter, slightly softened (or suitable dairy free alternative e.g. Nuttelex
  • 1  cups icing sugar, sifted 
  • 1 tbs milk  (or water or dairy free alternative – soy or rice milk)
  • 2 tbs maple syrup – must be pure, do not use imitation


1 Preheat oven to 180°c and line your muffin tray with large cupcake cases. 

2 In a large mixing bowl, sift flour, baking soda, baking powder and salt. 

3 In another mixing bowl, add butter or dairy free spread (V), sugar and vanilla – cream together using an electric mixer on medium to high until light, fluffy and pale yellow.

4 Add egg or egg replacer, mixing in well.

5 Add mashed bananas and whisk well. Add the flour mixture and the milk (or rice milk or soy milk for dairy free). Mix well. 

6 Divide the mixture into the cases. Bake in oven for 20 minutes, remove and allow to cool completely. 

Now for the icing.


In a mixing bowl, add butter or dairy free alternative (e.g. Nuttelex) and using an electric mixer beat on medium until pale (about a few minutes). 


Gradually add icing sugar and milk or df milk alternative ) – beat constantly until combined and fluffy. Add maple syrup. 

Ice cupcakes when cooled

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