1 cup self raising flour
1/2 cup brown sugar
3 medium bananas, mashed
2 tablesoons canola oil
1/4 cup milk
1/4 teaspoon vinegar
Have your oven pre-heated to 180C and line a 12 hole cupcake tray.
Heat the milk for about 15secs and add the vinegar and set aside, this will make butter milk.
Add all ingredients together and mix until well combined.
Fill the cup cake cases to 3/4 full and bake for 15/20 mins until skewer comes out clean.
Lemon butter cream icing (covers 12 cupcakes)
2 cups icing sugar
1-2 teaspoons lemon essence.
Whisk together until light and fluffy.