Ingredients
Poached rhubarb
Banana maple cakes
Cream cheese icing
Method
1.Preheat oven to 180°C fanbake. Grease a 12-hole muffin tray very well (or use cupcake papers if desired).
2.In a pan over medium heat, cook the rhubarb in the honey and water for 5-7 minutes or until soft and the syrup has thickened slightly. Take off the heat and allow to cool.
3.In the bowl of an electric mixer, beat together melted butter and maple syrup. Beat in eggs, bananas and vanilla, followed by sultanas.
4.Sift together all dry ingredients in a bowl and gradually add these to the wet ingredients. Be careful not to over-mix.
5.Pour batter into the muffin holes to about three-quarters full. Bake for about 25 minutes or until golden and springy to the touch and a skewer inserted in the centre comes out clean.
6.Allow the cakes to cool for 10 minutes before turning out onto a cooling rack.
7.Meanwhile, make the icing. In the bowl of an electric mixer, beat the cream cheese until smooth, and gradually add the other ingredients until it all comes together.
8.Once cakes are completely cool, pipe a generous layer of icing on top. Top with poached rhubarb, some rhubarb syrup, and garnish with toasted coconut flakes and flowers, if desired.
