Beechworth Honey, Banana and Pistachio Sour Cream Cupcakes Recipe

There are philosophical certainties in this life; birth, death, taxes and….over ripe bananas. So long as your household buys bananas, there is one certainty; there will be, at some stage in your life, a couple of bananas that are more brown than yellow, sitting in a fruit bowl or basket.

Occasionally, they are thrown away, and sometimes you have the time and inspiration to make something of them. This is a first in, what I believe, will be a series of recipes featuring these sad, orphan fruits.

With love ❤ My special present when my girl got back from school camp. Looking forward to getting down to Beechworth myself to do the ‘honey experience’.

So what inspired me to use up said bananas last night? It was some very special little tubs of honey, all the way from Beechworth, but more importantly, bought with the change that young children carry with them when they are on school camp. My big-hearted girl, loves her Mum and was thinking of me when she visited the home of honey in Victoria, earlier this year. She brought home little tasting tubs of ‘bold’, ‘fruity’ and ‘delicate’ blends, which we have been happily eating slathered and dripping, on hot crumpets with butter 🙂 However, time ticked on, and the inevitable question came, “Aren’t you going to make something with my honey?”.

I have to admit, I wasn’t thinking about it, but as I am now known as the cake lady by most friends and family now, the question lingered, “Where to, cake lady?” I had to do something…4 generations of apiarists at Beechworth have built this business to become one of the most well known brands of Australian honey, as well as a major tourist attraction, I had to turn it into cake. No pressure, Mum…

Bananas and honey are a ‘no brainer’ combination, if I added a smidgen of crushed pistachios, suddenly the flavours should become a little more complex, the eating a little more textural; combine it all into a gorgeously, rich sour cream cake base and we get mellow undertones which make me go mmmmm 🙂 In my head, banana cake had to be made with ‘fruity’ honey, a white chocolate whipped cream to serve it with just had to be dribbled with ‘delicate” honey, and my hot lemon tea while I baked, had to be sweetened with my favourite, ‘bold’ honey :D.

Well, that was the flavours sorted, so, here we go guys;

Honey, banana,and pistachio sour cream cupcakes

150g butter

3/4 cup caster sugar

70g honey

2 xlarge eggs

2 mashed bananas

250g self raising flour

1/3 cup sour cream

Approx 1 tablespoon crushed pistachios (optional)

Cream butter, sugar, and honey until light and fluffy.

Beat in eggs one at a time, until just combined.

Mix in mashed bananas and pistachios

Beat in half sifted flour and half sour cream, until combined.

Beat in rest of sifted flour and sour cream, beat well.

Spoon into medium size patty pans until approx 3/4 full and bake for approx 20 minutes at 170 Celsius, or until cake springs back when pressed lightly in the centre.

Yep, hot out of the oven, the cake was light, moist, and had a good hit of banana. Unmistakable honey flavours and aromas came through with a hint of green, nuttiness which I was hoping for from the pistachio. Yum, yum, yum.

No more homely banana cakes.  Light and fluffy, gourmet style cuppie! :)
No more homely banana cakes. Light and fluffy, gourmet style cuppie! 🙂

Now, come the part which I really have to use a different part of my brain for, the presentation. If you follow my blog, you will know this is not my greatest strength! It’s honey, so honestly, we had to have bees, and honey dribbles, with a nod to the shape of an old fashioned bee hive didn’t we?

Whip up 300ml thickened cream until soft peaks form.

Melt approximately 1/2 cup of white chocolate and stir until smooth.

Add melted white chocolate to cream and whip until stiff peaks form.

Pipe with a round nozzle a round to cover cupcake, then 2 smaller rounds on top of first layer.

Drizzle gently with honey, sprinkle with crushed pistachios if desired.

Cut slices of banana and slather liberally in lemon juice. Use a little flower cutter to cut through the slices.

Top off with a banana flower and a little sugar bee ( I made these but you can buy icing bees, and the wires are cute but end up spinning your bee all over the place!)

Before: Brown bananas


Gorgeous!  I think they look pretty good :)  Cake lady, Blisses, again! xxx
Gorgeous! I think they look pretty good 🙂 Cake lady, Bliss-es, again! xxx
Tick of approval from my special little girl…that’s all I need 🙂


Chocolate and Strawberry Marbled Cupcakes Recipe

Cupcakes? What have cupcakes to do with Bliss? Didn’t I just say that Bliss was about grown up indulgence? I am not saying that cupcakes can’t be about grown up indulgence, coz I can think of quite a few ways to make them so! But…just because I aspire to lofty, indulgent, grown up flavours, the reality is, it doesn’t stop me from being a loving mum and aunty to my 6 lovely neices, 3 nephews, and to lots of friends, gorgeous, cupcake eating, kids!! As such, I get asked to make cupcakes 🙂

Since I had a chance to make them on the weekend and take some photos, thought I would share my favourite, all birthday encompassing, cupcake recipe.

This recipe makes about 3 dozen cupcakes.

Chocolate Cake mix

185g butter

2 tspn vanilla essence

1 3/4 cup castor sugar

3 eggs

2 cups self raising flour

2/3 cup cocoa

1 cup water

Combine, butter, essence, sugar, eggs, sifted flour and cocoa and water in large bowl, beat on low speed with electric mixer until ingredients are combined . Increase speed to medium, beat for about 3 minutes or until mixture is smooth and changed in colour.

Strawberry Cake mix

185 g butter

2 tspns strawberry essence

1 1/4 cup castor sugar

3 eggs

2 1/4 cup self raising flour

1 cup water

3 drops red food colour

Combine butter, essence, sugar, eggs, and sifted flour and water in large bowl, beat on low speed with electric mixer until ingredients are combined. Increase speed to medium, beat for 3 minutes or until mixture is smooth, and lighter in colour.

Place patty pans into tins. Spoon 1 tablespoon of chocolate mix on 1 side of pan then spoon 1 tablespoon of strawberry mix on the other side of patty pan. Use toothpick to swirl until 2 cake mixes look swirled together in a pretty marbled pattern.

Bake at 170Celsius for approximately 10-15 minutes or until a tooth pick inserted in the centre comes out clean. Cool completely.

Strawberry frosting

180g butter

4 1/2 cups icing mix

3 tspns strawberry essence

6 tablespoons of milk

5-6 drops of red food colouring

Beat butter and essence until butter is light and fluffy, gradually beat in icing mix and milk. Beat in food colouring gradually, until you reach desired shade of pink. Fill piping bag with frosting and pipe swirls on top of cupcakes. Sprinkle with 100’s and 1000’s. Happy Birthday!! XXX


  • To get a really, lovely rich chocolate flavour, use 100% Dutch processed cocoa.
  • To get a more gourmet strawberry flavour, invest in a good strawberry extract for flavouring chocolates. Use half the amount that I have recommended in the recipe.
  • You can use either choc or strawberry mix recipes on their own.
  • Both mixes can be halved or doubled depending on how many you need! Half the choc or strawberry mix is enough for approximately 12 cupcakes, which is usually enough for a few days when the kids just want a cupcake hit!
  • Always cool cupcakes thoroughly before frosting, or else your frosting WILL melt!
  • These cakes can be made up to a couple of days ahead, just make sure you keep them in an airtight container.