Banana Sour Cream Cupcakes with Honey Cream Frosting

There is a cupcake cookbook out there that I believe is the best ever. It's called "Cupcakes: a fine selection of sweet treats" by Chriatabel Martin. This woman is a genious. Every type of cupcake that Kat or I have baked from this book has been AMAZING. They are so fluffy and light, and always have interesting and delicious flavors. The latest cupcake I made from this book was a Banana and Sour Cream cupcake with a Honey Cream frosting. Every step in this recipe was in line with keeping the cupcake light and fluffy; a lot of sifting, folding, whipping...airy and yummy!
Kat and I think that the reason all the cupcakes in this book come out so light and fluffy is that every cupcake recipe calls for self-rising flour and superfine sugar, and most of the recipes call for you to sift the flower.
I tried a lot of different decorating ideas for these cupcakes. I experimented with yellow spray paint, black food coloring, sliced strawberries, bannanas, and drops of honey. In the end, my favorite was dipping a toothpick in to the honey and making a tiny little swirl in the middle of the dollop of icing. Sweet and pretty!

My room is a disaster zone and I can't find my camera :/ so I had to take this picture with my camera phone.

The next cupcake recipe...Hawaiian macadamic cupcakes! nomnomnom!