Banana Cupcakes with Peanut Butter Frosting

• servings: 12 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

150 g Unsalted butter

75 g Caster sugar

75 g Soft light brown sugar

2 Large free range eggs

175 g Self-raising flour

2 Large bananas (peeled and well mashed)

175 g Unsalted butter

220 g Icing sugar

110 g Smooth peanut butter

Handful of salted peanuts to decorate

Directions

Beat the room temperature butter with the caster sugar and soft light brown sugar.

Beat in each egg, one at a time.

Fold in the flour and mashed bananas (do this by hand if you've been using a mixer).

Share between 12 paper muffin cases in a muffin tin.

Bake at 180C for about 19 minutes, or until very pale golden brown.

Whilst they are baking, beat the butter, with the icing sugar until well combined.

Beat in the peanut butter.

Add a teaspoon at a time of boiling water until the icing is a light, fluffy consistency.

When the cupcakes are totally cool, pipe the icing onto the cakes or swirl on with a knife.

Top with some salted peanuts.

Nutrition

• Calories: 441 kcal
• Total Fat: 26 g
• Saturated Fat: 14 g
• Cholesterol: 85 mg
• Sodium: 65 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 1 g
• Total Sugars: 33 g
• Protein: 5 g