I made these delicious cupcakes for a friends birthday recently. Instead of using regular cupcake patties, I baked them in mini heart shaped tins to make them extra cute and fun!
What You Need:
255g (8oz) unsalted butter, softened
200g (7oz) caster sugar
115g (4oz) self-raising flour
115g (4oz) self-raising wholemeal flour
1 tsp baking powder
4 egs
3 tbsp ground almonds
1 tsp vanilla essence
2 tsp cinnamon
4 tbsp peanut butter chips
4 tbsp plain chocolate chips
250g (9oz) mashed bananas
For the icing:
200g (7oz) cream cheese, softened
175g (6oz) icing sugar, sieved
1 tbsp lemon juice
1 tsp vanilla essence
115g (4oz) mashed banana
Shaved chocolate / nuts to sprinkle on top
Preheat the oven to 350F (175C). Place 24 paper baking cases in muffin / cupcake tins (or directly into mini shaped tins as you desire).
Combine the butter, sugar, flours, baking powder, eggs, almonds, vanilla and cinnamon in a large bowl and beat with an electric whisk until smooth and pale, about 2 – 3 minutes. Stir in the peanut butter chips and mashed bananas. Spoon the batter into paper cases (or tins).
Bake for 20 minutes. Remove from oven and cool for 5 minutes. Remove the cupcakes and cool on a rack.
To make the icing, beat the cream cheese and icing sugar in a medium bowl with an electric whisk until smooth and light. Add the lemon juice, vanilla and mashed bananas. Beat until well combined. Spoon the icing over the cupcakes, finish with chocolate or nut shavings as desired.
If you have any questions, just leave a comment or send me an email :)




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