Peanut butter and banana cupcakes

Peanut butter and banana cupcakes

Martha Swift, founder of The Primrose Bakery, shares her recipe for these fabulous peanut butter cupcakes

PBbanana

  • Preheat the oven to 180°C. Line two 12-hole muffin tins with 15 cases. Put the flour and baking powder in a bowl and set aside.
  • In a separate bowl, cream the butter and sugar until pale and smooth. Add the eggs one at a time, mixing after each addition. Add the vanilla extract and beat again briefly.
  • Gradually add the flour mixture and beat until well combined. Do the same with the mashed bananas.
  • Spoon evenly into the cases, filling each case to about two-thirds full.
  • Bake for 25 minutes, or until an inserted skewer comes out clean.
  • Leave to cool in their tins for 10 minutes, then turn out onto wire racks to cool completely before icing.
  • For the icing, beat the butter, peanut butter, milk, vanilla extract and half the icing sugar in a bowl until smooth. This will take a few minutes with an electric hand mixer.
  • Gradually beat in the rest of the icing sugar to produce an icing with a smooth and creamy consistency.
  • Spread the icing over each cupcake and decorate as desired.
  • Makes 15

    What you need:

    For the banana sponge:

    • 250g plain flour
    • 2 tsp baking powder
    • 125g unsalted butter
    • 250g golden caster sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 4 very ripe bananas, mashed

    For the peanut butter icing:

    • 115g unsalted butter
    • 100g smooth peanut butter
    • 60ml semi-skimmed milk
    • 1 tsp vanilla extract
    • 500g icing sugar

    From Primrose Bakery Everyday by Martha Swift (£20, Square Peg). 

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