I know how this must look.
My last post was me stating my commitment to losing weight. This post is a delicious, sugary, buttery cupcake recipe.
But despite how this looks, my diet is actually going well! I have lost 11cm off my shoulders and waist, and 9cm off my hips. I’m loving this flexible IIFYM way of dieting. I haven’t felt a single moment of FOMO. I’d post more healthy recipes, but my day-to-day food isn’t particularly exciting, and definitely not worth blogging (good enough for Instagram though ;-) )
These cupcakes, however, are definitely worth sharing, and they’re worth the calories.
Last weekend I was having baking withdrawals. It had been so long since I’d baked a cake. I had some very ripe bananas on hand, and I immediately decided I should bake banana and peanut butter cupcakes. With chocolate bits. With peanut butter frosting. WITH POPCORN! Sweet, salty, and so, so good.
I’m pleased to say that these turned out very well, and they’re so easy to make! I shared them with friends and family, and the everyone said they were delicious (Paul even called them exceptional – he who doesn’t like sweet and salty combinations).
Banana, Peanut Butter, Chocolate & Popcorn Cupcakes
Makes 18 cupcakes (adapted from 500 Cupcakes)
- 225g unsalted butter, softened
- 225g caster sugar
- 225g self-raising flour
- 4 free range eggs
- 225g mashed ripe bananas
- 100g Whittaker’s Peanut Butter Chocolate block, chopped
- 60g smooth peanut butter
- 50 unsalted butter, softened
- 2tsp vanilla extract
- 115g icing sugar mixture, sifted
- 2tbsp milk
- Salted popcorn (I used microwave popcorn)
Preheat the oven to 175C/350F. Place 18 paper baking cases in muffin tins*. Combine the butter, sugar, flour, and eggs in a large bowl, and beat with an electric mixer until smooth, about 2-3 minutes. Add the mashed banana and chocolate and stir until combined. Spoon the batter into the cases. Bake for 20 minutes, or until a skewer inserted into the centre of a cupcake comes out with crumbs clinging. Remove tins from the oven and cool for 5 minutes. Transfer to a wire rack to cool.
To make the icing, combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer, beat until light and fluffy, about 1-2 minutes. Add the icing sugar mixture along with the milk, and beat until well combined. Pipe or spoon (if you’re lousy at piping, like me) the icing on the cooled cupcakes. Top with salted popcorn just before serving (the popcorn will lose its crunch if added too far in advance).
*I baked some in freestanding cupcake cases, and some in regular cupcakes cases/muffin tin. I also baked them in two batches. The freestanding cases aren’t bad, but I prefer the standard cupcakes cases that require a muffin tin. They’re easier to peel off!
This chocolate is THE BEST (not a sponsored post)!