BANANA CUPPIES WITH NUTELLA FROSTING

So, cooking this morning (after the Black Forest Pancakes) saw me whip up these little puppies for tennis lunch tomorrow.

I’ve adapted the attached recipe, which is for muffins, into cupcakes.  Same thing, jus smaller.  You get about 20-22 cuppies out of it. 

I make the frosting with Nutella and put half a Ferrero Rocher on top.  AWESOME.

Prep: 20 minutes.  Cook: 20 minutes.  Makes: 10.

375g (2 1/2 cups) self-raising flour

1/2 teaspoons baking powder

200g (1 cup, firmly packed) dark brown sugar

2 eggs

400g mashed banana

2 teaspoons finely grated lemon rind

2 tablespoons fresh lemon juice

200ml canola oil

125ml (1/2 cup) milk

250 grams spreadable cream cheese

2 tablespoons smooth peanut butter

45g (1/4 cup) pure icing sugar

Dried banana chips, to decorate

Preheat oven to 180°C. Line ten 250ml (1-cup) capacity muffin pans with paper cases.

Sift the flour and baking powder into a large bowl.  Stir in the sugar.  Make a well in the centre.  Add the egg, banana, lemon rind, lemon juice, oil and milk. Stir until just combined.

Divide the mixture among the prepared pans.  Bake for 20 minutes or until golden.  Set aside in the pans for 10 minutes to cool slightly before transferring to a wire rack to cool completely.

Use an electric beater to beat the cream cheese, peanut butter and icing sugar in a bowl for 4 minutes or until pale and creamy.

Spread icing over muffins and top with banana chips.

NOTES:  

You'll need 3-4 bananas for this recipe.

To make choc-banana muffins, replace the peanut butter with chocolate-hazelnut spread.

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