Banana & Choc Chip Cupcakes with Peanut Butter & Jelly Frosting

I discovered peanut butter pretty late in my life. But it was love at first taste. For me, I prefer the crunchy variety more than the creamy ones. I mean, seriously, it’s peanuts! Nuts ARE supposed to be crunchy, no? The creamy ones just taste over-processed. This recipe uses crunchy peanut butter – unsweetened. The jelly part of the frosting involves mixing your favorite berry jam into half the buttercream.

The cupcake is the good ol’ trustworthy combination of banana and chocolate chips. This is almost like breakfast! Imagine banana bread with peanut butter and jelly … only more indulgent. Hahaha!

Breakfast for champions!

Breakfast for champions!

Ingredients:

For the cupcakes
Makes 12

1 1/2 cups of self raising flour
1 1/4 tsp of baking soda
1 tsp salt
1 cup caster sugar
1/4 cup olive oil
1 egg
1 cup mashed bananas
1/2 cup semi-sweet chocolate chips

For the frosting

Whites of 4 eggs
1 cup caster sugar
227g unsalted butter
1 tbsp unsweetened peanut butter
1 tsp salt
2 tbsp berry jam

Steps:

Heat oven to 160C and prepare a 12-muffin tray with cupcake liners. Sift flour, baking soda and salt into a large mixing bowl. Set aside. In a stand mixer, combine sugar, oil, eggs and mashed bananas. Pour the wet mix into the dry, then fold in the chocolate chips. Distribute batter into the cupcake liners and bake for 16 – 18 minutes.

Prepare Swiss meringue buttercream and then split the buttercream in half. With the half that’s still in the stand mixer, mix in the peanut butter and salt. With the half that’s in a bowl, mix in the berry jam.

Fill half side of a piping bag with the peanut butter buttercream and the other half with the berry buttercream. Then pipe over the cupcakes.

Best served with a glass of cold milk!

To order, click here.

Banana & Choc Chip Cupcakes with Peanut Butter & Jelly Frosting, $38 for 12 (self collection).

Banana & Choc Chip Cupcakes with Peanut Butter & Jelly Frosting, $38 for 12 (self collection).

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