Hello Lovelies. How’s your week been? I’ve had a few broken nights sleep this week. A few more than normal really. Our five year old still prefers Mum and Dad’s bed to her own and tends to be a bit of a wriggly worm. I secretly love snuggling up to my little darling, but sometimes I do wake up feeling more like a grizzly bear than a loving Mama bear.
I’m not much of a morning person. Actually, truth be told, I can barely crack a smile before ten and need approximately three cups of tea before it’s wise to speak to me. I don’t understand all of those cheerfully chirpy early risers (ie my hubby) who bounce out of bed singing! It takes sooooo long to gather my wits enough to face a new day. Not that I don’t enjoy my days. On the contrary, I love my crazy, enormous, jam packed kiddy filled life and wouldn’t change a thing…..I’m just best left alone until my tea kicks in. That’s not too much to ask is it?
Ironically, or perhaps because of my reluctance to hit the ground with my feet running each morning, my absolute hands down favourite meal of the day is breakfast. I take this meal very seriously. As we are fortunate enough to have our own chickens, and because I simply cannot live without eggs, I usually eat them each morning. Poached or lightly scrambled on organic sourdough toast with english spinach leaves and pesto sauce please. Oh, and tea. English Breakfast. No bags. Loose leaf only. In a pot. With a pretty tea cup. I have to eat all of my meals on one of my many vintage plates, just to make myself feel special, even if the kids complain that it has to be hand washed. It’s the little things really.
On the odd occasion when I’m looking for something different for breakfast, my next favourite would have to be organic pumpkin sourdough toast with natural dark roasted peanut butter, homegrown banana with a drizzle of honey and sprinkle of pepita seeds on top. YUMMMO. (Can you tell I think about food a lot?)
Which brings me to these cupcakes. You know I was going somewhere with this, right?
As I was sitting munching away on this delightful breakfast #2 option one day, I got to thinking how scrumptious this combo would be in a cupcake. Oh yes. Pumpkin is one of the BEST cake flavours, in my opinion. And peanut butter sends me weak at the knees. Add caramelised banana and chopped pepita seeds with a drizzle of honey on top and I’m a goner.
So began the recipe testing. The first three were too moist, as I steamed and mashed the pumpkin for the cupcake mix. I played with varying amounts of pumpkin, reduced the sour cream, omitted the sour cream….all fails.
Thankfully, by the fourth attempt, I realised that grating the raw pumpkin instead of mashing it made ALL the difference. Tossing in chopped pepita seeds also gave the cupcakes added texture and flavour. I cooked up some of our bananas in butter and brown sugar, popped them into the centre of the cooled cupcakes and swirled peanut buttercream on top with a messy sprinkling of nuts and seeds. Just to add some dramatic flair, I dry roasted thin slices of pumpkin, touched them up with edible gold paint and popped them on top with a dried banana chip. Heaven in a cupcake.
I hope you enjoy this recipe. It is made from the heart and I promise you will not be disappointed if you try it.
Pumpkin Cupcake with caramelised banana and peanut buttercream
A robust pumpkin cupcake with caramelised banana filling and delicious peanut butter frosting.
- 2 eggs, lightly beaten
- 1 cup canola or vegetable oil
- 1 tsp vanilla extract
- 1 cup sour cream
- 1/2 cup warm water
- 2 cups plain flour
- 1 tsp bicarb soda
- 1 tsp baking powder
- 1 1/2 cup castor sugar
- 1 tsp cinnamon
- 1 tsp mixed spice
- 1 cup grated pumpkin
- 1/4 cup pepita seeds, finely chopped
Preheat oven to 180C
Line two muffin trays with 18 cupcake liners
Using a hand whisk, beat together eggs, oil, sour cream, vanilla and water
In a separate bowl, also using a hand whisk, sift together flour, bicarb soda, baking powder, castor sugar and spices
Mix in grated pumpkin and pepita seeds
Pour wet mix into dry mix and whisk until well combined. Scoop mixture into prepared muffin trays.
Bake in a moderate oven for 18 minutes or until slightly brown and firm to touch. Cool on a wire rack.
When completely cool, cut a cone shape out of the top of each cupcake and place 1 teaspoon of caramelised banana into each cupcake. Slice top off cone and place back onto cupcake.
Frost cupcakes with peanut buttercream and drizzle honey on top.
In an electric mixing bowl on med/high speed, beat 125g butter, chopped, until light and creamy, about 2 minutes
Add 125g cream cheese and continue to beat on med high for another minute
Add 1/3 cup smooth peanut butter, mix until well combined
Turn mixer onto low and slowly add 2 cups icing mixture, a little at a time
When it gets thick, pour in pure cream, a few tablespoons at a time, until the desired consistency is reached. Frost cupcakes.
Slice 3 bananas into halves lengthways
In a small saucepan on med heat, melt together 1/2 cup butter, 1/2 cup brown sugar and 1 tsp cinnamon until sugar is dissolved
Add sliced bananas and cook until tender, about 1 -2 min per side
Remove bananas and chop into small pieces. Cool and set aside.