A robust pumpkin cupcake with caramelised banana filling and delicious peanut butter frosting.
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.
Enjoy! xx
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.