Since Christmas I have been working my way through the recipes in the The Hummingbird Bakery Cookbook. There has been a banana lurking on the side of the fruit bowl getting browner and browner (and I only like bananas that are still green) so today decided to try the banana and chocolate cupcakes. When I read the recipe I noticed that the only chocolate element was the chocolate frosting, so I have adapted it a bit and made even more delicious:
Peanut butter, white chocolate and banana cupcakes.
In a bowl I mixed 120g plain flour, 140g caster sugar, 1 tbs baking powder, cinnamon (lots) and ginger with a pinch of salt. Then added 40g sunflower spread and 40g peanut butter and mixed up until it looked like sand. Then I poured in 120ml semi skimmed milk, 2 whisked eggs, vanilla extract and that banana (mashed up). Finally I added in 50g white chocolate chips. I spooned the mix into silicone baking cases (all pretty colours) and into the oven (170C) for 22 minutes.
They are cooling on the wire rack now and smell amazing!