Preheat oven to 200. Line a 12 cupcake pan with patty cases.
300 gms self raising flour
100 gms brown sugar
65 gm caster sugar
80 ml milk
125 gms butter- melted and cooled
1 tsp vanilla
1 cup mashed bananas (about two)
Sift flour and sugars into a bowl.
In another bowl mix milk, melted butter, eggs and vanilla, until well combined.
Add to flour mix and stir to combine.
Add mashed banana and combine.
Divide and spoon into lined cupcake pan.
Bake for around 25 mins, remove and cool on a wire rack.
PEANUT BUTTER FROSTING
200 gms smooth peanut butter
190 gms butter – softened
225 gms icing sugar – sifted
11/2 Tbl vanilla
Beat peanut butter and butter, until light and fluffy.
Add vanilla and mix, then gradually add icing sugar until no longer “grainy”.
To test this, place some mix between your fingers and rotate to see whether icing sugar has been fully incorporated.
If grainy, continue to beat, until frosting is smooth.
Cover and set aside.
2/3 cup choc melts
1/3 cup roasted, chopped peanuts
12 glacé cherries
4 spiral wafer biscuits – cut into 3
sprinkles to decorate.
Melt choc in microwave for 1 min, remove stir and add oil.
Mix well – this thins the choc mix and prevents from hardening too quickly.
Spoon a small amount of melted choc, to cover the top of each cupcake, spreading chocolate as close to edges as you can.
Sprinkle some of the chopped peanuts, around the edges of cupcakes.
Once choc has set, pipe frosting, over the top, using a large, closed star nozzle. Pipe as high as you like.
Place remaining choc into a zip lock bag, snip the corner, then drizzle over cupcake.
Place a glacé cherry in the center, a wafer, diagonally to the side and finish off with sprinkles.
Taken from an idea off the internet
Prepared, tried and tested by: Layne Ram