Since elvis had nearly as many fans as LOLA’s, we named a cupcake after his favourite sandwich – fried peanut butter and bananas. Our dedication combines The Good, The Bad and The Yummy. LOLA’s HR guru, Nicky, is a huge Elvis fan, so this one is especially for her!
muffin pan lined with 12 muffin cases
Makes 12
Preheat the oven to 180˚C/350˚F/ Gas 4.
Sift together the flour, ground cinnamon, nutmeg, baking powder, bicarbonate of/baking soda and salt in a bowl.
Put the butter and sugars in a mixing bowl and beat with an electric hand mixer until pale and fluffy. Stop occasionally to scrape down the side of the bowl with a rubber spatula.
Using a small, sharp knife, slit the vanilla pod/bean down its length and scrape the seeds out into the mixing bowl. Add the eggs, one at a time, beating well after each addition.
Slowly add the sifted dry ingredients and beat on low speed until combined. Fold in the mashed banana and chopped peanuts.
Divide the mixture between the muffin cases. Bake in the preheated oven for 25–30 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are cooling down, make the peanut buttercream.
Put the butter in a bowl and beat with an electric hand mixer until very soft and smooth. Sift half the sugar into the bowl, beating until incorporated and the frosting is smooth.
Add the second half of the sugar, as well as the milk, and beat for 3–5 minutes until thick and creamy. Finally, fold in the peanut butter.
Spread the frosting over the cold cupcakes using a spatula. Decorate with chopped peanuts.