Yields14 ServingsPrep Time5 minsCook Time30 minsTotal Time35 mins

Bacon, Banana and Peanut Butter Cupcakes

Ingredients

 400 g Banana Bread Mix
 2 Bananas, mashed
 2 Eggs
 ¼ cup Olive Oil
  cup Milk
For the Frosting:
 320 g Butter
 1 ⅓ cups Icing Sugar
 ½ cup Smooth Peanut Butter

Method

1

Preheat your oven to 180°C (or 160°C for fan-forced) and prepare two medium muffin tins by lining them with paper cases.

2

Finely chop the streaky bacon, then heat a non-stick frying pan over medium heat. Add the bacon and cook for 2-3 minutes, or until it begins to turn golden. Once cooked, set it aside to cool.

3

In a large bowl, pour the contents of the banana bread mix and create a well in the center. Add the mashed bananas, half of the cooled bacon, eggs, oil, and milk. Mix everything together until well combined. Divide the batter evenly into the prepared paper cases in the muffin tins. Bake for 25-30 minutes, or until lightly golden. Allow the muffins to rest in the tins for 5 minutes before transferring them to a wire rack to cool completely.

4

To prepare the frosting, whip the butter in an electric mixer until it becomes light and creamy. Gradually add the icing sugar, beating thoroughly after each addition. Then, incorporate the peanut butter and continue beating until the mixture is light and fluffy.

5

Transfer the frosting into a piping bag fitted with a large star nozzle and pipe it onto the cooled cupcakes.

6

Finally, garnish each cupcake with the reserved pieces of bacon for an extra savoury touch.

Ingredients

 400 g Banana Bread Mix
 2 Bananas, mashed
 2 Eggs
 ¼ cup Olive Oil
  cup Milk
For the Frosting:
 320 g Butter
 1 ⅓ cups Icing Sugar
 ½ cup Smooth Peanut Butter

Directions

1

Preheat your oven to 180°C (or 160°C for fan-forced) and prepare two medium muffin tins by lining them with paper cases.

2

Finely chop the streaky bacon, then heat a non-stick frying pan over medium heat. Add the bacon and cook for 2-3 minutes, or until it begins to turn golden. Once cooked, set it aside to cool.

3

In a large bowl, pour the contents of the banana bread mix and create a well in the center. Add the mashed bananas, half of the cooled bacon, eggs, oil, and milk. Mix everything together until well combined. Divide the batter evenly into the prepared paper cases in the muffin tins. Bake for 25-30 minutes, or until lightly golden. Allow the muffins to rest in the tins for 5 minutes before transferring them to a wire rack to cool completely.

4

To prepare the frosting, whip the butter in an electric mixer until it becomes light and creamy. Gradually add the icing sugar, beating thoroughly after each addition. Then, incorporate the peanut butter and continue beating until the mixture is light and fluffy.

5

Transfer the frosting into a piping bag fitted with a large star nozzle and pipe it onto the cooled cupcakes.

6

Finally, garnish each cupcake with the reserved pieces of bacon for an extra savoury touch.

Bacon, Banana and Peanut Butter Cupcakes