Recipe 48 & 49 : Banana Nut Cupcakes with Nut Icing

My turn to cook for mothers group and a feeling of dread, but at the same time excitement wells up inside. Excitement as I can cook a new recipe and dread because its a new recipe and who knows if it is going to come out ok!
The result - if I hadn't needed to get my little boy up right when they were almost ready they would have turned out wonderful! In the end the cupcakes were a toasted brown and slightly dry... due to being in the oven just a bit too long.

Recipe 48: Banana Nut Cupcakes

3 Eggs
1 cup Butter, softened
1 cup Caster sugar
1/2 cup Milk
1 1/2 cups Self-raising flour, sifted
1 tsp smooth Peanut butter
1 Banana mashed

Method

1. Preheat the oven to 160c. Line a 12 cupcake pan with cupcake papers. In a bowl, lightly beat eggs, add butter and sugar, then mix until light and fluffy.
2. Add Milk, flour, peanut butter and banana and stir to combine. Beat with an electric mixer for 2 minutes, until light and creamy. Add the banana and stir through the mix.
3. Divide the mixture evenly between the cake papers. Bake for 18-20 minutes until risen and firm to touch. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool fully before icing.

Recipe 49: Nut Icing

1 cup Icing sugar1 cup Butter, room temperature
2 tbsp Crunchy unsalted peanut butter
1 tbsp Golden Syrup

Method

1. Combine half the icing sugar, butter and peanut butter and mix with a wooden spoon.
2. Add remaining Icing sugar, butter and peanut butter and beat with the spoon until light and fluffy.
3. Ice the cupcakes and then drizzle golden syrup onto the cupcakes.