Sweet, salty, sticky and crunchy – these banana cupcakes with peanut butter frosting and topped with a slice of crispy bacon are a little piece of heaven – the ultimate treat!
- 6 slices streaky bacon
- 2 tbsps maple syrup
- 2 cup (300 g) self-raising flour
- ¾ cup (165 g) caster (superfine) sugar
- ¼ cup (60ml) milk
- 125 g butter, melted, cooled
- 2 eggs
- 1 tsp vanilla extract
- 1 cup (280 g) mashed banana
Peanut butter frosting
- 125 g cream cheese, softened
- 1/2 cup (140 g) smooth peanut butter
- 2½ cup (400 g) icing (confectioners’) sugar
- 2 tbsps milk
Place bacon on a wire rack set over an oven tray lined with foil. Brush with half the syrup. Bake about 20 mins, turning halfway through cooking and basting with remaining syrup until crisp. Set aside to cool. Break into halves.
Reduce oven to 170 C. Line a 12-hole (¹⁄³-cup/80 ml) muffin pan with paper cases.
Combine sifted flour and sugar in a large bowl; make a well in the centre. Add combined milk, butter, eggs and extract; stir to combine. Stir in banana. Drop ¼ cup of the mixture into paper cases.
Bake about 25 mins. Stand cupcakes in pan 5 mins before turning, top-side up, onto a wire rack to cool.
Make peanut butter frosting: Beat cream cheese and peanut butter in a small bowl with an electric mixer until light and fluffy. Gradually beat in sifted sugar and milk, in batches.
Fit a medium piping bag with a 2cm star nozzle. Pipe frosting over cakes; top with bacon.