One for the king

When the blogsphere's resident Peanut Butter King asked for contributions to his latest exhibition, it was obviously time to turn to the other King, and his favourite Peanut Butter combination. Coincidently, I was also hosting the weekly family tea, so what better way to kill two birds than with one scrumptious cupcake recipe?



Right royal peanut butter and banana cupcakes

6 tbsp unsalted butter
4 tbsp creamy peanut butter
125g brown sugar
2 large eggs
1 tsp vanilla extract
3 ripe bananas (medium sized), mashed

195g cake flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

6 tbsp sour cream



Sift together the flour, baking powder and baking soda. Whisk in the salt and set aside. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Then beat in the eggs, one at a time. Stir in the vanilla and mashed bananas.

Now mix in the flour mixture alternately with the sour cream, until just incorporated. Pour the batter into cupcake liners. Bake in an oven preheated to 175C for about 15-20 minutes, or until the cupcakes are tested done.



Salty-sweet peanut butter frosting

8 tbsp butter
10 tbsp peanut butter
8 tbsp sifted icing sugar (or more depending on the consistency you're looking for)
Reese peanut butter pieces, nicked from the kiddo

Whisk all ingredients until smooth and fluffy. Spread or pipe over your cupcakes, and top with the Reese peanut butter pieces.



This peanut butter cake is an adaptation of my favourite banana cake recipe so there were no surprises here. However, I was especially pleased with the frosting. I only wish the photographs weren't such an afterthought.