Banana cupcakes with peanut butter frosting

Ingredients

makes 12

• 250g self-raising flour
• 80g light brown sugar
• 1 tsp bicarbonate of soda
• ½ tsp sea salt
• 1 tsp cinnamon
• 2-3 overripe bananas
• 120ml non-dairy milk
• 120ml vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 60g vegan butter
• 50g smooth salted peanut butter
• 120g icing sugar
• 1 tsp non-dairy milk

Directions

1. Preheat the oven to 180°C. Line a cupcake tray with 12 cupcake liners.
2. In a medium bowl, add the flour, sugar, baking soda, salt and cinnamon and mix together.
3. In a large bowl, mash the bananas. Add the milk, oil, vanilla extract and apple cider vinegar and mix. Add the dry ingredients and mix into a thick batter. Don’t over-mix.
4. Divide the batter evenly between 12 cupcake liners in a cupcake tray. Bake for 20 minutes or until a toothpick inserted into the centre of one of the cupcakes comes out clean. Transfer the cupcakes to a wire cooling rack to cool completely before decorating.
5. To make the frosting, add the butter and peanut butter to a medium bowl, and whip together with a mixer. Add the icing sugar and milk, then mix again, increasing the speed gradually, until the frosting is thick and smooth. Pipe onto the cupcakes.