Like I said, I'm a firm believer in using cookie butter in how ever many desserts possible. This is one of the delicious possibilities. Cookie butter replaces plain old regular butter in this recipe, and gives a lovely cinnamon flavour to these cupcakes. Mixed with bananas, vanilla and whipped cream, they are a perfect fall treat. You can add more cinnamon on top, if you like, but be careful so it doesn't take over the flavour.
Ingredients
For the cupcakes
100 grams cookie butter
100 grams bananas (1 medium banana)
5 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
100 grams plain flour
1 teaspoon baking powder
½ teaspoon cinnamon
For the frosting
200 ml double cream
1 teaspoon cinnamon
½ teaspoon powdered vanilla
Preparation
Place the banana into a large bowl and mash it completely with a fork (or use a liquidizer, whichever is easier for you). Add the sugar, cookie butter, cinnamon, oil, vanilla, and the egg and blend the batter completely, using an electric mixer on high. Once the batter is smooth and there are no pieces of banana visible, sift in the flour and the baking powder, and mix them through using a spatula. Mix until only combined, if you overmix the batter, the cupcakes will be tough.
Divide the batter evenly between six standard muffin cups (lined with paper liners) and bake in a preheated oven, at 200˚C (400˚F) for about 15-18 minutes. Check them with a toothpick to make sure they are done. Let them cool completely before decorating them. To make the cinnamon frosting, pour the chilled double cream into a large bowl, add the cinnamon and vanilla and beat with an electric mixer on high until stiff peaks form. When the frosting is ready and the cupcakes are ready, frost them using a large decorating nozzle (Wilton 1G works well), dust with a dash of cinnamon and serve. Yields 6 standard cupcakes.
