Lemon Cupcake

Serve 12 Cupcakes

Ingredients:

200g unsalted butter

180g confectioner sugar

4 eggs

180g cake flour

2 tbsp lemon juice

1 tsp lemon zest

Instructions:

1. In a clean bowl, combine butter and sugar and beat until pale yellow and puffy.
2. Add eggs, one at a time, and beat until well combined.
3. Sift in cake flour and mix well.  Then add lemon juice and zest and mix until well combined.
4. Preheat the oven to 170 degrees C. Fill cupcake liners with batter, and bake for 28 minutes or until golden brown.

Soft Chiffon Cupcake

 

Ingredients:

3 egg yolks

30g caster sugar

38g vegetable oil

55ml fresh milk

68g cake flour

10g cornstarch

3 egg whites

1/4 tsp lemon juice

60g caster sugar

Directions/Instructions:

1. Whisk together egg yolks, sugar, oil, and milk in a large bowl until thick and pale.
2. Sift cake flour and cornstarch into the mixture.  Whisk till just evenly mixed.  Set aside.
3. Whisk the egg whites until they are frosty. While still whisking, gradually add the castor sugar. Keep whisking until the egg whites reach a firm peak stage.  
4. Add egg whites to the yolk mixture in three batches, mixing until almost even after each batch. Scrape down thoroughly. Fold until just evenly combined.  
5. Fill the batter to 80-90% complete. Tap the mold against the worktop 3-4 times to eliminate air bubbles.
6. Bake for 40 minutes at 110 ° C. Then, increase the temperature to 160 ° C for 5-10 minutes until the cakes are golden brown and slightly springy.
7. Remove from oven, drop a few times to release hot air inside.  Transfer the cakes to the wire rack and let them cool.  Unmould and serve

Snickers Cupcake

Cupcake

1-3/4 cups AP flour

1 cup unsweetened cocoa powder

1-1/2 tsp baking soda

1/2 tsp salt

1 cup full-fat buttermilk

1/2 cup full-fat sour cream

2 tbsp brewed coffee

6oz butter

2/3 cup granulated sugar

2/3 cup brown sugar

2 large eggs

1 tbsp vanilla extract

Caramel-Peanut Filling

14oz soft caramels

1/3 cup heavy cream

1 tbsp butter

1/2 cup salted peanuts ~ coarsely chopped

Peanut-Marshmallow Frosting

8oz butter

12oz creamy peanut butter

1 tsp vanilla extract

1/4 cup cream

4 cups powdered sugar

70z marshmallow cream

Topping

1/2 cup chocolate fudge sauce

1/4 cup salted peanuts ~ chopped

Mini Snickers bars ~ cut halves

Directions/Instructions:

1. Cupcake: Preheat the oven to 180 degrees C.  Line 20 cupcake cavities with paper liners.
2. Sift the flour, cocoa powder, baking soda, and salt into a bowl. Whisk together the buttermilk, sour cream, and coffee in a separate large mixing cup.
3. In the bowl of a large stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, about 5-6 minutes on medium speed. Add the eggs one at a time, beating well after each addition, and then add the vanilla extract.
4. Add a quarter of the dry ingredients with the mixer running at low speed. When the liquid ingredients are mostly mixed in, add a third. Continue to alternate adding dry and liquid ingredients, ending with the dry ingredients. When the dry ingredients are almost all mixed in, and only a few streaks of flour remain, stop the mixer and finish mixing with a spatula. Scrape down the bottom and sides of the bowl.
5. Scoop the batter into the lined cupcake pans. Bake in the oven for 22-25 minutes, then cool completely.
6. Filling: Combine the caramels, cream, and butter in a microwave-safe bowl. Microwave in 30-second increments, stirring well after every 30 seconds. Stir until a smooth, fluid mixture forms. Add the chopped peanuts and stir to mix.
7. Frosting:  Combine the butter and peanut butter in the bowl of a large stand mixer fitted with a whisk attachment and beat on medium-high speed until light and fluffy.  Add the vanilla, cream, and powdered sugar; mix at low speed until the sugar is moistened.  Raise the speed to medium and continue to beat until the mixture lightens and becomes fluffy and smooth.  Add the marshmallow cream and stir it using a rubber spatula, scraping the bottom and side of the bowl well.  Spoon it into a pastry bag with a large star tip once the frosting is well mixed.
8. Assembly:  Use a sharp paring knife to cut a cone-shaped hole out of the top of the cupcakes.  Scoop the caramel-peanut filling into the hole, coming almost to the top.  Cut the bottom off the cupcake cone and replace the top of the cupcake on top of the caramel.
9. Once the cupcakes are filled, pipe the frosting in a big decorative swirl. Add a drizzle of fudge sauce or chocolate ganache, a sprinkling of chopped peanuts, and half a mini Snickers bar. Store the Snickers cupcakes in an airtight container at room temperature, and enjoy them for 3-4 days.

Caramel Cornflake Cupcake

 Sauce

250g caster/granulated sugar

125ml water

250ml double cream

1/2 tsp vanilla extract

Chocolate cake

2 eggs

125ml coffee

125ml buttermilk

110g vegetable oil/sunflower oil

140g AP flour

185g caster sugar

35g cocoa powder

1/2 tsp Bicarbonate soda

1/4 tsp salt

35g chocolate chips ~ dust with flour

Buttercream

200g soft unsalted butter ~ soft

290g icing sugar ~ sift

1/4 tsp salt

Approx half of the cooled caramel sauce

Caramel Cornflake

225g caster sugar

150g double cream

75g cold butter

1/2 tsp salt

1/2 tsp vanilla

90g cornflakes

Directions/Instructions:

1. Preheat oven to 160 degrees C and prepare a cupcake pan with cupcake liners.
2. In a large bowl, beat the eggs lightly with a whisk. Then, add the coffee and buttermilk and combine.
3. Sift the dry ingredients into the egg mixture and whisk together into a smooth batter.
4. Pour the batter into the cupcake liner, filling it 3/4. Bake the cupcakes for 20-25 minutes. Allow them to cool completely.
5. Wash the butter at medium-high speed using the paddle attachment for 3-4 mins, occasionally scraping down the bowl.  Beat the butter until it looks lighter in color.
6. Add the sifted powdered sugar slowly and whip to combine. Then, slowly add half of the cooled caramel sauce.
7. Pipe the caramel buttercream on a cooled cupcake and place a piece of caramel cornflake on top.

Fluffy Angel Food Cupcakes

Ingredients:

3/4 cup (155g) sugar ~ divided

4 tbsp (32g) cake flour

4 tbsp (32g) All-purpose flour

1/8 tsp salt

3/4 cup egg whites ~ room temperature (5-6 large egg whites)

1 tbsp warm water

3/4 tsp cream of tartar

3/4 tsp vanilla extract

Whipped Cream Frosting

1-1/2 cup heavy whipping cream ~ cold

3/4 cup (86g) powdered sugar

1-1/2 tsp strawberry extract

Strawberry fruit

Directions/Instructions:

1. Preheat oven to 160 deg C (325 deg F) and prepare a cupcake pan with cupcake liners.
2. Combine half to the sugar (6 tbsp/78g), flour, and salt and sift them together through a fine-mesh sieve 5 times.  Set aside.
3. Combine the egg whites, warm water, cream of tartar, and vanilla extract and whip with a mixer on low speed until they get foamy.
4. Increase speed to medium and continue whipping, adding remaining sugar 1 tablespoon at a time.  Wait 5-10 seconds between each addition to give time for the sugar to incorporate.  Increase to medium-high speed and whip until it reaches soft peaks.
5. Using a rubber spatula, gently fold the flour mixture into the egg whites a couple tablespoon at a time.  Sift the flour mixture again as added it to the egg whites.  Repeat until all the flour mixture has been added.  It's important to add the flour mixture slowly to not deflate the egg whites.
6. Spoon the batter into the cupcake liners and fill 3/4 full - should be pretty full.  It rises better when more full.  Bake the cupcake until lightly browned for about 18-23 mins.
7. Whip together whipping cream, sugar, and strawberry extract on medium-high speed.  Pipe or spread the frosting onto the cupcakes and top with sliced strawberries decoration.

Hokkaido Pandan Sponge Cake

Ingredients:

6g glucose

100g eggs

40g castor sugar

40g cake flour

30g coconut oil

10g pandan juice

1/16 tsp salt

Directions/Instructions:

1. Measure & prepare ingredients as detailed above.  Preheat oven to 190 deg. C.
2. Whisk glucose, eggs & sugar till ribbon stage; ie. when the whisk is lifted, "ribbon" falls from the whisk smoothly & sits on top of the mixture without sinking.
3. Sieve half of the cake flour into the egg mixture, moving the sieve around the bowl so that flour isn't clumped in one area.  Gently stir just top part of eggs with whisk till don't see any flour.  Sieve the remaining half of the flour as before.  Repeat gently mixing.
4. Stir pandan juice & coconut oil till well mixed.  Gently drizzle mixture around the bowl.  Mix with whisk till oil dissolve, again stirring just top part of the batter.  Fold using a spatula till just evenly mixed.
5. Divide batter equally between Hokkaido cupcake mold (abt 40g ea).  Place cupcakes on the baking tray spaced apart.
6. Bake cupcakes at bottom of oven till batter domes & does not move when the baking tray is gently shaken (abt 8 mins.)  Gently move the tray to the upper-middle shelf.  Bake till golden brown & slightly springy when pressed lightly for about 5 mins.  Rotate cupcakes as necessary during baking so that batter rises & browns evenly.
7. Remove cupcakes to wire rack.  Leave to cool down completely or serve warm. 

Mini Pandan Butter Cake

Ingredients:

180g butter ~ room temp

80g caster sugar

2 eggs ~ lightly beaten

45g Pandan extract juice

35g coconut milk

220g Self-raising flour

1 tsp baking powder

Directions/Instructions:

1. Combine pandan extract & coconut milk together & mix well. (Do not worry if not enough 45g of pandan extract, just increase the coconut milk)
2. Cream butter & sugar until light.  Gradually add beaten egg into the mixture & beat until fluffy at medium speed.
3. Sieve in all the self-raising flour, baking powder & coconut milk mixture.  Gently fold well the mixture with a rubber spatula.
4. Spoon mixture into small cupcake liner (40-41g ea) or lightly greased/cooking spray on a small muffin pan.
5. Bake in preheated oven 165 deg C for abt 12 mins or until cooked when tested with a skewer.
6. Best to serve warm; store the small cakes in an airtight container & re-heat for 8-10 mins before consuming.

Avocado Cupcake

Ingredients:
1-1/2 cups plain flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
2 eggs
1 ripe avocado
3/4 cup vegetable oil
2/3 cup milk + 1 tbsp

Frosting
8oz cream cheese (Philadelphia) ~ room temp.
1/2 cup or 115g butter ~ room temp
1 cup powder sugar
1 tsp vanilla

Instruction

1. Preheat the oven at 180 deg & line the muffin pan with cupcake liners.
2. Sift all the dry ingredients together & set aside
3. Mash the avocado very well or use a food processor & set aside.
4. In the electric "K" mixer, beat the sugar & eggs together on hid speed until light & fluffy for about 5-7 mins.
5. Lower the mixer to medium while mixer still running, drizzle in the oil & beat until well combined.
6. Add the avocado smooth paste
7. Alternating in dry ingredients & milk on low speed.  Start and ending with dry ingredients.
8. Divide the batter (55-60g ea) into the cupcake liners & bake for 18-20 mins.  Do a toothpick test to make sure they are done.
9. Cool completely before frosting.
10. Combine the ingredients for the frosting in a mixer & beat until very well combined.  Frost the cupcakes & enjoy!

Mini Durian Muffins

Ingredients:
100ml fresh milk
300g durian flesh + 1 tbsp castor sugar
80ml veg. oil
1 large egg
160g self-raising flour
70g castor sugar

Directions:

1. Preheat oven to 190 deg C.  Blend durian flesh with 1 tbsp castor sugar till smooth paste.  Line small cupcake liners in small muffin pan.
2. Combine milk & 100g durian puree together with a hand whisk.  Add in oil & egg, stir well.  Pour in self-raising flour & sugar.  Roughly mix the mixture to just combined.  Do not overmix
3. Spoon a scoop of batter into each pan hole, followed by a spoonful of durian puree.  Then cover the top with batter to almost full.
4. Place muffin pan in the preheated oven & bake for about 22-25 mins or until the top have puffed up.
5. Remove muffin pan from the oven & leave to cool.  Lastly dust some icing over muffins before serving.

Orange Sponge Cupcake

Ingredients:
25g corn oil
35g fresh-squeezed orange juices
3 large eggs (60g) ~ cold from the fridge
95 caster sugar
100g Top/cake flour
1/4 tsp salt
1 orange rind/zest

Method

1. Mix corn oil & orange juice together; set aside
2. Mix flour & salt, sieve twice and set aside
3. Remove eggs from the fridge, add into the mixing bowl together with caster sugar.  Immediately beat till pale, thick & fluffy (Note: Use KA mixer with balloon whisk: 3 mins @ speed 8-9, 10 mins @ speed 4-5 & 2 mins @ speed 1-2)
4. While mixer running @ speed 1-2, add in orange rind/zest & flour spoon by spoon.  Then add in corn oil/orange juice mixture. (Do not over mix)
5. Remove mixing bowl, use a spatula to fold in the batter till well combined.
6. Pour batter in a lined 12 holes muffin pan until 90% full.  Lightly tap on countertop to remove air bubbles.
7. Bake @ pre-heated oven 170 deg C for 25 mins in the middle rack

Chocolate Banana Cupcakes

Ingredients:
170g butter
350g brown sugar
3 eggs
135g cake flour
35g coco powder
1 tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
1/2 cup milk
3 ripe bananas ~ pureed

Directions

1. Preheat oven to 180 deg C.  Line cupcake/muffin pan & set aside.
2. Place butter in the mixing bowl, with paddle attachment beat the butter slowly until smooth & creamy.  Add brown sugar, cream the mixture at moderate speed until the mixture light & fluffy about 8-10 mins.
3. Add eggs one at a time after each addition, beat until the eggs are incorporated before add more for about 5 mins.  Scrape down the side of the bowl to ensure even mixing.
4. Sift the dry ingredients together then add 1/4 of the shifted dry ingredients into batter mixture alternately with wet ingredients (milk+bananas pureed) and ends in dry ingredients.
5. Scoop the batter into the cupcake liner (55g ea) and bake for 28 mins.  Cool the cupcake completely.
6. Frost the cupcake with chocolate buttercream.

Chocolate Buttercream

2 cup semi-sweet chocolate chips

2 cup butter (500g)

• In medium saucepan, melt chips & butter over medium low heat, whisk frequently.
• Once melted, cool completely & chill until solid.
• Remove from fridge & allow to room temperature.  Put the chocolate in a mixing bowl & beat on medium for 2 mins until light in color & fluffy.

Orange Cream Cheese Cupcake

Ingredients:
1/2 cup AP flour (64g)
1 cup cake flour (130g)
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (115g)
3/4 cup sugar (150g)
2 eggs
2 tsp orange zest
1/4 cup orange juice
1/3 cup milk

Directions:

1. Sieve together the dry ingredients in a medium bowl & set aside.
2. In separate bowl, beat the butter until pale & creamy, then add in sugar & beat continuously.
3. Add the eggs one at a time, stirring in between each addition & add the orange zest.
4. Add 1/3 of the dry ingredients into the batter & mix well.  Alternate with wet ingredients.
5. Fill the cupcake liner (55g ea) & bake on preheated oven @ 180 deg. C for about 18-20 mins.

Orange Cream Cheese Frosting

4 oz cream cheese
4 oz butter
2 cup powder sugar (1kg)
1 tbsp heavy cream
2 tbsp orange juice
Orange food colouring

Directions:

1. Cream together butter and cream cheese for about 7-8 mins on medium-high speed.
2. Add in powdered sugar, orange juice & heavy cream.  Mix on low speed until blended the increase speed to medium for about 5 mins.
3. Spread over cooled cupcakes immediately.

Ally's Trio Velvet Cupcakes

Ingredients:
320g AP flour
200g sugar
1 tbsp cocoa powder
1 tsp salt
1 tsp baking soda
2 eggs
220g canola oil
240g buttermilk
1 tbsp white vinegar
1 tsp vanilla

Food coloring
1 tsp Noel Red
1 tsp Sky Blue
1 tsp Green leaf

Directions:

1. In a large bowl, sift all the dry ingredients together & set aside.
2. In a measuring jug, mix all the wet liquid together.  Whisk to incorporate.
3. Pour the dry mixture into the wet mixture.  Whisk together till all the dry mixture well incorporate.
4. Divide the batter into 3 equal portion batter (ea 350-370g).  Then add the food coloring into the individual batter.
5. Preheat the oven to 180 deg. C.  Line a cupcake liner in a cupcake pan.
6. Scoop 1 tbsp (Blue) into each cupcake liner & bake for 4 mins.  Then the next top with 1 tbsp (Green) batter evenly & bake for 4 mins.  Last layer, scoop 1 tbsp (Red) batter evenly & bake for 15 mins or until insert toothpicks in the middle comes clean.

Cream Cheese Frosting

250g Philadelphia cream cheese

125g butter

125g icing sugar

1 tsp vanilla

Direction:

Beat the cream cheese and butter till creamy.  Then add the icing sugar & vanilla & beat again till well incorporated.

Devil's Food Cupcake/Cake

Ingredients:
260g plain flour
1 tsp baking powder
2 tsp baking soda
60g cocoa powder
1 tsp salt
340g fine sugar

200ml hot coffee (1 tsp Nescafe + hot water)
200ml vegetable oil
200ml buttermilk (1 tbsp white vinegar + full cream milk)
2 eggs
1 tsp vanilla extract

Direction:

1. Preheat oven to 165 deg C for cake or 175 deg C for cupcakes.  Grease & line 9" baking pan two 9" baking pan or three 8" pan.
2. In a large bowl whisk together dry ingredients.
3. In a measuring jug, mix all wet ingredients except coffee.  Pour the wet mixture into dry ingredients & mix thoroughly.  Add hot coffee & mix until fully combined.  (Note: Batter should be very runny)
4. Pour batter into prepared pans  & bake for 30 mins or cupcake liner (eg 50-55g) bake for 20 mins.
5. Remove from oven, let cake/cupcake cool completely.

Marshamallow Cream Cheese Frosting

250g cream cheese

125g butter ~ room temp

1 cup icing sugar ~ shifted

1 tsp vanilla extract

100g marshamallow ~ melted

A drop of rose essence

Directions:

Beat cream cheese & butter until creamy, add the icing sugar, vanilla & lemon juice.  Beat again till well incorporated.  Add the melted marshmallow at the end of the cream cheese

Hubby request Vanilla Buttercream Frosting on his cupcakes

Rainbow Cupcakes

Recipe called for 12 cupcakes

Ingredients:
113g unsalted butter
180g sugar
4 egg whites
1 tsp vanilla extract
213g cake flour
2 tsp baking powder
175ml fresh milk

Directions:

1. Preheat oven at 180 deg. C.  Line white cupcake liner in cupcake pan
2. In a large mixing bowl or stand electric mixer, beat butter & sugar till light & fluffy.
3. Then beat in egg white a little at a time & mix well.
4. Turn the speed to low, add 3 parts of flour alternating with 2 parts milk plus vanilla extract.  Begin & end with flour.
5. Divide into 6 equal portions & add Wilton/Ameri gel coloring to 6 divided batter (red, orange, yellow, green, blue & violet)
6. First scoop 1 tsp of violet batter into cupcake liner; spread it evenly with the back of the teaspoon.
7. Bake for 2-3 mins (depend on your oven temperature) & taking it out & spreading 1 tsp of the blue batter on the slightly baked purple batter.  Repeat this steps for green, yellow, orange & red batter.
8. Once all the 6 rainbow batter are filled, continue to bake in the oven for 15-18 mins or until a cake tester comes out clean.

Oreo Cupcake

Ingredients:
250g salted butter
1 cup sugar
2 cup self-rising flour
1 tsp baking powder
4 eggs
1 tsp vanilla extract
1/2 cup milk
10 pcs oreo cookies ~ grind coarsely

Directions:

1. In a bowl, sift flour & baking powder
2. Cream butter & sugar in an electric mixer on medium speed until mixture is light & fluffy
3. Reduce the speed to low & add eggs one at a time; mixing well
4. Add flour alternately with milk
5. Then add grind oreos, mixing until batter is smooth
6. Fill cupcakes liners 2/3 full & bake for 20-25 mins or until cupcakes are springy to the touch or toothpick comes out clean.
7. Remove from oven & cool on wire rack for 10 mins.

Apple Butter Cupcake

Ingredients:
2-1/4 cup AP flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon powder
1/2 tsp ground nutmeg
1/4 tsp ground ginger
115g butter ~ room temp/softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract/essence
1 cup apple butter sauce
3/4 cup milk

Directions:

1. In a bowl, mix all the dry ingredients & set aside
2. In another bowl, beat butter & sugar together till light & fluffy.  Then add eggs & vanilla; combine together.  Add the apple butter sauce; whisk till combine together.
3. Add flour mixture & alternating with milk, begin & end with flour mixture.
4. Fill the cupcake liner (55g ea) & bake on preheated oven at 160 deg. C for about 25 mins.

Apple Buttercream Frosting

1 cup butter

5 cups powdered sugar

1 tbsp vanilla

1/2 cup apple butter

Directions:

1. In a bowl of an electric stand mixer, using the paddle attachment whip butter on medium-high speed until light & fluffy.  Frequently scrapping down the sides of the bowl.
2. Add in powdered sugar & vanilla extract.  Mix on low speed until blended then add the apple butter sauce ~ 1 tbsp at a time until the prefect consisting.
3. Spread over cooled cupcakes in a dome shape, then roll in green/red sugar sparkle.  Insert pretzel stick & cut out leaves-shape for a leave.

Purple Sweet Potato Chiffon Cake

(A) 100g Purple sweet potato ~ steamed/boiled & mashed
      3 tbsp milk

(B) 3 egg yolks
      35g castor sugar
      50ml canola oil
      3 tbsp milk

(C) 80g cake flour

(D) 4 egg whites
      50g castor sugar

Directions:

1. Preheat oven to 170 deg C.  Sieve (C) & set aside.
2. Mix (A) until well blended & set aside.
3. Beat egg yolks & sugar till pale & thick; add oil & milk together to combine.  Then add (A) to combine together.
4. Then add (C) & mix well.
5. Whisk (D) until foamy, add sugar gradually & beat until stiff peak.
6. Fold 1/3 egg white into egg yolk mixture & continue to do so until meringue finish.  Fold in gently until well mixed.
7. Pour evenly on paper cup & bake for 20-25 mins.

Blueberry Cupcake with Blueberry Cream Cheese Frosting

Yield: 15 cupcakes

Ingredients:
210g All purpose flour
1/2 tbsp baking powder
1/4 tsp salt
17g freeze dried blueberries ~ ground into powder
125g butter ~ room temp
2/3 cup granulated sugar
1/3 cup light brown sugar ~ packed
2 large eggs ~ room temp
3oz milk + 1 tsp white vinegar
65g blueberries ~ pureed & strained
1 tsp vanilla paste/essence
200g mini blueberry fruits

Directions:

1. Preheat oven to 160-170 deg C.  Line cupcake liners in cupcake pan.
2. In a small bowl, whisk together flour, baking powder, salt & powdered blueberries.  Set aside.
3. Cream butter, granulated sugar & brown sugar in a stand/hand mixer.  Add eggs one at a time & mix until fully incorporated.
4. In a measuring cup, combine buttermilk, blueberry puree & vanilla paste/essence.
5. Alternate adding flour mixture & buttermilk mixture into creamed butter.  Mix until just incorporated.
6. Then add in the mini blueberry fruits & mix until incorporate.
7. Divide batter each with 59-60g into cupcake liners & baked for 20-24 mins.

Blueberry Cream Cheese Frosting

125g butter ~ room temp

125g cream cheese ~ room temp

1 tsp vanilla paste/essence

17g freeze dried blueberries ~ ground into powder

2 cup confectioner's sugar ~ sift

50g mini blueberry ~ top

Directions:

1. Cream together butter & cream cheese using hand/stand mixer.
2. Add vanilla, blueberry powder & confectioner's sugar.  Mix until smooth.

Note: Nozzle #826

Banana Chocolate Chips Cupcake

Ingredients:
115g butter ~ room temp
100g light/dark brown sugar
150g granulated sugar
3 large eggs ~ room temp
1-1/2 cups mashed banana (abt 4 very ripe)
2 tsp vanilla extract
250g All-Purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1 tsp salt ~ if using unsalted butter
120ml buttermilk (1/2 tbsp lemon juice in a measuring cup & fill the rest up with milk)
180g mini or regular semi-sweet chocolate chips

Directions:

1. Preheat oven to 170 deg C.  Line muffin pans with liners & set aside.
2. Using handheld beat the butter, brown sugar & granulated sugar together in a large bowl on medium speed until creamed (abt 2-3 mins).
3. With the mixer running on low speed, add the eggs - one at a time, beating well after each addition.
4. Add the mashed bananas & vanilla extract, beating on low speed for abt 1 min.
5. Whisk the flour, baking soda, cinnamon & salt together in a medium bowl.  Slowly add the dry ingredients to the wet ingredients in 3 additions; alternate add the milk and ends with flour.
6. Fold in the chocolate chips.  Spoon the batter evenly into cupcake liners (weight at 55-60g).  
7. Bake at 18-20 mins or until a toothpick inserted in the middle of a cupcake comes out clean.  Allow to cool completely before frosting.

Chocolate Frosting

210g confectioners sugar

21g unsweetened cocoa powder

115g butter ~ room temp

2 tbsp heavy cream

Sift together the confectioners' sugar & cocoa powder to assure there are no lumps.  Set aside.  With handheld, beat the butter on medium speed until creamy (abt 2 mins).  Gradually add the sifted sugar/coca powder alternately with the heavy cream & vanilla.  Beat on low speed after each addition.  Once all added, beat on high speed until creamy & combined for atleast 2 mins.

Peanut Butter Frosting

185g creamy peanut butter

60g butter ~ room temp

90g confectioners' sugar

1 tsp vanilla extract

3 tbsp heavy cream

With a handheld, beat the peanut butter & butter on medium speed until creamy & completely smooth (abt 3 mins).  Add the confectioners' sugar & vanilla.  Mix on medium until combined.  Add the cream on mix on high until creamy atleast 2 mins.