Thursday, May 3, 2012

Banana Cupcakes with White Chocolate Peanut Butter Frosting

Remember when I won all of those goodies and I pontificated about using Peanut Butter & Co's White Chocolate Wonderful for cupcake icing?  Behold banana mini-cupcakes with white chocolate peanut butter frosting*!  Patience is not one of my virtues.


For the cake I used VM's go-to banana bread recipe (an oldie but goodie). 


It took a lot of restraint not to add the requisite chocolate chips, but I was baking for a crowd of peanut butter/chocolate haters (Yes, really; they exist.  It comes in handy when you don't want to share your peanut butter cups). 


I hate to admit it, but the chocolate chips would have been out of place.  The combination of the light, banana cake and the rich frosting was ideal; these definitely didn't need another element. 


The rest of the jar is now hiding in the back of my pantry with the like-sized and equally dangerous Biscoff spread


Epiphany: this combo would make a great cakewich too! 


*If you're pressed for time, I'd also recommend preparing this as an iced loaf.

6 comments:

Andrea said...

Your cupcakes rose so beautifully. Nicely done! (You don't have to share your peanut butter cups with me.)

BYOL said...

Bean, they look beautiful! kudos.

Abby Bean said...

Thank you, Andrea; it's really a great and easy, no-fail recipe: basically the only loaf I ever make that doesn't sink in the middle.

I never expected you would be anti-chocolate/peanut butter! The things you learn...;-)

BYOL- you just like them because they're relatively healthy (compared to my usual escapades, not yours).

Andrea said...

"anti" is a strong word. Let's just say peanut butter isn't my favorite. I do like it in peanut sauce, however.

foodfeud said...

You put the PB to very good use.... I can't help wondering what it would be like with the chips!

Abby Bean said...

There's still peanut butter left and no law that says I can't try ;-)