Xander is really getting into making things in the kitchen, so when he begged me to make some cakes with him this afternoon, I couldn’t say no, and we headed through to experiment and make up a new recipe. Here’s what we came up with…
Banana Peanut Butter Cupcakes with Chocolate On Top
Makes 6 cupcakes
Banana peanut butter cupcakes topped with chocolate. Delicious!
- 90g banana
- 30g reduced fat peanut butter
- 1/2 tsp vanilla essence
- 1 egg
- 40mls skimmed milk
- 100g self raising flour
- 30g sugar
- 18g chocolate buttons (3 buttons per cupcake)
- Preheat oven to 200C.
- Mash the banana and mix well with the peanut butter, vanilla essence, egg and milk.
- Add the flour and sugar and mix well so that the cake batter is light and fluffy.
- Spoon into six cupcake cases and bake for 25-30 minutes, or until cooked through and golden.
- Remove from the oven and immediately place three chocolate buttons on top of each cupcake so that the chocolate melts, then spread it over the top of the cupcakes.
- Cool on a wire rack.
- Calories: 154
- Carbs: 25g
- Fat: 4g
- Sat Fat: 4g
- Protein: 4g
- Sodium: 1g
A nice B-I-G bite!
These values are based on the products I used (Asda reduced fat peanut butter; Asda Smart Price eggs and flour; Asda chocolate buttons), so if you use different brands, the values may differ slightly, but as a rough guideline, this will give you an idea.
These only have a very slightly peanut buttery taste, but the banana wasn’t so overpowering as to completely cover it – it was a very tasty combination. There was just enough chocolate on top to make it feel indulgent but without it being too much. Xander certainly enjoyed his! We had a lovely time making them together too!
I love the summer – not because of the sunny weather, but because of all the summer berries that come into season! (I’m not a warm weather person – I think I was supposed to be born in the Arctic Circle, but the stork missed his mark and dropped me in the UK instead!).
Xander (my three-year-old son) is having a phase of “I don’t like that” with most fruit and veg, so I have to come up with ways of getting him to eat them without realising it. I based this recipe on the Celebration Cornet Cakes on the CBeebies website, but wanted to cut a few calories here and there to make it a treat I could also enjoy now and then. Here’s what I did:
Summer Raspberry Cupcakes
- 1 egg white
- 30 mls oil
- 30 mls skimmed milk
- 1/4 tsp vanilla extract
- 20g caster sugar
- 60g self raising flour
- 60g fresh raspberries
- a few drops of pink food colouring (optional)
- Preheat oven to 200C.
- Lightly whisk the egg white, and add the oil, milk and vanilla.
- Add the raspberries to the mixture and break them up to make the mixture go pink (you can add a few drops of pink food colouring if you wish).
- Add the flour and sugar and mix well. The mixture will be very sloppy.
- Divide into four cupcake cases and bake for 25-30 minutes until a skewer inserted into the centre comes out clean.
- Cool on a wire rack, then enjoy with a glass of milk or a cup of iced tea!
Info for your food diary (per serving):
- Calories: 146
- Carbs: 17g
- Fat: 7g
- Sat Fat: 1g
- Protein: 3g
- Sodium: 18g
Values are based on the products I used – they may vary slightly from brand to brand. As you can see, it’s a very simple recipe, and you could easily swap out the raspberries for other soft fruit – blueberries or blackberries, or even cherries might be nice, but remember to change your nutritional values to correct them.
I have to say, I’m very pleased with how these turned out. They weren’t particularly pink, but then I didn’t use any food colouring in mine – if you want your cupcakes more rosy, you can add a little extra colour if you wish. These are very light little cupcakes and have a pleasantly fruity flavour which is complemented by the vanilla, but neither overpowers the other. The verdict from my 3-year-old son is that they are yummy, so I’m happy with that!
If you try this recipe, or a variation on it, please do let me know what you think of it!