"Inspired by Elvis’s favourite sandwich, these delicious banana cupcakes are topped with a swirl of creamy peanut butter frosting, decorated with a sprinkle of salted peanuts and a drizzle of chocolate.

Gluten Free Banana and Peanut Butter Cupcakes Recipe

Ingredients (Makes 12 Cupcakes)

• 1 x 400g Delicious Alchemy Gluten Free vanilla sponge mix
• 140g soft unsalted butter or dairy free alternative
• 3 large eggs 200g ripe banana, mashed Peanut Butter Frosting
• 80g butter or dairy free alternative
• 100g smooth peanut butter
• 300g icing sugar 1½ tbsp milk or dairy free alternative
• 50g salted peanuts
• 40g dark chocolate
• 5g butter or dairy free alternative

Ready? Let's Bake!

1. Preheat the oven to 180C/160C fan, and line a cupcake tin with 12 paper cases
2. Place the vanilla cake mix, butter and eggs into a large bowl
3. Mash the banana until only a few lumps remain and add to the bowl
4. Beat everything together with an electric whisk for 25 seconds
5. Divide the mixture between the cupcake cases, filling three-quarters full, and bake for 18 minutes until risen and springy to the touch
6. Leave to cool in the tin for 3 minutes before lifting out and leaving to cool completely

For the frosting:

1. In a large bowl, beat the butter with a spatula or electric whisk until it is soft and smooth
2. Add the peanut butter and mix well until combined
3. Sift in half the icing sugar and mix well until incorporated
4. Sift over the remaining icing sugar and mix well, adding the milk as required, to create a soft spreadable icing
5. Beat well to make it light and fluffy

To decorate:

1. Spoon the peanut butter buttercream into a piping bag fitted with a large star nozzle
2. Pipe swirls of icing on the top of the cupcakes (Alternatively you can spread it on using a butter knife)
3. Roughly chop the peanuts and sprinkle a few over the buttercream
4. Melt the chocolate and stir in the butter and drizzle the melted chocolate over the top of the cupcakes using a small piping bag or spoon