Carrot & Banana Cupcakes with Lemon Cream Cheese Frosting

I felt like making carrot cake today but wanted to mix some banana with it (my dad bought too many bananas again and it's going to waste). I figured the flavours would blend quite well together since I've always found each to be quite similar in taste, texture and appearance. I adapted this from a moist carrot cake recipe from All Recipes:





http://allrecipes.com/Recipe/Moist-Carrot-Cake/Detail.aspx



Ingredients

2 cups plain flour

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 1/2 tsp ground cinnamon

4 eggs

1 cup vegetable oil

2 cups white sugar

2 cups grated carrots

2 bananas mashed





Preheat oven to 175C. Line muffin trays with cupcake liners. In a bowl sift the flour, baking powder, baking soda, salt and cinnamon together. Set aside.

In another bowl, mix the sugar, oil and eggs. Beat in the flour mixture and then stir in the carrots and bananas. Pour into the cupcake liners.

Bake in the oven for about 35-40 minutes. Allow to cool. Once cooled, stick it in the freezer for about 20 minutes (makes it easier to frost).









In the meantime, whip up a quick cream cheese frosting using:

Ingredients

150g cream cheese

3 cups icing sugar

2-3 tsp lemon juice

1 drop of orange food colouring (I mixed red and yellow together)





Whip the cream cheese and sugar together until creamy, add the lemon juice and food colouring and mix until all is combined. Frost however way you want on top of the chilled cupcakes. Sprinkle chopped up honey roasted peanuts on top for added crunchiness.