Peanut butter frosting
1.Preheat oven to 200°C.
2.Place bacon on a wire rack set over an oven tray lined with foil. Brush with half the syrup. Bake about 20 minutes, turning halfway through cooking and basting with remaining syrup until crisp. Set aside to cool. Break into halves.
3.Reduce oven to 170°C. Line a 12-hole (¹⁄³-cup/80ml) muffin pan with paper cases.
4.Combine sifted flour and sugar in a large bowl; make a well in the centre. Add combined milk, butter, eggs and extract; stir to combine. Stir in banana. Drop ¼ cup of the mixture into paper cases.
5.Bake about 25 minutes. Stand cupcakes in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
6.Make peanut butter frosting: Beat cream cheese and peanut butter in a small bowl with an electric mixer until light and fluffy. Gradually beat in sifted sugar and milk, in batches.
7.Fit a medium piping bag with a 2cm star nozzle. Pipe frosting over cakes; top with bacon.
You need 2 large (460g) overripe bananas to get the amount of mashed banana needed for this recipe. Uniced cakes can be made a day ahead or frozen for up to three months. If icing is too thick to spread stir in 1 teaspoon hot water.Note