Cupcakes & Donuts

• Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Begin by lining a cupcake tin with the cupcake liners. Spray a doughnut tin with oil and use a paper towel to wipe away any excess. Set aside.
• Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
• Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
• Add the eggs, milk, oil, mashed banana, yellow food gel and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl, add the choc chips and fold in.
• Transfer some batter to a piping bag. Snip off the corner of the piping bag, ensuring that the hole is big enough to allow the chocolate chips and batter through.
• Pipe the batter into the doughnut baking tin, filling the moulds half way. Give the tin a gentle tap to help any air bubbles at the bottom rise to the top.
• Fill each liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
• Core the centre of each cupcake and fill with chocolate sauce.
• Fit the end of a piping bag with a large round tip and frost a double donut swirl on each cupcake. Drizzle with chocolate sauce. Add banana sprinkles around the frosting. Add the donut on top. Drizzle the donut with chocolate sauce. Add the banana ball candy in front of it and finish with two straws in the frosting to complete the milkshake look.