Ingredients

Cupcakes

• 2 extra ripe bananas, mashed
• 1/2 cup brown sugar
• 120g butter at room temperature
• 1 cup almond meal
• 2 eggs
• 1/2 cup potato flour
• 1/2 cup tapioca flour
• 1 tsp vanilla bean paste
• 1/4 cup milk
• 1 tsp baking soda
• 2 tsp apple cider vinegar

Icing

• 150g butter, room temperature
• 3 Tbsp Mayver’s Smooth Peanut Butter
• 2 Tbsp brown sugar

Popcorn

• 1/4 cup popcorn kernels
• a decent splash of olive oil
• table salt

Salted caramel

• 1/4 cup brown sugar
• 2 Tbsp butter
• 2 Tbsp cream
• generous sea salt flakes
• 1/2 cup of Mayver’s Cacao Super Spread

Method

1. Preheat oven to 180 degrees.
2. Cream together the butter and sugar until they are pale, and then add the eggs, one at a time, until the mixture is combined.
3. In a small bowl, mix together the almond meal and tapioca flour, and gradually add it to the butter mixture. Mash up your bananas, and add them to the mix gradually as well. If the mix is getting too dry, add some of the milk. Continue balancing everything out in this way until you have added all the flour and milk.
4. Add the baking powder and apple cider vinegar, and stir through with a spoon once the reaction has subsided.
5. Divide the mixture between eight cupcake holes and pop them into the oven for 25-odd minutes.
   While they are cooking, beat together your butter, sugar and Mayver’s Peanut Butter for the icing.
6. Next up, add the butter, brown sugar and cream to a pan, and bring to a boil. Once the mixture is boiling, lower the temperature and cook for around 6 minutes. It should become thicker. Once the caramel is done, add sea salt flakes and continue tasting until you get the right saltiness.
7. In a large pot with a lid, add a bit of olive oil and 1/4 cup popcorn kernels, and turn the heat right up. Once you hear popping, turn the heat down, and make sure to roll the pan around. Keep transferring on and off the heat until the popping dies down.
8. Your cupcakes should be done by now, so transfer them out of the tray when they’ve cooled, and then allow to cool completely.
9. Use a knife to cut a little Cacao Super Spread hole in the middle of the cupcake. How much you want to stuff in there is up to you, but get stuffing.
10. Next up, pipe the buttercream onto the cupcakes. You can just whack it on with a spoon if you find piping too fiddly.
11. Now for the popcorn! Let your inner artistic popcorn placer go wild. You will likely have leftovers, but if you’re the sort of person that complains about extra popcorn then you have no place here.
12. Generously drizzle the salted caramel over the cupcakes. Read note above if you have extra leftover.

This amazing gluten-free recipe was provided by @georgeats