Pupcakes with Potato “Frosting”

Step 1: Preheat the oven to 180°C/350°F (160°C fan). Line a 12-hole muffin tin with cupcake liners.

Step 2: Put the bananas in a bowl and mash with a potato masher until as smooth as you can get them.

Step 3: Add the peanut butter, honey, and eggs. Whisk well until smooth.

Step 4: Add the flour, baking powder, oil, and water. Whisk until smooth.

Step 5: Divide the batter among the cupcake liners, filling each about three-quarters full. Bake for 22 minutes, until the tops are golden or a skewer comes out clean.

Step 6: Transfer the cupcakes to a cooling rack and cool for 30 minutes before topping with frosting.

Step 7: Put the potato pieces in a large pot of water. Bring to a boil, then cook for 20 minutes, until very soft and starting to crumble at the edges.

Step 8: Drain the potatoes and return them to the empty pot. Add the yogurt, honey, and water, starting with 2 tbsp. Beat with an electric beater for 1 minute on speed 3, then increase to speed 5 and beat for 1 minute, or until smooth and creamy. Add more water if needed; the frosting should have a soft consistency.

Step 9: Transfer the frosting to a piping bag fitted with a 1.5 cm/3/5-inch round nozzle. Pipe it onto the cupcakes in a swirling motion and top with a dog biscuit, if using.