Banoffee cupcakes

Ingredients:

For the cupcakes

250 g unsalted butter, soft 250 g caster sugar
4 eggs
1 ripe banana, mashed to pulp
250 g self-raising flour
 

For the frosting

250 g unsalted butter, soft
550 g icing sugar
9 tsp caramel, plus extra to decorate

For the caramel

300 g caster sugar
80 ml water
350 ml double cream
½ tsp vanilla extract 

Method:

1. For the cupcakes: heat the oven to 170C/150C fan/gas 3. In a mixer, combine the butter and sugar. Once this is fluffy, add 4 eggs one by one.

2. Add the mashed banana and blend well. Add the flour and mix to combine. Spoon into cupcake cases and bake for 17 minutes. Once they are firm but springy to the touch, remove from the oven and allow to cool.

3. For the caramel: combine all the ingredients in a pan over a medium heat, stirring constantly until thickened. Be careful not to let the syrup burn. Cool thoroughly.

4. For the frosting: in a bowl, combine the butter with 500g of the icing sugar and once this has mixed well and become fluffy, then add the caramel sauce.

5. Blend for 3 minutes, then either spoon on to the cooled sponges or pipe with a nozzle and piping bag. Finish off with some banana pulp, a dried banana chip or a swirl of caramel sauce.