Banoffee Cupcakes

Gooey, creamy little cupcakes... these banana cupcakes are filled with caramel and topped with a creamy buttercream icing.



Ingredients

•150g Self Raising Flour
•1 tsp Baking Powder
•125g Golden Caster Sugar
•125g Softened Butter
•2 Eggs
•3 Bananas
•60 grams
•Dulce de Leche / Caramel Sauce
•150g Golden Icing Sugar
•75g Butter

To Make the Cupcakes & Icing...


1. Preheat the oven to 180°C/160°C fan/350°F, gas 4.
2. Sit 12 paper cases into a muffin tin.
3. Sieve together the flour and baking powder.
4. Break the egg into a bowl and add the sugar. Whisk, preferable using an electric whisk for at least 4 minutes. This mixture should be light and fluffy.
5. While still whisking add the flour and butter, a little at a time, whisking the mixture each time to ensure a smooth texture. Fold in the mashed banana and some caramel.
6. Spoon the mixture evenly into the cupcake cases, to about 2/3 full. Smooth the surface slightly.
7. Bake in the oven for 15-20 minutes until they feel spongy and golden brown. Remove the cakes from the tin and leave to cool on a wire rack.
8. Core each cupcake and fill each hollow with caramel
9. Beat the butter until soft and smooth and add the icing sugar a little at a time until you get a smooth mix. Fold in a tablespoon of the caramel sauce.
10. Top the cakes with the butter icing and the remaining caramel sauce