Banoffee Cupcakes

Fri, 24 March 2017

If you're looking for something soft, moist and delicious to make in the kitchen ahead of Mother's day this Sunday then why not give Edward's banoffee cupcakes a go

Ingredients

2 very ripe bananas

125g self raising flour

100g buttery spread

100g caster sugar

2 eggs

1tsp baking powder

12 teaspoons Carnation Caramel

Frosting

100g Carnation Caramel

300g icing sugar

85g buttery spread*

Slices of banana, 3tbsp Carnation Caramel and chocolate shavings to decorate (optional)

You will also need...
12 hole muffin tin and cupcake cases

Method
Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4. Place cupcake cases into the tin.
Mash the bananas in a dish and set aside. In a separate large bowl add the flour, buttery spread, caster sugar eggs and baking powder and beat until light and creamy (use an electric hand mixer if you have one). Fold in the mashed bananas.
Spoon half the mixture into the cake cases, add a spoonful of caramel into each and top with the remaining cake mix. Bake for about 20 minutes or until springy to the touch. Remove and cool
Beat 100g caramel with the buttery spread and icing sugar to form a thick icing. Spoon into a piping bag with a fluted nozzle and pipe onto the cakes. Beat a few tablespoons of the caramel until smooth and drizzle over the icing. Top with a banana slice and chocolate dusting if you like!