Leakers’ Banoffee Cupcakes

120g self raising flour

120g caster sugar

3 eggs

280g butter (at room temperature)

1 banana (chopped into approx 1cm cubes)

200g luxury caramel (available from good delicatessens)

250g icing sugar

A little warm water

Preheat the oven to 170c.

Whisk together flour, eggs, caster sugar and 120g of butter in a large bowl. Stir in half of the chopped banana.

Place a teaspoon of the cake mix into each cupcake case, followed by a level teaspoon of caramel. Then place another teaspoon of cake mix to cover the caramel.

Bake in the centre of the oven for 15-20 minutes or until an inserted skewer comes out clean. Leave to cool. In a clean bowl, mash the remaining banana, then add the remaining butter and caramel, the icing sugar and a tablespoon of water. Whisk or stir vigorously until mixed. Pipe the mix onto the cooled cakes.

To finish decorate with sprinkles, sliced banana or chocolate shavings.