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.
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