Fresh bananas and golden caramel; deliciously moist cupcakes and creamy frosting: these cupcakes are wonderful. Whip up a batch in minutes with your stand mixer.
Ingredients
For the cupcakes
1 stick (113g) unsalted butter, at room temperature
85g light brown sugar
50g caster sugar
2 eggs
½ tsp vanilla extract
200g plain flour
2 tsp baking powder
Pinch salt
3 small bananas, mashed
175g caramel sauce
For the frosting
2 sticks (226g) unsalted butter, at room temperature
200g icing sugar
175g light brown sugar
1-2 tbsp milk, if required
Caramel sauce for topping
1 banana, sliced to garnish
Method
- Preheat the oven to 180°C and place cupcake cases in muffin tray
- Combine butter and sugars in your stand mixer until light and fluffy
- Mix in the eggs and vanilla
- Once combined, stir in flour, baking powder, salt and mashed bananas until smooth
- Place cake mixture into cases
- Top each cake mixture with a dollop of caramel sauce and swirl with a skewer
- Bake in oven for 20-25mins until they’ve risen and are golden in colour
- Place on a wire rack and leave to cool
- For the icing: in your stand mixer, beat together butter, icing sugar and brown sugar until light and fluffy
- Place icing mixture into a piping bag and swirl frosting onto each cupcake
- Use sliced banana to garnish the cupcakes and drizzle caramel sauce on top
