Banoffee cupcakes

Banana cupcake mix

• 190g plain flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 115g unsalted butter
• 200g brown sugar
• 1 egg
• 4-5 mashed bananas
• 200ml buttermilk
• 1 tsp vanilla

Preheat oven to 200 degrees (gas mark 6)

Sift the flour, soda, salt, baking powder into a bowl and mix well.

Blend the banana with the buttermilk and vanilla unti smooth.

Beat together the sugar and butter until light and fluffy, then add the egg and the buttermilk mix and beat until smooth.

Then mix in the dry ingredients.

Spoon one large dessertspoon of mixture into muffin or cupcake cases, makes about 24 cakes.

Bake in oven for 20 minutes until they spring back when pressed. Leave to cool.

Caramac frosting

• 250g icing sugar
• 80g unsalted butter
• 25ml whole milk
• 4 Caramac bars

Melt the caramac bars gently in a microwave or over a pan of hot water on the hob.

Mix together the icing and butter until combined and then add the milk and the melted chocolate. Mix on slow until combined and then on high speed for 5 minutes until light and fluffy.

Pipe or spread the frosting onto the cooled cupcakes and then grate dark chocolate over the top.

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