Banana and Caramel Cupcakes

Banana and Caramel Cupcakes
45 min.


for 12 cupcakes
For the cupcakes
1 cup self-rising flour (heaped)
½ cup butter (scant)
½ cup caster sugar (scant)
2 eggs
1 teaspoon Baking powder
2 very ripe Banana
0.333 cup dulce de leche (chilled)
For the topping
½ cup dulce de leche (chilled)
2 ½ cups powdered sugar
0.333 cup butter
To decorate
12 Banana slice
grated Milk chocolate (30% cocoa solids)
print shopping list

Preparation steps

Step 1/5
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Step 2/5
Put all the ingredients except the bananas into a mixing bowl and beat with an electric whisk until light and fluffy. Alternatively beat well with a wooden spoon.
Step 3/5
Mash the bananas and stir into the mixture until blended.
Step 4/5
Spoon a little mixture into the paper cases and top with a spoonful of dulce de leche. Cover completely with mixture and bake for about 20 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
Step 5/5
For the topping: whisk together all the ingredients until smooth. Spread on top of the cakes and decorate each with a banana slice and sprinkle with grated chocolate.