Banana and Caramel Cupcakes
- For the cupcakes
- 1 cup self-rising flour (heaped)
- ½ cup butter (scant)
- ½ cup caster sugar (scant)
- 2 eggs
- 1 tsp Baking powder
- 2 very ripe Banana
- 0.333 cup dulce de leche (chilled)
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
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.
Mash the bananas and stir into the mixture until blended.
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.
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.