Banoffee Pie Cupcakes

● 330g/3 mashed bananas (mixed with 3 tsp lemon juice)

● 150g unsalted butter (melted)

● 150g light brown sugar

● 2 medium eggs

● 1 tsp vanilla paste

● 275g plain flour

● 1 ½ tsp baking powder

● 1 tsp baking soda

● ¼ tsp salt

● ½ tsp ground cinnamon

● ½ tsp nutmeg

Tala Performance 12 Cup Bun Tin 

● 600 ml double cream

● 180g icing sugar

● 1 tsp vanilla paste

● pinch of salt

● 200g Salted caramel

● Chocolate shavings

1. Preheat the oven to 180 ºC and line a 12-hole cupcake tin with liners.

2. Whisk together the melted butter and light brown sugar until pale and fluffy. Then, add in the mashed bananas, eggs and vanilla paste, and whisk until fully  combined. Sift all of the dry ingredients together and then add to the wet mixture.

3. Mix well until you get a smooth batter with no clumps.

4. Divide the cupcake batter evenly among the 12 cupcakes, so that each cupcake liner is about ½-¾ full (make sure not to overfill as these will rise in the oven).

5. Bake for 20-25 minutes until golden. Leave to cool fully before coring and filling with salted caramel.

6. While the cakes are cooling, make your frosting. Whip together the double cream and powdered sugar until soft peaks form (do not over whip as the piping bag will cause the cream to stiffen further), then add in the vanilla paste, pinch of salt and a dollop of salted caramel if you have any left/fancy it.

7. Once your cupcakes are filled with salted caramel, pipe on the frosting and sprinkle with chocolate shavings.

Enjoy!