Banana Caramel Cupcakes
These Muffins work just as well for an indulgent brunch as for tea. Make sure you use over ripe bananas to get the full flavour from them. If I have some bananas going brown, I tend to keep them in the freezer for the next time I want to make a Banana Cake.
What you'll need
Banana Muffin Cupcakes
Makes 9
4 mashed over-ripe Bananas
200g Plain Flour
150g Caster Sugar
½ tsp Bicarb Soda
1 tsp Baking Powder
½ tsp Salt
115g Melted Butter
2 Eggs (lightly beaten)
½ Vanilla Paste
Cream Cheese Cinnamon Frosting
160g Icing Sugar
115g Butter (must be room temperature)
1 tbsp Honey
3 tbsp Cream Cheese
¼ tsp Cinnamon
1 tsp Vanilla Paste
To decorate
2 Bananas
4 tbsp Caramel (I use dulce de leche)
1
For the Muffin Cupcakes
- Preheat the oven to 180°C.
- Add the Flour, Sugar, Salt, Baking Powder and Bicarb of Soda to a bowl, make a well and add the Bananas, Butter, Eggs and Vanilla to it.
- Mix very lightly with a spoon, until incorporated and then stop! (you need the light lumpy texture for a good bake).
- Use a ice cream scoop to fill a lined muffin tin.
- Bake for 20-30 mins.
- Allow to cool while you make the frosting.
2
For the Frosting
- Beat the Butter, Sugar, Cinnamon, Honey and Vanilla until smooth and fluffy, this should take 5-10 mins.
- Only when the mix is light and fluffy, add the cream cheese and mix only until incorporated.
- Refrigerate until ready to use.
3
To decorate
Drizzle Dulce de Leche over and top with a slice of Banana!
