Delicious banana and toffee sponge with a fudgy flavoured topping.
- For the Cupcakes
- 150g (5 oz) Self-Raising Flour
- 1 tsp Baking Powder
- 125g (4 oz) Golden Caster Sugar
- 2 Eggs
- 3 Ripe Bananas
- 50g (2 oz) Fudge
- For the Topping
- 60g (2 ½ oz) Dulce de Leche
- 150g (5 oz) Golden Icing Sugar
- 75g (3 oz) Butter
- To Decorate
- Chocolate Decorations
- Dried Bananas
- Fudge Pieces
- Dulce de Leche
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Grease a 12 hole muffin tin or line with paper cases.
Break 1 egg into a bowl and add the sugar, whisk until combined and add the remaining egg.
Sift together flour and baking powder and add the the egg mixture a little at a time.
Add the butter and mix until fully combined.
Fold in the bananas and fudge pieces and pour into prepared tin.
Bake for 15-20 minutes or until golden in colour and firm to the touch.
For the topping beat the butter and icing sugar together until smooth. Fold in 1 tablespoon of Dulce de Leche.
Pipe or spoon the topping into a swirl on the cupcakes and decorate with dried bananas, chocolate decorations and fudge pieces, then finish off with a drizzle of Dulce de Leche.