I love bananas, but sometimes I buy too many and they all go off. Never mind, you can put them to good use with these delicious cupcakes.
- 6oz self-raising flour
- 4oz caster sugar
- 4oz margarine
- 2 eggs
- 3 over-ripe bananas
- 1tsp baking powder
- 250g toffee
- 400g icing sugar
- 300g butter
- 4tbsp milk
Oven temp: 180°C/320°F
- Lay out cupcake cases. If you use silicon you can lay them on a flat baking tray, if you use paper ones, I advise using a bun tin to make the cakes hold their shape
- Peel bananas and mash well.
- Whisk the eggs and sugar for at least 4 minutes with an electric hand whisk and beat air into the mix so it fluffs up.
- Bit by bit, sieve in the flour and baking powder and add bits of butter, whisking the mixture each time to ensure a smooth texture, until fully mixed, then mix in the banana.
- Spoon the mixture evenly into the cupcake cases, ensuring you smooth the tops down (it doesn’t have to be perfect!)
- Put the cupcakes into the oven for 15-20 minutes until they feel spongey and the tops have got some colour.
- Once out of the oven, place on a wire cooling rack to cool down.
- In a bowl over a saucepan of boiling water, melt the fudge, milk, plus three tablespoons of the butter, whisking until smooth. Take off the heat to cool a little.
- In a separate mixing bowl, whisk the icing sugar and remaining butter, then slowly mix in the fudge. If it’s too runny, place in the fridge for 5 minutes, then whisk it once when you get it out again.
- Pipe the buttercream onto the cupcakes. I sprinkled mine with yellow sanding sugar, and Dr. Oetker’s Chocolate Stars.