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.

{Makes 14}

Ingredients

Banana cupcakes

• 6oz self-raising flour
• 4oz caster sugar
• 4oz margarine
• 2 eggs
• 3 over-ripe bananas
• 1tsp baking powder

Toffee buttercream

• 250g toffee
• 400g icing sugar
• 300g butter
• 4tbsp milk

Instructions

Oven temp: 180°C/320°F

1. 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
2. Peel bananas and mash well.
3. 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.
4. 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.
5. Spoon the mixture evenly into the cupcake cases, ensuring you smooth the tops down (it doesn’t have to be perfect!)
6. Put the cupcakes into the oven for 15-20 minutes until they feel spongey and the tops have got some colour.
7. Once out of the oven, place on a wire cooling rack to cool down.
8. 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.
9. 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.
10. Pipe the buttercream onto the cupcakes. I sprinkled mine with yellow sanding sugar, and Dr. Oetker’s Chocolate Stars.