Sweet Banana-Caramel Cupcakes

Serves: 12

You will need

For the cupcakes:
210g plain flour
1 rounded teaspoon baking powder
½ rounded teaspoon bicarbonate of soda
110g Tate & Lyle Fairtrade light soft brown sugar
110g mashed Fairtrade banana (about 1 medium, peeled banana)
1 tablespoon Lyle’s Golden Syrup
1 teaspoon vanilla extract
2 large eggs, room temperature
150g unsalted butter, melted

For the buttercream:
125g Tate & Lyle Fairtrade golden caster sugar
1½ tablespoon water
5 tablespoons double cream
330g unsalted butter, room temperature
400g Tate & Lyle Fairtrade icing sugar
1 teaspoon vanilla extract
24 slices Fairtrade dried banana


1. You will need a 12-hole muffin lined with paper cake cases and a piping bag fitted with a star nozzle. Pre-heat the oven to 220ºC/Fan 200ºC/ 400ºF/Gas Mark 6.

2. Sift the flour, baking powder and bicarbonate of soda together in a mixing bowl. Stir in the soft brown sugar and make a well in the centre.

3. Beat the banana, golden syrup, vanilla extract and eggs together, then lightly mix into the flour mixture. Stir in the melted butter.

4. Divide the mixture between the muffin tins filling to half full. Bake on the middle shelf of the oven for 12 minutes or until well risen and golden. Remove to a wire rack to cool.

5. Make the caramel for the buttercream next. Combine the golden caster sugar and water in a small, wide, heavy-based pan over a low heat and stir until dissolved for about 2 minutes. Use a pastry brush dipped in water to brush down the sugar crystals on the sides of the pan to stop the caramel from crystallising. Increase the heat to moderate and cook the caramel for 7-9 minutes or until rich brown and slightly thickened. Remove, immediately stir in the cream – be careful as it will sputter, then leave to cool completely.

6. Cream the butter in a mixing bowl or food processor until soft, then sift over the icing sugar and mix again until smooth. Beat in the vanilla extract and then, by hand, lightly fold in the caramel to get a marbled effect. If the caramel has hardened too much just briefly soften it in the microwave to liquefy it again. Spoon the buttercream into the piping bag, pipe decorative swirls on top of the cupcakes and decorate with the banana slices. 

Recipe courtesy of www.tasteandsmile.co.uk

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