Banoffee Cupcakes with Caramel Filling
Ingredients
Cupcakes
- 125g self raising flour
- 100g butter
- 100g caster sugar
- 2 eggs
- 1tsp baking powder
- 2 very ripe bananas
- 12 tsp carnation caramel
Frosting
- 100ml carnation caramel
- 100g icing sugar
- 250g mascarpone
- 100g butter
Preparation
Preheat oven to gas mark 4 or 180°C. In a bowl, cream together butter and sugar, then mix in eggs. Sift and fold in flour and baking powder. Mash the bananas in a separate bowl and add to the mixture.
Prepare a tin with 12 cupcake cases. Spoon half the cake batter into the cases, add 1 teaspoon of caramel to each, then top with the remaining batter. Bake for 20 minutes or until springy. Allow to cool completely before icing.
Prepare the frosting by whipping together the caramel, mascarpone, butter, and icing sugar.
Pipe the frosting onto the cupcakes using a large star tip nozzle. Fill a food bag with 2 teaspoons of beaten caramel, cut a small hole, and drizzle over the frosting. Enjoy!
