Banoffee CupCakes

A fabulous cupcake combo that's a winner for children and adults alike. Fudge and baked Banana.........heaven

Course CupCakes

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings cupcakes

Calories 428kcal

Author Jenny

80 grams unsalted butter soft
250 grams caster sugar
240 grams self raising flour
1 tsp caramel extract
1 tsp baking powder
2 medium bananas
2 large eggs
240 mls semi or whole milk
1 pinch salt
50 grams fudge pieces I buy fudge sprinkles from supermarkets but you could chop fudge up finely.

Preheat your oven to 190 C and line a 12 hole muffin tray with paper cases.
Using a free standing mixer with the paddle attachment or hand held electric whisk, beat together the flour, butter, sugar, baking powder and salt until the mixture looks like sand.
In a jug measure out the milk and then whisk in the eggs and caramel extract. Pour this into the dry ingredients and mix well for a couple of mins.
Mash the bananas and add to the mixture along with the fudge pieces. Mix well with a wooden spoon or suchlike.
Fill the paper cases about ¾ full and bake for around 20/25 mins or until slightly golden and springy to the touch.
Leave in the tray for five mins before putting them on a wire tray to cool.

I simply put the butter ,sugar and caramel in a food processor and whizz like a bitch until combined.
Decorate your cupcakes as the moment takes you and don't forget the fudge sprinkles.
Apply to pained face.