bananna cupcakes

Double caramel cupcakes are a sweet treat for all caramel lovers and for those who are just about to step into the world of delightful caramel and enjoy.

Ingredients:

For the cupcakes:

- 150 ml yoghurt
- 3 eggs
- 200 g caster sugar
- 350 g flour
- 12 g baking powder
- 120 ml oil
- 2 bananas
- 24 caramel toffee For the cream:

- 4 teaspoons water
- 220 g sugar
- 2 teaspoons golden syrup
- 240 ml sweet cream
- 2 tablespoons butter
- ½ teaspoon salt
- 150 g creamy cheese

Preparation method:

1. Preheat the oven to 180C/350F and line 24-hole muffin tin with the paper cases.

2. Whisk the yogurt, eggs, sugar and oil into mixing bowl.
3. Sift the flour and baking powder into a bowl. Make banana puree (mash them using fork).

4. Stir the banana puree into egg mixture using an electric whisk.
5. Fold in the flour mixture and combine using metal spoon, until just combined.
6. Spoon the mixture into the paper cases to 1/3 full and place caramel toffee. Cover with some cupcake mixture.
7. Bake the cupcakes for 20 minutes or until gold brown. Leave onto wire rack to cool.
8. Meanwhile, prepare the caramel frosting. In the deep sauce pan add the water, sugar and golden syrup. Stir using wooden spoon and heat gently.
9. Leave to simmer for three minutes, and cook until you have golden colour. (During the cooking do not stir, just shake the pan).
10. Remove from the heat, wait for 30 sec, and stir in the lemon juice, salt, butter and sweet cream.

11. Place back again on low heat source and cook until thickens.
12. When the caramel is cooled, whisk it with creamy cheese.
13. Spoon the mixture into piping bag and pipe onto cupcakes.