Banoffee Cupcake with Caramel Frosting

Ingredients:
140g butter
200g brown sugar
3 eggs
350g bananas ~ mashed (3 small bananas)
4 tbsp natural yoghurt / 1/4 cup buttermilk
1 tbsp cinnamon
2-1/2 cup AP flour
1/2 tsp baking powder
1/2 tsp baking soda
Walnuts (Optional)

Directions:

1. Preheat oven to 170 deg.  Line 12-cup muffin tin with liners & set aside.
2. In stand mixer, cream together butter & sugar until light & fluffy.  Beat in the eggs, one at a time, until smooth on each occasions.  Scrape down the sides as needed.
3. Then stir in the mashed bananas & yoghurt till all combined.
4. Slowly add in sifted flour mixture until just combined.  Do not overmix.
5. Divide batter evenly between cupcake tins (weight 70g each).  Bake for 25 mins or until toothpick inserted in the middle of cupcake come out clean.   Allow cupcakes to cool completely before frosting.

Caramel Frosting:

400g confection sugar

200g brown sugar

100g butter

8 tbsp cream/milk

Directions:

1. Heat the butter & brown sugar in a pan until it is bubbling & the sugar is dissolved.
2. Remove from heat, add the cream & icing sugar, beat well.  Allow it to cool to make it into a piping consistency.
3. Place the icing into a piping bag & decorate the cupcake whist the icing is still just warm.  finish with dried banana chips, toffee pieces and/or chocolate strands.