Banoffee Cupcakes
From Cherrapeño

Adapted from Cupcakes by Susannah Blake
Makes approx 10, more if making mini ones

60g unsalted butter, at room temperature
70g light soft brown sugar
1 large egg
1 ripe banana, mashed
115g self-raising flour
50g chewy toffees, chopped

To decorate:
180ml double cream, whipped
3-4 tablespoons dulce de leche
1 banana, sliced
1-2 tablespoons caster sugar if caramelising the bananas

Heat the oven to 180°C/350°F/gas 4.

In a large bowl, beat the butter and sugar together until creamy. Beat in the egg and fold in the mashed banana.

Sift the flour into the mixture and fold in. Gently fold in the chopped toffees.

Spoon the mixture into well greased muffin tins, or tins lined with cupcake cases.

Bake for about 16-18 minutes, until risen and springy to the touch. Mini cupcakes will take less time to cook, keep your eye on them.

Remove from tins and cool on a wire rack.

To decorate, pipe or spoon the whipped cream on the top of the cakes, top with slices of banana and drizzle with the dulce de leche.

If caramelising the banana, sprinkle some caster sugar on the slices and melt the sugar with a blowtorch or a hot grill. Leave to cool before using - the sugar should be crispy.