Baked Expectations: Banoffee Cupcakes

Amidst my recent delusions of owning some sort of bakery-cum-bookshop, I've been on a bit of a mad baking spree the past couple of weeks. Which is really helpful for my half marathon training...

But that's really not the point.

I got challenged to make some Banoffee flavoured cupcakes and, dear reader, I accepted that challenge. The outcome was wonderful, as you can see from the beautiful (and artistically taken) picture above. So I thought I'd share with you my recipe for banoffee cupcakes.

• 250g Caster Sugar
• 250g Chopped Banana
• 1 tbsp Unsalted butter
• Couple of drops of Vanilla Extract
• 150ml Sunflower Oil
• 2 Large eggs
• 225g Plain Flour
• 1 tsp Baking Powder
• 1 tsp Bicarbonate of Soda
• 1 tsp Mixed Spice
• 100ml Plain Yogurt

For the topping;

• Double Cream
• Icing Sugar
• Crushed Biscuits (preferably Hobnobs)
• Fresh Banana (only if you're going to eat it immediately, otherwise they go brown)

1. Start by making the caramel, which is what gives the cupcake it's slight toffee flavour, by putting 150g of the caster sugar into a pan on a medium heat. The important thing is to leave it alone, just let it turn a lovely dark brown around the edge and then, and only then, can you give it a little stir. Once it's all a lovely golden brown add a tiny drop of water. BUT don't do what I did and go in unprotected because it WILL spit at you. And it WILL hurt. Now that it's all bubbly, add the chopped banana and stir gently until the banana's gone a bit mushy.
2. Allow the mixture to cool to room temperature. Whilst that is happening pop the oil, eggs and remaining sugar into a bowl and give it a bit of a stir, until you have a well mixed, unappetising gloopy substance. It'll look a bit like wallpaper paste.
3. Add the cooled caramel/banana substance with the yogurt to the eggy/wallpapery gloop and mix well.
4. Sift all the dry ingredients into the caramel-y/banana-y/eggy/oily gloop and fold. Don't stir frantically, fold gently instead.
5. Now it'll still bit quite thick and gloopy but it'll come good in the end. Spoon the mix into little cupcakes cases. I made about 16 from this recipe and they were huge! 
6. Pop in a preheated oven (180c) for about 20-25 mins.
7. To make the topping, literally just whip up however much double cream you think is appropriate to top 16 cupcakes. You're an adult, you can judge this for yourself or do I have to tell you everything? Pop a bit of icing sugar in their for added calories/taste and pipe nicely on top of your cupcakes. Sprinkle with crushed biscuits and love for added texture. 
8. Enjoy and share with your loved ones, who shall now love you all the more. 

P.S I'm completely willing to accept cake requests for birthdays, christenings, weddings, tuesdays etc.