Step 1: Preheat the oven to 180°C/ 160°C fan oven/Gas Mark 4. Line a 12 hole muffin tray with Muffin Cases.
Step 2: Place the banana, oil, sugar and Vanilla Extract in a bowl and cream together until smooth. Sieve the flour, Baking Powder and Bicarbonate of Soda on top and fold into the mixture.
Step 3: Divide the mixture equally between the muffin cases place a spoonful of caramelised biscuit spread into each muffin case and using a skewer marble through the mixture.
Step 4: Place the cupcakes in the oven and bake for 20-25 minutes until the cupcakes are golden in colour and a skewer inserted into the centre comes out clean. – be careful if any caramel spread has bubbled over as it’ll be very hot. Leave the cupcakes in the tray to cool for 15 minutes and then remove and place on a cooling rack to cool completely.
Step 5: Once the cupcakes are completely cool, place a dollop of Cream Cheese Icing on each cupcake.
Step 6: When you are ready to serve, slice the banana a place a slice of banana on each cupcake and drizzle with any remaining caramel spread.
|Per Serving||Per 100 g / ml|
|Fat||13.83 g||11.72 g|
|Carbohydrate||59.36 g||50.30 g|
|Protein||2.69 g||2.28 g|
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