Ingredients

Method

For the cupcakes
• 165 g butter, softened
• 210 g sugar
• 3 free-range eggs
• 1½ t vanilla extract
• 315 g cake flour
• ½ salt
• ½ t ground cinnamon
• 1 t bicarbonate of soda
• 360 g ripe bananas, mashed
• 75 g sour cream
• 50 g chocolate chips
• 50 g pecan nuts, roasted and chopped
For the icing
• 300 g butter, softened
• 130 g icing sugar
• ¼ t salt
• ½ t vanilla extract
• Caramel Treat, for topping

Method

Ingredients

To make the cupcakes: Preheat the oven to 160ºC.
Line a couple of 12-muffin pans with baking cups. Cream the butter and sugar, then slowly mix in the eggs and vanilla extract. Sift the dry ingredients together and stir into the butter-and-sugar mixture, alternating with the banana and sour cream. Fold in the chocolate chips and chopped pecan nuts.
Pipe the mixture into the baking cups and bake for 20 minutes. Leave to cool on a wire rack.

To make the icing and decorate: Cream all the ingredients for 30 minutes, or until light and fluffy. Pipe onto the cupcakes and top with a dollop of Caramel Treat.