This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
2.In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in vanilla. Add eggs, one at a time, beating well.
3.Fold in self-raising flour alternately with combined banana and milk. Spoon mixture into paper cases so each is two-thirds full.
4.Bake for 20-25 minutes until cooked when tested. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
5.In a small bowl, whisk caramel condensed milk until smooth. Transfer to a zip-lock bag and snip a small piece from one corner.
6.Using a 2cm round cutter, remove a round from the middle of each cupcake. Fill with caramel. Dollop with whipped cream. Sprinkle with biscuit crumbs, sliced jersey caramels and extra banana. Drizzle with remaining caramel.
Note
- Whip 600ml cream to soft peaks using an electric mixer.