135gbuttersoftened (use Stork hard margarine if dairy-free)
200gcaster sugaror light brown sugar
4medium eggs
200ggluten-free self-raising flour
1/4tspxanthan gum
1/2tspgluten-free baking powder
3-4ripe bananasmashed
For the filling
jar/tin of shop bought caramelsee FAQ section for dairy-free alternative
For the whipped cream topping
300mldouble creamsee FAQ section for dairy-free alternative or use buttercream topping below
3tbspicing sugar
For a buttercream topping
150gbuttersoftened (use Stork hard margarine if dairy-free)
300gicing sugar
1tspvanilla extract
To finish
grated chocolatedairy-free if necessary
caramel sauceuse Stork hard margarine if dairy-free
ripe banana slices
Instructions
For the cupcakes:
Preheat your oven to 160C Fan / 180C and prepare your cupcake or muffin tin with cases. I like to put a sprinkle of rice underneath each case to help with moisture.
In a large bowl cream together your butter and sugar until light and fluffy.
Add your eggs in one at a time, mixing briefly in between each.
Then mix in your flour, baking powder and xanthan gum until combined.
Finally, fold through your mashed banana.
Spoon the mixture into your cupcake cases, about 3/4 full.
Bake in the oven for 20-22 minutes until cooked through and golden. Place of a cooling rack to fully cool.
Once cooled use a cupcake corer to make a hole in the centre of each cupcake and fill the whole with caramel.
For the whipped cream topping:
Whip together your icing sugar and double cream until soft peaks - it should still have a nice smooth glossy texture but be firm enough to pipe well.
For the buttercream topping:
Beat your softened butter until more pale in colour - it takes 3-5 minutes. Then add your icing sugar and vanilla and beat that in until fully combined. It should be perfect texture to pipe - if too stiff add a little milk and mix it in.
To assemble:
Place either your whipped cream or buttercream into a piping bag with a star nozzle. Pipe onto your cupcakes. You can also spoon buttercream on if you prefer.
Sprinkle with grated chocolate, drizzle with extra caramel sauce and add a banana slice just before serving. Enjoy!