Gluten-free banoffee cupcakes

Gluten-free banoffee cupcakes (makes 24 cupcake size cakes)

Ingredients

• (4.5 ounces) unsalted butter, softened
• 1 teaspoon (1/6 ounces) natural vanilla extract
• 250g (2/3 cup) caster sugar (superfine sugar)
• 2 eggs
• 250g (1 cup) self-raising flour
• 4 fresh bananas, mashed
• 130g extra small fudge chunks

Cooking instructions

1. Preheat oven to 160-180 deg C (325-350 deg F)
2. Line muffin tray with paper cases or baking tray with silicone cases
3. Beat butter, eggs, vanilla extract and sugar with an electric mixer until the mixture turns a pale colour
4. Stir in flour, mashed banana and fudge chunks
5. Divide mixture among cases
6. Bake for 25-30 minutes
7. Place cakes on a wire rack to cool

To Decorate (24 cupcake size cakes)

What you will need

• 56 large fondant flowers
• 56 small fondant flowers
• Green vanilla buttercream
• Grass icing tube no.233
• Icing bag or bottle

Instructions

1. Spoon green buttercream into a piping bag or bottle fitted with a nozzle attached
2. On top of the cakes, starting at outside edge and working in circles, pipe buttercream by squeezing a small amount on to cake at 90 degree angle, pulling up and away when icing strand is long enough (about 3 cm) stop squeezing and pull tip away at various angles (see pics for how-to)
3. Push fondant flowers lightly into iced grass

Have a sweet day!