Banana and caramel cupcakes
70g salted butter, at room temperature
220g self-raising flour
200g caster sugar
200ml Arctic Iced Coffee Caramel Latte
2 large eggs
1 banana, mashed
For the icing
400g icing sugar
100g salted butter, softened
50ml Arctic Iced Coffee Caramel Latte
Caramel sauce and dried banana chips to decorate
What to do:
Pre heat the oven to 180C/160C fan.
Line a 12-hole muffin tin with paper cake cases.
Beat together the butter, flour and sugar until it resembles sand.
In a separate bowl whisk the Arctic Iced Coffee Caramel Latte and eggs. Gradually add this liquid to the cake mixture until it’s all incorporated and smooth. Stir in the banana.
Spoon the batter into the cake cases and bake for 25 minutes.
Remove from the oven and cool on a wire rack.
To make the icing, whisk together the butter and icing sugar. Slowly add 50ml of Arctic Iced Coffee Caramel Latte until you have a smooth, spreadable icing.
When the cakes are cold, pipe or spoon the icing on top, drizzle with caramel sauce (optional) and decorate with banana chips.