Banana and caramel cupcakes



Preparation time:

20 minutes

Cooking time

25 minutes


You’ll need:

For the 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:

Step 1

Pre heat the oven to 180C/160C fan.

Step 2

Line a 12-hole muffin tin with paper cake cases.

Step 3

Beat together the butter, flour and sugar until it resembles sand.

Step 4

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.

Step 5

Spoon the batter into the cake cases and bake for 25 minutes.

Step 6

Remove from the oven and cool on a wire rack.

Step 7

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.

Step 8

When the cakes are cold, pipe or spoon the icing on top, drizzle with caramel sauce (optional) and decorate with banana chips.

Pin It on Pinterest