Cookery: Super cupcakes

A sensationally sweet adaptation of a traditional, rich pud into a cupcake, this is the perfect treat for afternoon tea – or any time!

Makes: 18

✱ 125g (4oz) self-raising flour

✱ 125g (4oz) light muscovado sugar

✱ 125g (4oz) butter

✱ 2 medium eggs

✱ 75g (2½oz) mashed banana

✱ 1tsp vanilla extract

For the topping:

✱ 380g jar caramel sauce

✱ 175g (6oz) butter

✱ 350g (12oz) icing sugar

✱ 100g (3½oz) fudge cubes

✱ 45g (1½oz) dried banana slices

You will need:

✱ A muffin tin that will hold 18 cakes, lined with paper cases

1 Preheat oven to 180C/Gas 4. In a bowl, whisk together the flour, sugar, butter, eggs, banana and vanilla until pale. Spoon into the paper cupcake cases and bake for 20-25 mins until springy when lightly pressed.

2 Cool on a wire rack, then cut a small well in each cake and fill with 1tsp caramel sauce.

3 Make the topping: whisk the butter with the icing sugar, add 150g caramel sauce and whisk again. Spoon into a piping bag with a star nozzle and pipe over cakes (optional). Sprinkle with fudge and banana slices.

PER CUPCAKE: 390 cals, 20g fat, 13g sat fat, 49g carbs