Banoffee Cupcakes with Salted Caramel Sauce

Line 12 holes of ½ cup capacity muffin tins with cupcake liners. 

Preheat the oven to 160°C fan bake

Cakes: Combine the flour, sugar, baking powder, baking soda, salt and the toffees in a large bowl. Whisk the oil, eggs, bananas, sour cream and the vanilla together. Pour into the flour mixture and fold together to combine, ensuring there are no pockets of flour in the batter. 

Spoon into the cupcake cases and bake for about 25 minutes or until a skewer inserted into the center comes out clean. Cool.

Icing: Beat the butter for a couple of minutes then add the cream cheese and beat until light and fluffy. Add the icing sugar and vanilla extract and beat for 2 minutes.

To assemble: Pipe or spoon the icing onto the cupcakes. Drizzle with salted caramel and a sprinkle of pecans. Cupcakes will keep for 3 days in an airtight container. Makes 12.

Salted Caramel Sauce

This makes more sauce than you need for drizzling over the cakes but it will keep for 2 weeks in the refrigerator. 

Put the sugar and water in a medium saucepan and slowly bring to the boil, making sure all the sugar has dissolved before it boils. Wipe down any stray grains of sugar from the sides of the pan with a pastry brush dipped in water. 

Cook until the sugar turns a deep golden colour, gently swirling the pan so it colours evenly. Take off the heat and immediately add the cream, taking great care as it will bubble up furiously.

Add the salt and stir until smooth then leave to cool for 10 minutes. Whisk in the butter a few pieces at a time until the sauce is thick and glossy. Transfer to a bowl and cool.