125g Stork or softened butter
125g S/R Flour
125g caster sugar
1 tsp of vanilla extract
6 crushed hobnobs
1 very soft banana mashed up
9 Tbsp of caramel
1 pkt caramel nibbles
200g icing sugar
100g salted softened butter
Food colour gels if using
1 tbsp of hot water
Muffin tin lined with 12 cupcake cases
Preheat the oven 170
Spoon the crushed hobnobs between the 12 cupcake cases. Mix the butter and sugar together until light and fluffy Add the eggs and flour and mix until combined, now whisk in the mashed banana also adding the vanilla. Divide the mixture between 12 cupcake cases, I use an ice-cream scoop to get even cakes. Bake in a preheated oven for 18-24 minutes. Cool on a wire rack.
Once the cakes are completely cold with a teaspoon, scoop out a spoonful of each cake from the centre and fill with caramel. Pop the sponge plug back in to cover the caramel.
Whip the butter for about 6 minutes with a handwhisk, this will give you lots of air and the wonderful light texture. Next add the icing sugar to the bowl and rewhip for 6 mins until light and fluffy with a mousse like texture and at the last minute add a tsp of vanilla extract, any food colour and a tbsp of boiling water and whip this will give a lovely sheen to your buttercream.
Now spoon the buttercream into a piping bag and pipe low swirls onto each cake, drizzle with the remaining caramel and top with the caramel nibbles. Enjoy.
*I coloured my buttercream, but actually I think they would look just as beautiful in a natural state.
*Week 7 weight loss 21lbs (3lbs this week)