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preheat the oven to 180°C.
beat the butter and sugar until light and fluffy.
crack in the eggs, one at a time, beating until smooth on each occasion.
mash the bananas on a chopping board with a fork and then stir through the cake mix with the yoghurt.
sieve in the flour, cinnamon, bicard and baking powder and fold through the mixture.
stir in the chopped nuts.
divide the mix between 12 muffin cases, arranged in a muffin tin if possible, so that each is ¾ full.
bake for 20 minutes until risen, golden and a skewer comes out clean.
remove and leave the cupcakes to cool on a wire rack.
heat the butter and brown sugar for the icing in a pan until it is bubbling and the sugar has dissolved.
remove from the heat, add the cream and icing sugar and beat well.
allow it to cool to make it into a piping consistency.
place the icing into a piping bag and decorate the cupcake whilst the icing is still just warm.
finish with dried banana chips, toffee pieces and/or chocolate strands.

makes 12 cupcakes

• cupcakes
• melted butter (140g)
• light brown sugar (200g)
• 3 large eggs
• 3 small bananas (350g unpeeled)
• 1 tsp ground cinnamon
• 4 tbsp natural yoghurt
• plain flour (300g)
• ½ tsp baking powder
• 1/2 tsp bicarbonate of soda
• chopped walnuts (50g)
  
  
• icing
• Butter (100g)
• Brown sugar (200g)
• 8 tbsp cream or milk
• icing sugar (400g)
  
  

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Banoffee Cupcakes