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Banana & Caramel Cupcakes

Banana & Caramel Cupcakes


For the Cupcakes

  • 190g flour
  • 10g baking powder
  • Pinch salt
  • 125g butter softened
  • 220g sugar
  • 3 eggs
  • 75g natural yoghurt
  • 50ml milk
  • 2 ripe bananas mashed
  • 1 pkt caramel filled easter eggs
 For the Chocolate Frosting
  • 180g dark chocolate melted
  • 250g butter softened
  • 40ml milk
  • 175g sifted pure icing sugar
  • 1 tsp vanilla extract


For the Cupcakes

Heat oven to 180°C. Whip together the butter and sugar until light & fluffy. Add eggs one at a time & continue whipping. Add milk, banana & yoghurt. Gently fold in the sifted dry ingredients. Do not over mix. Line the surprise pan with cupcake wrappers or spray lightly with cooking spray. Place a caramel egg on the spike. Spoon or squeeze in the cake batter & cover the surprise centre. Bake for 10-12mins until golden and cooked. Allow to cool. Pipe with chocolate frosting & decorate.          
For the Chocolate Frosting

Whip butter and icing sugar until light and fluffy, add the milk, vanilla & melted chocolate and beat to combine. Pipe onto cakes and decorate.          

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