Banoffee Pie Cupcakes

I recently bought Primrose Bakery's cookbook and I am targeting to try all the recipes in the book before 2013 :). 

Here's a recipe for Banoffee Pie Cupcakes topped with Caramel Buttercream Icing which I've recently tried.

For the cupcakes you will need the following ingredients, 

Preheat the oven to 180 degrees celsius. Cream the butter and sugar in a bowl with a hand mixer or a whisk if you don't have one. To cream by the way, simply means to mix the sugar and butter to a point that it looks smooth and fully integrated. 

Once the mixture looks pale and smooth you may add the eggs one at a time, mixing after each addition. 

Add the vanilla extract and beat/whisk again.

Gradually add the flour and the baking powder and beat/whisk again to combine.

Mash the bananas using a fork on separate bowl and add it to the flour mixture.

Pour the mixture on a muffin tray lined with muffin cups.

Bake for 20-25 minutes.

You will need the following for the buttercream icing,

To prepare the icing, mix the butter,milk & brown sugar in a saucepan and cook over high heat. Stirring continuously bring the mixture to a boil. Remove from heat after about a minute of boiling. Stir in half of the icing sugar.

Allow the mixture to cool slightly then add the rest of the icing sugar and the vanilla extract and stir until it thickens.Spread over the cooled cupcakes. 

What I like about this recipe is that the steps are quite easy to follow, no complicated steps to confuse a newbie baker and the ingredients are quite easy to find, however should I try to do this next time I'll probably tweak it a bit to suite my taste...