Dulce De Leche Cupcakes

Photo: Jo Ann

Ingredients

Cupcake batter:

1/2 cup (1 stick) plus 1 tablespoon unsalted butter, cubed

1/2 cup raw (or regular) sugar

3 tablespoons medium eggs 3 milk

9 ounces (about 1 & ¾ - 2 cups) se lf-rising flour

1 teaspoon baking powder 1 heaping teaspoon ground cinnamon

3 ripe bananas, mashed

dulce de leche

Preparation

Preheat the oven to 350 degrees and arrange 24 paper baking cups inside the muffin cups of two muffin trays. If making the batter by hand, cream the butter and sugar together, then incorporate the eggs, one at a time, and then the milk.

Don't worry about the batter appearing curdled at this point. Sift and add the dry ingredients, then stir in the mashed bananas. If making the batter in a food processor, give it a quick whizz after adding the bananas. Fill the paper cups two-thirds full, with about a tablespoon of batter, and bake for 25 minutes until risen and golden. Let cool.

Smooth a teaspoon of dulce de leche over the surface of each cake, but don't worry about completely covering it, the decorate with a chocolate heart in the center. If you like, dust with confectioners' sugar using a small strainer.