How to make it
For The Cake
Preheat the oven to 350F and spray 24 miniature cupcake tins with non-stick spray. Alternatively, line 12 normal cupcake tins with paper cups.
In a stand mixer fitted with a whisk attachment, beat sugar and eggs for 4-5 minutes until light and fluffy.
While beating, in a small bowl mash bananas. Combine yogurt and vanilla.
In another small bowl, sift together flour, baking soda, salt, and cinnamon.
Turn stand mixer down to low speed. Slowly drizzle in oil down the side of the bowl.
Add in banana mixture and whisk until combined.
Gently fold in dry ingredients by hand.
Spread batter into prepared sheet pan. Sprinkle with chocolate chips.
Bake for 14-20 minutes (mini cupcakes). The cake is done when you can press gently in the centre and it springs back, and when a toothpick inserted comes out clean.
Allow to cool for at least 30 minutes.
For The Frosting
In a stand mixture fitted with a paddle attachment, beat soft butter until light and fluffy. Add in sifted sugar and beat until no lumps are visible.
Add in 1/4 cup salted caramel frosting, and beat until smooth.
IF your frosting is too thick for your liking, thin out with 1 Tbsp milk.
To Assemble
Pipe frosting on cooled cupcakes.
Sprinkle with crushed toasted almond slivers.
Add a drizzle of salted caramel.
What you’ll Need
For the Cupcakes
1 1/2 large, or 2 small ripe bananas
1 Tbsp greek yogurt
1 tsp vanilla
1/2 Cup white sugar
1 egg
1/4 Cup oil
3/4 Cups + 1 1/2 Tbsps flour
1/2 tsp sea salt
1/2 tsp baking soda
3/4 tsp cinnamon
For the Frosting
1/2 Cup butter, room temperature
1 Cup powdered sugar, sifted
1/2 tsp sea salt
1/4 Cup Salted Caramel Sauce
To Garnish
1/4 Cup toasted slivered almonds
2 Tbsps salted caramel sauce to drizzle
