Banoffee Cupakes

Preheat your oven to 180°C/gas mark 4.

Line a 12 hole muffin tin with paper cases.

For the cupcakes: Cream butter and sugar together until fluffy; once combined add the egg and egg yolk slowly, beating well between each addition. If the mixture curdles slightly, don’t worry, just beat on a high speed until it looks a little more settled.

Next mix in the flours, bicarbonate of soda and allspice; followed by the mashed banana and sour cream.

Pour the mixture into the prepared cases and bake for 20 minutes. Once cooked, leave to cool in the pan for 10 minutes before turning onto a wire rack.

Whilst the cakes are cooking you can prepare the topping. Take your digestives and place them in a sandwich bag before smashing them to smithereens with a rolling pin or similar object. I realise smithereens isn’t particularly technical but I like the way it sounds. Basically, you want a fairly fine crumb.

Now the cakes are cool, take a small sharp knife and make a circular incision in the middle of the top of the cakes about an inch wide pointing the knife at an angle towards the centre of the cake. You are basically cutting out a portion of the top of the cake, so you can fill it with the caramel. Once you’ve completed the circle you can pull the centre out and you should have a little piece of cone-shaped sponge. Now cut the tips off all of these cones leaving just the top which will go on top of the cake after filled, to work as a plug. Fill the gap in the cake with the caramel and place the plug back on the top of the cakes.

Top the cakes with whipped cream and sprinkle on digestive pieces.