Biscoff (Speculoos) Banana Cupcakes

For the cupcakes:

Preheat oven to 350°F (180°C). Line 12 muffin pan cups with paper liners or lightly butter and flour it.

In a medium bowl, combine flour, baking powder,baking soda and salt.

In a large bowl mash the bananas (using a fork or a potato masher). Then add the sugar, butter and vanilla extract and mix thoroughly. Then add the egg whites and Biscoff/Speculoos spread . Mix well.

Add the dry ingredients to the wet and mix just enough to combine. Be careful to not over-mix. Scrape sides of bowl, mix again then divide the batter between the 12 cups (they should be 2/3 full).

Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, put pan on a wire rack, and let them cool for 5 minutes in the pan. Remove cupcakes from pan and let them cool completely.

For the frosting:

In a saucepan mix the sugar, cornstarch and flour. Slowly mix in the milk and evaporated milk, whisking until well combined and lump free. Incorporate the Biscoff/Speculoos spread, mix well. Finally add the cubed butter. Cook over medium heat. Whisk constantly until the butter is melted and the frosting thickens.

Remove from heat. You can run it through a sieve if you like. Lightly press some plastic wrap on top of the mixture. It will prevent a skin from forming. Let it cool then refrigerate it for a few hours (overnight if possible).

Once chilled put the mixture into a bowl and use a mixer to whip it until light and fluffy. Frost your cupcakes. Eat!