Preheat the oven to 180 celsius, beat the butter and sugar until light and flufy.

Crack in the eggs, once at a time, beating until smooth on each occasion. Add the mashed bananas and the natural yoghurt to the mixture.

And then add the dry ingredients and fold trough the mixture. Divide the mixture between 24 medium muffin cases, arrange in a muffin tin if possible, so that each is 3/4 full and bake for 20 minutes or until a skewer comes out clean and let them cool.

Meanwhile its time to make our frosting, heat the butter and the brown sugar in a pan until it is bubbling and the sugar has disolved.

Remove from the heat, add the milk and icing sugar and beat well. Allow it to cool to make it into a piping consistency.

Place the icing into a piping bag and decorate the cupcake whilst the icing is still just warm. Finish with some chopped walnuts or chocolate strands.