Steps
- 1
Preheat the oven to 180 celsius, beat the butter and sugar until light and flufy.
- 2
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.
- 3
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.
- 4
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.
- 5
Remove from the heat, add the milk and icing sugar and beat well. Allow it to cool to make it into a piping consistency.
- 6
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.
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