Banana Toffee Cupcakes Anyone?

The Date is Thursday March 26th, and I'm in the mood to make some cupcakes, so what do I do? I grab my handy dandy cupcake book and bake up a storm. This rounds challenge? Banana and Toffee.

Apparently for these cupcakes, a really ripe banana that's still slightly green produces the best flavour, however, I used a soft brown banana, so I couldn't tell you, perhaps later I'll try it the other way.

This makes 12 standard-size cupcakes.

You need:

A 12-hole bun tray lined with paper cases

For The Cupcakes:
3.5 oz butter, softened
3.5 oz light soft brown sugar
2 medium eggs
3.5 oz self-raising flour (if you don't use self-raising, your cupcakes will not rise since there is no baking soda/powder in the recipe.... you can buy it at the grocery store, it is NOT all purpose flour, I found this out the hard way)
1 banana, mashed

For The Topping:
3.5 oz butter
4.5 oz condensed milk
2 oz caster sugar
1 tbsp golden syrup

chocolate sprinkles

Directions
1. Preheat the oven to 375 degrees F, 190 degrees C, or 5 on gas.

2. To make the cupcakes, beat the butter and sugar together in a bowl until the mixture is light and fluffy. Add the eggs and flour to the bowl. Beat until the mixture is smooth, then fold in the mashed banana. Divide the mixture between the paper cases and bake in the centre of the oven for 12 to 15 mins until the cakes have risen and are just firm to the touch in the centre. Remove the cakes from the oven and transfer them to a wire rack to cool.

3. Meanwhile for the topping, Place the butter in a large microwavable bowl and melt it for about 30 to 40 seconds. Stir in the condensed milk, sugar, and golden syrup. Cook the topping in the microwave for 4 to 7 minutes on high power, stirring at the end of every minute (be sure to do this since it will boil over and there will most likely be a very large, sticky, hot mess) until it is a pale golden colour. It can also be cooked in a saucepan for 4 to 7 minutes stirring constantly so it does not stick to the bottom of the pan.

4. Leave the topping to cool and thicken slightly, then spread over the cooled cupcakes.

5. Top with chocolate sprinkles.

* Note, if these are for yourself, any colour of cupcake liner will work, but for parties, use decorative liners, they add a burst of creativity to the cupcake!