What's special about these cupcakes is that the actual cake is sugar-free.
I don't need to tell you the health risks of eating too much sugar, they are everywhere at the moment and, quite frankly, sugar is getting a bad rep and is no longer cool.
Obviously the Hershey's chocolate frosting contains sugar (sugar-free icing is almost impossible) but I substituted using sugar in the actual cake with mashed up banana.
You see, when bananas are oven baked they produce their own natural sugars making them taste sweeter and a perfect substitute for caster sugar.
For the cake:
150g plain flour
1 tablespoon baking powder
75g unsalted butter
1 mushed banana
For the icing:
300g icing sugar
100g unsalted butter
Hershey's chocolate syrup
Heat the over to 170C.
In a large bowl, mix together the flour, baking powder and butter with an electric whisk...
Pour and mix in the milk to the mixture and add two eggs, beat well...
Stir in the mashed banana...
...and place the mixture in cake tins.
I make the cakes extra big by baking them in a muffin tin.
Fill the cases two thirds high so they have space to rise and cook in the oven for around 20 minutes...easy!
Make the chocolate icing while the cakes are cooling....get ready for some serious bowl-licking action.
Mix together the icing sugar, butter and chocolate syrup with a whisk until the mixture is light and fluffy.
Spread evenly over your cakes.
As the temperature is around 33C outside at the moment, I keep them in the fridge and serve cool - surprisingly refreshing in this heat!