These fun banana cupcakes are not to be missed! Round up the kids for a Sunday baking sesh or save this one for some school holiday fun in the kitchen.

Ingredients

455g packet banana muffin mix

230g tub Philadelphia Classic Icing

1⁄4 cup Top ‘N’ Fill Caramel

Assorted fresh fruit (berries, kiwifruit, mandarins, cherries, grapes, apple, banana) and mini marshmallows, to decorate

Method

Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.

Prepare muffin mix according to packet directions. Divide evenly among prepared paper cases.

Cook in a moderate oven (180C) for about 20 minutes, or until cooked when tested. Remove. Stand in pan 5 minutes before transferring to a wire rack to cool.

Combine icing and caramel in a bowl.
Mix well. Spread evenly over cupcakes.

Decorate cupcakes with fruit and marshmallows, using picture as a guide.

Mel Burge