Step 1

In a large mixing bowl, mush the banana into puree, add the butter and light brown sugar and whisk using an electric whisk to combine the ingredients together.

Step 2

Add the vanilla extract, cinnamon, egg and self-raising flour and whisk further to create the batter for the cupcakes. Pour the batter ¾ of the way in disposable cupcake cases.

Step 3

Set your Ninja Mini Flip oven to bake at 170C degrees (if you are using a regular oven, do make sure you preheat the oven at the beginning), place the cupcake sponges in the oven and bake for approximately 15-18 minutes.

Step 4

When the cupcake finish baking, leave them to cool completely.

Step 5

Prepare the buttercream by placing the room temperature butter in a mixing bowl and whisk using and electric mixer, whisk for approximately 5-7 minutes. Add 100g of the icing sugar and whisk together, then add the remaining 100g along with milk and banana extract and whisk together until you achieve a creamy buttercream.

Step 6

Pour the buttercream into a pipping back with a nozzle of choice, pipe each of the cupcakes and decorate with banana crisps.

This recipe makes approximately 4-5 cupcakes, if you want to make a bigger quantity, simply double the ingredients.