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1
Preheat the oven to 180 celsius, beat the butter and sugar until light and flufy.
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2
Crack in the eggs, once at a time, beating until smooth on each occasion.
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3
Add the mashed bananas and the natural yoghurt to the mixture.
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4
And then add the dry ingredients and fold trough the mixture.
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5
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.
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6
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.
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7
Remove from the heat, add the milk and icing sugar and beat well.
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8
Allow it to cool to make it into a piping consistency.
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9
Place the icing into a piping bag and decorate the cupcake whilst the icing is still just warm.
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10
Finish with some chopped walnuts or chocolate strands.
