1

Preheat the oven to 160ºC, fan 140ºC, gas mark 3. Prepare a cupcake tin with twelve cupcake liners and set aside.

2

Sift together the dry ingredients in a bowl. Add the egg, sugar, sweetener, fromage frais and mashed banana and mix until the batter is smooth and well combined.

3

Divide the mixture between the cases and bake in the centre of the oven for 15-18 minutes until risen and springy.

4

While the cakes are cooling, make your caramel. Slightly warm 30ml of the cream with 30ml water and the salt either on the hob or in the microwave. In a medium saucepan, heat the sugar over a medium heat for a couple of minutes, resisting the urge to stir. The sugar will start to caramelise, you can swirl the pan gently at this stage to mix in the unmelted sugar. Once a light amber colour is reached, switch off the heat and slowly add the warmed cream mixture, stirring constantly.

5

Once the cakes and caramel have cooled, whip the remaining 90ml cream until stiff. Set 1 tbsp caramel aside for decoration, then whip the remaining caramel and whipped cream together.

6

Decorate the cakes with a swirl of caramel cream (pipe it if you like), a drizzle of the remaining caramel and a few chocolate swirls.