How to Make
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Whisk the eggs and caster sugar in a bowl.
Add the rapeseed oil and vanilla extract and continue to mix until the mixture is thick and smooth.
In a separate bowl, mix the flour, baking powder, oatmeal and bicarbonate of soda together.
Add this to the wet mixture and fold in by hand along with the buttermilk.
Spoon mix into cupcake cases and bake for 15 - 17 mins at 160 C.
Leave to cool.
Make the buttercream by beating the butter in a large bowl until soft.
Add half of the icing sugar and beat until smooth.
Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth.
Beat in the milk, if necessary, to loosen the mixture.
Spoon mixture into a piping bag ready to pipe onto the cupcake.
Once cooled, pipe the buttercream icing onto the cupcake and finish with a drizzle of caramel sauce and banana.