Tahini Caramel Banana Cupcakes

To make the Banana Cupcakes, preheat the oven to 350°F (177°C) and line 12 cupcake tins with cupcake liners.

• In a large bowl, sift together the flour, baking powder, baking soda and salt.

• Set aside. In a separate large bowl, whisk the oil with the granulated sugar for 1 minute, until incorporated. Add the eggs, one at a time, mixing each egg fully before adding the next. Add the vanilla and mashed banana and stir. Lastly, add the dry ingredients and fold with a rubber spatula until incorporated.

• Divide the batter evenly among the cupcake liners, filling them about two-thirds of the way. Bake for about 18 minutes. Start checking the cupcakes at the 15-minute mark, and keep baking and checking as necessary. To see if the cupcakes are ready, gently press with your finger on top of the cupcakes, and if they spring right back, that means they are done baking. Let the cupcakes cool completely before filling and frosting.

To make the Tahini Caramel Sauce:

• Place the granulated sugar and water in a small saucepan over medium heat. Use a spatula to stir the sugar until it melts completely.

• Don't stop stirring; it's important to make sure the sugar is melting evenly. Keep cooking the sugar and water syrup until it starts caramelizing; don't stir with a spatula at this point, simply swirl the pan around to distribute the heat evenly. The syrup will start to have an amber color after about 7 minutes.

• As soon as the syrup has a deep amber color, remove the pan from the heat and carefully add the tahini and butter. Stir until the butter melts, then add the heavy cream. Be careful with this step, as the caramel will bubble up. Return the pan to the heat and cook the caramel for 30 seconds over low heat, just to bring the ingredients together. You are just looking to incorporate the sugar syrup with the butter and heavy cream. If you cook too long, the caramel will become hard as it cools.

• Remove the caramel from the heat and pour it into a bowl. Let it come to room temperature before filling the cupcakes. It you make the caramel ahead, store tin the fridge and then reheat it gently for a few seconds in the microwave before filing the cupcakes.

To make the Tahini Caramel Swiss Meringue Buttercream:

• Mix the egg whites and granulated sugar in a heatproof bowl. Place the bowl over a small pan with barely simmering water to form a double boiler. Make sure the bottom of the bowl isn't in contact with the water in the pan. Whisk the sugar and egg whites until they reach 140°F (60°C) on a candy thermometer, then remove from the heat.

• In an electric mixer, beat the egg white mixture with the whisk attachment at high speed, until stiff peaks form. This might take from 5 to 10 minutes, depending on your mixer. With my hand mixer, it takes me about 10 minutes, but it takes me about 5 minutes with my stand mixer. The meringue should be glossy and white.

• Now start to add the butter, with the mixer on medium-high speed. Add one slab of butter at a time, waiting a few seconds before adding the next one. Keep whipping until the buttercream looks creamy and fluffy and all the butter has been incorporated. This can take anywhere from 5 to 10 minutes, depending on the temperature of the butter and how well the meringue has been whipped. Once the buttercream has come together and is fluffy and creamy, add the cooled Tahini Caramel Sauce and mix until incorporated. Lastly, add the vanilla and mix.

To assemble the cupcakes, remove the center of each cupcake with a spoon. Next, spoon some of the Tahini Caramel Sauce into the middle of each cupcake. Place the Tahini Caramel Swiss Meringue Buttercream in a large piping bag fitted with the tip of choice. Pipe the frosting on top of the cupcakes.

The cupcakes can be stored in the refrigerator, covered, for up to 4 days. Let the cupcakes come to room temperature slightly before serving, so the caramel has a chance to soften up a bit.