BANANA CUPCAKES WITH SALTED TOFFEE CARAMEL FROSTING

1 stick unsalted butter
1/2c sugar
1 egg
1t vanilla extract
1/2c yogurt (plain or vanilla)
1c ripe banana
1 1/2c flour
1/4t salt
1t baking powder
1/2t baking soda
1/4c shredded coconut
1/4c toffee bits or butterscotch chips


Salted Toffee Caramel Frosting:
1T flour
1/4c milk
1/4c butter
1/4c sugar
1t vanilla
3T caramel topping
1/8c shredded coconut
1/4c salted peanuts, chopped
1/4c toffee bits

Preheat oven to 350*  In a bowl mix butter and sugar until creamy. Add egg, vanilla, yogurt, and bananas and mix well.  Add flour, salt, baking powder, and baking soda and stir until blended. Fold in coconut and toffee.  Bake in cupcake liners for 20-25min.

For frosting, stir together flour and milk until well-blended. Microwave for 1 min and let set until completely cooled (at least an hour).  Beat butter, sugar, and vanilla until very light and fluffy. Add flour/milk mix and beat on high until icing is fluffy and smooth. Add caramel topping and mix well. Stir in coconut, peanuts and toffee. Frost cupcakes when they are cool.