What’s Topaque? The new name for everyone’s favourite sticky dessert wine, Tokai, and it’s absolutely divine in these rich banana cupcakes topped with luscious caramel buttercream. Serve with a glass of Topaque of course!

Ingredients – makes 12

125g unsalted butter, softened

¾ cup (165g) brown sugar

2 eggs

1 ½ cups (225g) self raising flour

½ teaspoon baking soda

2 medium very ripe bananas, mashed

¼ cup (60 ml) Topaque

½ cup (125 ml) sour cream

Caramel buttercream

75g unsalted butter, softened

½ cup (110) brown sugar

1/3 cup golden syrup

1 teaspoon vanilla extract

2 cups (250g) icing sugar, sifted

1 tablespoon Topaque


1. Preheat oven to 180C and line a 12-hole
muffin pan with paper cases.

2. Beat the butter and sugar with an
electric mixer until the sugar well
combined and lighter in colour. Add
the eggs one at a time mixing well after
each. Sift the flour and baking soda

3. Combine the banana and Topaque. Add
the sour cream to the butter mix and
combine with a wooden spoon. Add the
flour and banana mix alternately in two
batches. Spoon the mixture into the
prepared tin and bake for 25 minutes or
until a skewer inserted comes out clean.

4. Cool in the tin for 5 minutes before
transferring to a wire rack to cool.

5. To prepare the buttercream mix the
butter, sugar, golden syrup and vanilla
with an electric mixer until well
combined. Add the icing sugar and mix
until smooth, drizzling in the Topaque to

6. Spread or pipe onto the cooled cakes.

What’s your favourite dessert wine?