Banoffee Cupcakes

IMG_20181023_210938.jpg

No surprise that I made these cupcakes as I love the traditional banoffee pie / pudding. I remember the first time I made toffee, I used white sugar instead of brown sugar and was left with a very hard toffee… one that would send you to the dentist toffee…

I suppose that’s all part of the cooking / baking journey. Testing recipes can be fun and the results are always a pleasure to see or hear especially when I drop off cupcakes with friends to test.

This cupcake recipe is a little lengthier than my normal cupcake recipes and then again its banoffee… The cupcake has a salted biscuit base, with sponge, then the icing, drizzled with caramel…. ooohhhh yeah!

Let’s get baking.

Ingredients

Biscuit Base

1 pkt Tennis biscuits

70g pretzels

80g melted butter

Sponge

1 cup self raising flour

½ cup flour

¼ tsp baking powder

¼ tsp salt

1 cup castor sugar

2 eggs

100g butter

1 tsp vanilla essence

1 mashed banana

4 Tbs milk

Icing

4 cups icing sugar

2 Tbs caramel

100g butter

1tsp milk

Preparation

Preheat the oven 180°. Line a 24 cupcake pan or 12 cupcake. I made these in the smaller pan.

Biscuit

Blitz the biscuit and pretzels together till finely crushed. Add the butter. Mix well.

Add 1 tsp into each paper holder and press down gently.Leave for the next step.

Sponge

Mix the eggs with the sugar till pale. Add the butter and vanilla essence. Beat well.

Sift the dry ingredients together and slowly add it to the butter mixture. Add the mashed banana.

If the dough is still too thick, add 1 tablespoon of milk at a time till the dough is smoother and less thick.

Add 1 teaspoon into each paper holder. This may make more than 24 or more than 12. Have a pan ready with extra paper holders.

Bake for 15 – 20 minutes. Remove from the oven and immediately remove from the pan and leave to cool on a wire rack. If you leave it to cool in the pan, the cake will become soggy.

IMG_20181023_210943.jpg

Icing

Mix together the butter and sugar. Add the caramel and if required 1 teaspoon of milk at a time till the icing is a smooth not runny consistency.

Pipe as desired. Heat a small amount of caramel till it runny and drizzle over the icing. Leave to set.

Enjoy!!!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s