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.
1 pkt Tennis biscuits
80g melted butter
1 cup self raising flour
½ cup flour
¼ tsp baking powder
¼ tsp salt
1 cup castor sugar
1 tsp vanilla essence
1 mashed banana
4 Tbs milk
4 cups icing sugar
2 Tbs caramel
Preheat the oven 180°. Line a 24 cupcake pan or 12 cupcake. I made these in the smaller pan.
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.
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.
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.