Banoffee Cupcakes – Willey’s Weekly Bake 192

 

This weeks bake was a request from Jake he wanted banoffee pie but we didn’t have any cream so it gave me inspiration to make something banoffee flavoured. Seen as banana cake has been a favourite of lock down this is better version! Makes 12 cupcakes.

Ingredients for the cupcakes

  • 100g Softened Butter
  • 150g Self Raising Flour
  • 150g Caster sugar
  • 2 Large eggs
  • Drop of vanilla bean paste
  • 2 table spoons of milk
  • 1 Banana

Ingredients for the Icing 

  • 100g Softened Butter
  • 225g Icing sugar
  • Drop of Vanilla bean paste
  • 2 tbsp of Creme fraiche or cream cheese

Ingredients for the caramel (You can make Carmel the usual way using condensed milk but I did not have any) You would probably only need half a tin of condensed milk to make these.

  • 100ml milk
  • 50g Butter
  • 100g Caster sugar
  • 75g Demerara sugar
  • 100ml Water
  • 1 tbsp of corn flour

 

Method 

  1. Preheat the oven to 180 degrees celsius, and line a 12 hole muffin tin with cases.
  2. Beat together the butter and sugar until light and fluffy. IMG_7505
  3. Beat in the egg and vanilla bean paste and a little of the flour until combined.
  4. Add the flour in batches until fully mixed.IMG_7508
  5. Mash the banana in a separate bowl then add to the cake mix and beat until fully combined along with the milk to loosen the mix. IMG_7507
  6. Spoon the mix into the cases, bake in the oven for 15 minutes until golden.
  7. Remove from tin once cooked and leave to cool on a wire rack.IMG_7513
  8. Make the caramel by heating the water, and both sugars on a medium heat do not stir this once on the heat or will cause the sugar to crystalize. IMG_7511
  9. Continue to heat the caramel until it darkens – do not walk away from it as it can catch quickly.
  10. Mix a small amount of the milk with the corn flour to remove any lumps.
  11. Add the butter to the sugar mix and stir to combine.IMG_7512
  12. Add the milk into the caramel slowly stir, once all the milk is added add the corn flour and heat milk until the caramel thickens.IMG_7514
  13. Let the caramel cool.
  14. Spread a thin layer of icing on each cupcake then pour/spoon a small amount of Carmel on top. IMG_7515

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