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
- Preheat the oven to 180 degrees celsius, and line a 12 hole muffin tin with cases.
- Beat together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla bean paste and a little of the flour until combined.
- Add the flour in batches until fully mixed.
- 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.
- Spoon the mix into the cases, bake in the oven for 15 minutes until golden.
- Remove from tin once cooked and leave to cool on a wire rack.
- 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.
- Continue to heat the caramel until it darkens – do not walk away from it as it can catch quickly.
- Mix a small amount of the milk with the corn flour to remove any lumps.
- Add the butter to the sugar mix and stir to combine.
- 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.
- Let the caramel cool.
- Spread a thin layer of icing on each cupcake then pour/spoon a small amount of Carmel on top.
