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A cupcake sitting on a mini cake stand Tried & Tested

Banoffee cupcakes

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2.75 stars based on 8 ratings

The golden icing sugar used in the icing gives the butter icing a delicious caramel flavour.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 150g 5⅜ oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder
  • 125g 4½ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 125g 4½ oz Butter (unsalted) softened
  • 2 2 Egg(s) (free range)
  • 3 3 Banana(s) over ripe and mashed
  • 50g 1⅞ oz Fudge pieces

For the buttercream

  • 60g 2⅛ oz Dulce de leche
  • 150g 5⅜ oz Unrefined golden icing sugar (we like Billington's) Unrefined golden icing sugar
  • 75g 2¾ oz Butter (unsalted)
  • Chocolate decorations

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, 350°F, gas 4).  Sit 12 paper cases into a muffin tin.

  2. Classic mode Step 2

    Break the eggs into a bowl and add the sugar. Whisk  using an electric whisk for at least 4 minutes. This mixture should be light and fluffy.

    Ingredients for this step

  3. Classic mode Step 3

    Sieve together the flour and baking powder.  While still whisking add the flour and butter, a little at a time, whisking the mixture each time to ensure a smooth texture. Fold in the mashed banana and fudge pieces.

    Ingredients for this step

    • 150g 5⅜ oz Self-raising white flour (we like Allinson) Self-raising white flour
    • 1tsp 1tsp Baking powder
    • 125g 4½ oz Butter (unsalted)
    • 3 3 Banana(s) over ripe and mashed
    • 50g 1⅞ oz Fudge pieces
  4. Classic mode Step 4

    Spoon the mixture evenly into the cupcake cases, to about 2/3 full. Smooth the surface slightly. Bake in the oven for 15-20 minutes until they feel spongy and golden brown. Remove the cakes from the tin and leave to cool on a wire rack.

  5. Classic mode Step 5

    Beat the butter until soft and smooth and add the icing sugar a little at a time until you get a smooth mix. Fold in a tablespoon of the dulce de leche.

    Ingredients for this step

    • 75g 2¾ oz Butter (unsalted)
    • 150g 5⅜ oz Unrefined golden icing sugar (we like Billington's) Unrefined golden icing sugar
    • 15g ½ oz Dulce de leche
  6. Classic mode Step 6

    Top the cakes with the butter icing and the remaining dulce de leche. Decorate with the chocolate shapes.

    Ingredients for this step

    • 45g 1⅝ oz Dulce de leche
    • Chocolate decorations