Banoffee cupcakes
2 Reviews
About the bake
This banoffee cupcakes recipe is absolutely gorgeous and perfect for all banoffee lovers. The golden icing sugar used in the icing gives the butter icing a delicious caramel flavour.
Now you can easily make our banoffee pie recipe.
Ingredients
- 150gAllinson's Self Raising Flour
- 1 tspBaking powder
- 125gBillington's Unrefined Golden Caster Sugar
- 125gButter (unsalted) (softened)
- 2Egg(s) (free range)
- 3Banana(s) (over ripe and mashed)
- 50gFudge pieces
For the buttercream
- 60gDulce de leche
- 150gUnrefined golden icing sugar
- 75gUnsalted Butter (softened)
- Banana chips
Method
Step 1
Preheat the oven to 180°C (160°C fan, 350°F, gas 4). Sit 12 paper cases into a muffin tin.
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.
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.
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.
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.
Step 6
Top the cakes with the butter icing and the remaining dulce de leche. Decorate with banana chips