One for banoffee lovers

September 29, 2016

One for banoffee lovers

So we have had our craft in this month's bake and make series so now it is time for the bake!
Now who loves a good cupcake to sink your teeth in? If your answer is yes then do you love banoffee (banana and toffee)? If yes again, then this recipe is for you!!!!

Because, I have made these scrumptious banoffee cupcakes to delve into!

The recipe was from Good Food.uktv.co.uk and although I have changed it slightly, they are so easy to make and look so so gooooooood, perfect for a treat after a long, hard day or for an event!

So here is 'Banoffee Cupcakes'...

This recipe is from Good Food website, no copyright intended!

Serves: 24

Prep time: 40mins

Cooking time: 20mins

What you will need:

250 g unsalted butter, soft

250 g caster sugar

4 eggs

1 ripe banana, mashed to pulp

250 g self-raising flour

For the frosting

250 g unsalted butter, soft

550 g icing sugar

9 tsp caramel, plus extra to decorate

For the caramel

300 g caster sugar

80 ml water

350 ml double cream

How I changed it:

I didn't put the caramel in the frosting, I put it in the cupcake mix instead of the banana and put a crushed banana in the icing instead! SO basically, I switched them around!

I also didn't make the caramel myself, I didn't have time so I used shop bought one but I have made it before and it was simple!

What to do now:

1. For the cupcakes: heat the oven to 170C/150C fan/gas 3. In a mixer, combine the butter and sugar. Once this is fluffy, add 4 eggs one by one.

2. Add the mashed banana and blend well -this is where I added the caramel in instead! Add the flour and mix to combine. Spoon into cupcake cases and bake for 17 minutes. Once they are firm but springy to the touch, remove from the oven and allow to cool.

3. For the caramel: combine all the ingredients in a pan over a medium heat, stirring constantly until thickened. Be careful not to let the syrup burn. Cool thoroughly.

4. For the frosting: in a bowl, combine the butter with 500g of the icing sugar and once this has mixed well and become fluffy, then add the caramel sauce- this is where I added the crushed banana instead, you may need extra icing sugar for this.

5. Blend for 3 minutes. Before I put the icing on I cut a small hole in the cake (not going all the way to the bottom) and filled it with some caramel sauce! Then either spoon on to the cooled sponges or pipe with a nozzle and piping bag. Finish off with some banana pulp, a dried banana chip or a swirl of caramel sauce. I used banana chips, caramel and some vanilla fudge to decorate.

And voila, your cupcakes are read to eat!

And the final treat...

How good do these look? Ok, so I ran out of icing sugar to thicken up the icing but mmmmmmmm these cupcakes are so scrummy!

From the softness of the cupcake and it being drenched in caramel sauce that the cake has soaked up to the crunchiness of the banana chips, it is soooooooooo so so delicious!

With the banana frosting, if you love banana then this one is for you!

To top it all off, little pieces of vanilla fudge, a swirl of caramel sauce and two squares of milk chocolate to decorate, how indulgent is this cupcake!

...

Well there you have it! This month's bake and make done! Can you believe it is the 9th for both?!

How fast has this year gone!

Hope you are enjoying this series!

Until next time