Hi everyone! Today I’m posting some cupcakes I made last month to finish the caramel sauce I had left from my monkey bread. Yes, that was a high-sugar-level week…
The recipe is the classic for banoffee cupcakes and I thought there was nothing to change or add to it. So I followed it to the letter. But, do you have any suggestion to take these to the next level? What is your favorite version of this classic?
- 2 very ripe bananas
- 125 g self-rising flour
- 100 g butter
- 100 g caster sugar
- 2 eggs
- 1 tsp. baking powder
- 12 teaspoons caramel sauce
- 100 g caramel sauce
- 300 g icing sugar
- 85 g butter at room temperature
- Slices of banana, 3 tbsp. caramel sauce and chocolate shavings to decorate (optional).
For the cupcakes
Preheat the oven to 180°C (350 ºF).
Mash the bananas in a dish and set aside.
In a separate bowl beat butter and sugar until light and fluffy.
Combine flour and baking powder, add to the butter and beat.
Finally beat in the eggs, one at a time and mix until creamy.
Fold in the mashed bananas.
Place cupcake cases into the cupcake tin and spoon half the mixture into each one, add a spoonful of caramel and top with the remaining cake mix. Bake for about 20 minutes or until springy to the touch. Remove and cool.
For the frosting
Beat 100 g caramel with butter and icing sugar to form a thick icing. Make a swirl onto the cakes with a piping bag. Top with a banana slice and chocolate dusting, and if you like, drizzle some caramel over the icing too.