B is for Banoffee Cupcakes

After my post on the desserts alphabet I haven’t really continued very well after my apple pie post so I thought it was time to carry on and I’m doing this with Banoffee Cupcakes!

Ingredients – For the Cakes:

220g unsalted butter
220g caster sugar
220g self-raising
3 large eggs, beaten
2 small ripe mashed bananas
A small amount of semi-skimmed milk

Ingredients – For The banofee filling:

Dulce de leche (or toffee sauce)

Ingredients – For The Icing:

350g unsalted butter, at room temp.
250g cream cheese
350g icing sugar, seived
2 tsps lemon juice

Ingredients – For The Topping:

Fudge or choc pieces or chopped bananas

  1.  Preheat the oven to gas mark 6/200°C
  2. Mix the butter and sugar together with a wooden spoon, gradually mix in the eggs and beat well
  3. Keep going until the mixture is creamy
  4. Fold in the flour and then stir in the banana.
  5. Add a drop of milk if needed.
  6. Divide into cupcake cases and place in over for 12 minutes
  7. When done leave on a wire rack to cool
  8. To make the icing mix the butter and cream cheese together until thick and smooth. Slowly add the icing sugar and lemon juice.
  9. Leave on the side for 15 minutes to set.
  10. Use an melon baller to remove the middle of the cupcake and fill with the dulce de leche and pipe the frosting on top.
  11. You can decorate with anything, I like the fudge or chocolate pieces just to add a little extra to the banoffee cupcakes 🙂

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