Banoffee Cupcakes

If you’re like me, anything that is a dessert turned into a cupcake is worth spending an afternoon baking for. These Banoffee Cupcakes are no exception and taste delicious, whether it’s for a special occasion or just for a snack!

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 banoffee 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 tsp lemon juice

Ingredients – For The Topping:

  • Fudge or choc pieces or chopped bananas

What you need to do:

  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