Banoffee Cupcakes

Banana sponge cake with a surprise caramel centre topped with buttercream icing make the perfect teatime treat.

I wish I could take the credit for these delicious cupcakes but I can’t, the recipe is from the Carnation website and whilst I make one change to the ingredients (swapping “buttery spread” for actual butter) and decorate differently, the recipe is theirs.

For me, the period of waiting from bananas to go from just perfect to eat to just perfect for baking is a long one and I patiently wait for them to turn overripe ready to mash them up and throw them into a cake; this time however I was caught entirely by surprise to discover two super ripe bananas in the fruit bowl and whipped up a batch of these cupcakes for my colleagues, half of whom decided to have them for breakfast!

Makes: 10 cupcakes
Prep: 10 minutes
Cooking time: 18-20 minutes

Utensils/equipment
12-hole muffin tin
Cupcake cases / tulip muffin cases to present (optional)
Small bowl
Large mixing bowl
Electric whisk or stand mixer
Piping bag fitted with an open star nozzle
Piping bag with the end cut very narrow

Ingredients – for the cupcakes
2 overripe bananas
125g self raising flour
100g butter
100g caster sugar
2 medium eggs
10 teaspoons Carnation caramel

Ingredients – for the icing 
300g icing sugar
150g butter

To decorate
50g Carnation caramel, loosened
3 Flake bars broken into pieces

Method


1. Place you cupcake cases into you cupcake tin and pre-heat your oven to 160 degrees.

2. Peel the bananas and place in a small bowl, mash well and set aside.

3. Place the flour, butter, caster sugar and eggs into a large mixing bowl and use an electric whisk or stand mixer to beat all of the ingredients together until you have a smooth batter.

4. Gently fold the bananas into the cake batter.

5. Add one spoon of cake mixture into each cupcake case followed by one spoon of caramel into the centre of the case. Top with another spoon of cake mixture, making sure the caramel centre is sealed on all sides.

6. Cook for 18-20 minutes until the cupcakes are golden and springy. As it’s quite a light cake mixture they can cook quite quickly and the bananas can make you think they’re underdone if you insert a skewer. If they’re gold and springy, they’re done!

7. Place the cakes on a wire cooling rack and leave until completely cool.

8. Place the icing sugar and butter in a large bowl and beat using an electric whisk or stand mixer until you have a well combined icing. Spoon the icing into a piping bag fitted with an open star nozzle and decorate each cake.

9. Add a piece of flake to the side and add your loosened caramel to a piping bag before drizzling over the cupcakes.

10. Enjoy with a cup of tea.

Mashed banana doesn’t make for the most attractive picture but it is such a wonderful ingredient.

Being able to cream so many ingredients together in one good makes this a no fuss cake recipe. 

Once you’ve folded in the banana and flour you should be left with a light mixture.

Your cupcake cases should be half full by the time you’ve add your first layer of cake mix and your caramel.

Once you’ve sealed off your caramel centre, pop the cakes in the oven to bake.

I pop mine into tulip cases before decorating purely because I prefer the final look.

I’m always surprised by how simple yet popular these cupcakes are, they’re a firm favourite of mine and I think they will be for you too.

Victoria

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