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Banoffee Cupcakes

Posted on June 06, 2015 in Recipes


In keeping with my trashy trend last week I made some Banoffee Cupcakes and, oh my goodness, they are delicious.

Those of you who like us on Facebook will have already seen a quick post with the basic recipe details but I thought I'd get it up on the blog too. BTW if you haven't liked us on Facebook....why not?!! Click here to remedy that.

To make approximately 12 cupcakes you'll need:

80g butter, softened

280g caster sugar

240g plain flour

2 tsp baking powder

1/2 tsp salt

240ml whole milk

2 large eggs

1 tsp vanilla extract

3 ripe bananas, mashed

1 tin of caramel

300ml double cream

30g milk chocolate

Preheat your oven to 190C and get your cupcake cases ready by lining a muffin tray.


Start by mixing together the butter, sugar, flour, baking powder and salt until they resemble breadcrumbs. For a long time I would always use my standard beater attachment, which whilst great, would never quite beat air into ingredients the way I'd like and always left a load of the mixture coated to the sides of the bowl the beater couldn't reach. Then I discovered a Creaming Beater (pictured above) and my cake making life changed for the better. It really aerates the ingredients, giving beautifully fluffy, light, creamy batters which you can genuinely taste in the finished cakes. If you have one squirrelled away that you haven't used...give it a whirl, you'll be pleasantly surprised.

Whisk together the milk, eggs and vanilla in a jug and then slowly add them to the dry ingredients, keeping the mixer on slow the whole time.


Once all incorporated stir in the mashed bananas and spoon into your waiting cake cases. Second tip of the day is an oldie but definitely a goodie...use a ice cream scoop to easily measure out your batter to ensure an even bake at the end. It really works!

Bake for about 20 minutes or until the cakes have risen slightly and are a beautiful golden brown. Leave to cool on a wire rack.


Once cooled cut conical holes in each cupcake, pop in a teaspoon or so of caramel and then replace the lid - pressing gently to try and cement the two parts back together.

Whisk the double cream until soft peaks and then carefully fold in 200g of caramel (this should be the rest of your tin after filling the middles but don't fret if you're a few grams either side). Rustically and generously cover your cupcakes in this frosting before topping them with some shavings of milk chocolate.


Devour with relish...