I baked them on 160C Fan/180C/350F/Gas Mark 4 for about 20 minutes, then left them to cool fully.
Once they were cool I cut holes in the middle of the cupcakes using a cupcake corer and filled them with Carnation caramel.
I whipped up some double cream with a little icing sugar and piped it onto the cupcakes.
I bashed up half of a flake and sprinkled it all over the whipped cream.
To finish the decoration I sliced up a large banana, brushed the slices with lemon juice and pressed them into the cream.
Serve the Banoffee Cupcakes immediately, if there are any left refrigerate overnight and eat within 24 hours to make sure the cream stays fresh – but I can assure you that won’t be a problem!
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For the sponge
- 100 g Butter
- 60 g Caster sugar
- 40 g Light brown sugar
- 1 heaped tbsp Lotus Biscoff spread
- 2 Eggs large
- 2 Bananas mashed
- 125 g Self raising flour
- 1 tsp Baking powder
For the filling & decoration
- 100 g Carnation caramel
- 300 ml Double cream
- 2 tbsp Icing sugar
- 1/2 a Cadbury's Flake bar
- 1 Large banana sliced
- Juice of 1/2 a lemon
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with paper cases
To make the sponge cream together the butter, caster sugar, light brown sugar and Lotus Biscoff Spread in a large mixing bowl
Add the eggs and bananas and mix in
Mix in the self raising flour and baking powder, and then seperate the batter into a muffin tin lined with cupcake cases
Bake them for 20 minutes or until golden brown and a skewer inserted comes out clean, then put on a cooling rack to cool fully
Once they are fully cool, cut holes in the middle of the cupcakes using a cupcake corer and fill them with the Carnation caramel
Whip up the double cream and icing sugar with an electric hand whisk, put it into a piping bag fitted with a star nozzle and pipe it onto the cupcakes
Bash up the flake and sprinkle it all over the whipped cream
Slice up the large banana and brush both sides of the slices with lemon juice, then push them into the cream
Serve these cupcakes immediately, or refridgerate overnight and eat within 24 hours
NB. Recipe adapted from Carnation.
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