Banoffee Cupcakes

Banoffee Cupcakes
Banoffee Pie is one of my favourite desserts so I just had to turn it into Banoffee Cupcakes! These delicious gooey bites include a moist banana sponge, a hidden rich caramel centre, whipped cream piped on top and decorated with a fresh banana slice and chocolate. They are yummy bites of banoffee goodness!

Jump straight to the recipe!

To make the sponge I started by creaming together butter, caster sugar, light brown sugar and some Lotus Biscoff Spread.
I then added eggs and mashed up bananas and mixed well.
Finally I folded in self raising flour and baking powder, and then separated the batter into cupcake cases in a muffin tin.

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!

 


Banoffee Cupcakes

Servings 12

Ingredients

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

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. To make the sponge cream together the butter, caster sugar, light brown sugar and Lotus Biscoff Spread in a large mixing bowl

  3. Add the eggs and bananas and mix in

  4. Mix in the self raising flour and baking powder, and then seperate the batter into a muffin tin lined with cupcake cases

  5. 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

  6. Once they are fully cool, cut holes in the middle of the cupcakes using a cupcake corer and fill them with the Carnation caramel

  7. 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

  8. Bash up the flake and sprinkle it all over the whipped cream

  9. Slice up the large banana and brush both sides of the slices with lemon juice, then push them into the cream

  10. Serve these cupcakes immediately, or refridgerate overnight and eat within 24 hours

NB. Recipe adapted from Carnation.

You can find more of my Cupcake recipes by clicking here!

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7 comments / Add your comment below

  1. These look really good and I really like the look of the Richmond Tea Rooms too…wish I lived a bit closer! I'd quite like to try one of your banoffee cupcakes…the hidden caramel in the middle is an added bonus 🙂

    1. Thanks Laura! They were so yummy 🙂 I barely got a look in with my hungry colleagues around! If you ever visit Manchester, Richmond Tea Rooms is a must!

  2. I don't really eat bananas, so I never consider banoffee bakes, but I should because it's an amazing flavour combination, and these look divine! Really like the addition of the Speculoos too, I still have a jar in the cupboard I haven't done anything with…

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