Banoffee Cupcakes

Servings 12


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


  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