Banoffee Cupcakes
Banana cupcakes filled with caramel, topped with whipped cream and a banana slice
Servings 12
Calories 318kcal
Ingredients
For the sponge
- 85 g Butter or baking spread unsalted, softened
- 100 g Light brown soft sugar
- 60 g Biscoff spread smooth
- 3 Eggs large
- 2 Bananas mashed
- 175 g Self raising flour
- 1 tsp Baking powder
For the filling & decoration
- 100 g Caramel sauce good quality shop bought or homemade
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- ½ a Cadbury's Flake bar or chocolate sprinkles
- 1 Large banana sliced
- Juice of ½ a lemon
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with paper cases
- To make the sponge mix together the butter, light brown soft sugar and Biscoff Spread in a large mixing bowl, ideally using an electric mixer
- Add the eggs and mashed bananas and mix in
- Gently mix in the self raising flour and baking powder with a hand whisk or on slow with an electric mixer, and then divide the batter between the cupcake cases
- Bake them for 20-25 minutes or until golden brown and a skewer inserted in the centre 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 or a small knife, and fill them with the caramel sauce
- Whip up the double cream, vanilla extract and icing sugar with an electric hand whisk until thick, put it into a piping bag fitted with a star nozzle and pipe it onto the cupcakes, or spread on with a spoon
- Bash up the flake and sprinkle it all over the whipped cream, or decorate with chocolate sprinkles
- Slice up the large banana into 12 slices and brush both sides of the slices with lemon juice, then push them into the cream
- Serve these cupcakes immediately, or refrigerate overnight and eat within 24 hours
Video
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cupcakes, but you can use unsalted butter too.
- For the filling, my favourite caramel sauce to use is my Homemade Caramel Sauce. But you can also use a shop bought sauce.
- A cupcake corer makes the process of filling the cupcakes with the caramel sauce much easier. They're very cheap and easy to get hold of online too. If you can get hold of a cupcake corer, you can use a small knife, an apple corer or the larger round end of a piping nozzle to make the hole.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 318kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 144mg | Potassium: 174mg | Fiber: 1g | Sugar: 14g | Vitamin A: 631IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg
