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Banoffee Cupcakes
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Banoffee Cupcakes

Banana cupcakes filled with caramel, topped with whipped cream and a banana slice
Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 12
Calories 318kcal
Author thebakingexplorer

Ingredients

For the sponge

  • 85 g Butter
  • 100 g Light brown sugar
  • 60 g Lotus Biscoff spread
  • 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 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 refridgerate overnight and eat within 24 hours

Video

Notes

If you need a caramel sauce recipe, try my Homemade Caramel Sauce.

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