Banoffee Cupcakes

Banofee Cupcakes

Banoffee Cupcakes Recipe

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Prep Time: 40 mins

Cook Time: 12-15 mins

Yield: 24 cupcakes

A fusion of banana split and banoffee pie. These Banoffee Cupcakes are a delicious combo of vanilla sponge with dark chocolate and have a hidden banana flavoured dulce de leche filling. Topped off with banana flavoured cream cheese frosting.

Ingredients:

FOR THE SPONGE:

  • 200g unsalted butter, softened
  • 200g granulated sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 4 medium eggs
  • 200g self-raising (self-rising) flour, sifted
  • 70g dark chocolate, chopped. (or chocolate chips)

FOR THE DULCE DE LECHE FILLING:

  • 200g dulce de leche (or soft caramel)
  • 1 large ripe banana

FOR THE FROSTING:

  • 200g full fat cream cheese
  • 200g unsalted butter, softened
  • 500g icing (confectioners’) sugar, sifted
  • 50g banana puree

Directions:

FOR THE SPONGE:

  1. Preheat the oven to 175℃/345℉/Gas Mark 4. Place cupcake cases into the muffin trays
  2. Place the butter, sugar, salt and vanilla into a mixing bowl and cream together until pale and fluffy.
  3. Beat the eggs in another bowl and slowly add to the butter mixture while whisking quickly. If the mixture starts to separate or curdle, add in 2-3 tbsp of flour to rebind.
  4. Once all the egg has been incorporated, add the remaining sifted flour and stir until the batter is just combined. Fold in the chopped chocolate (or chocolate chips) using a rubber spatula.
  5. Spoon or pipe the batter into the cupcake cases until ⅔ full only.
  6. Bake for 12-15 minutes until the cupcakes are a golden brown colour and spring back to the touch and/or when a skewer inserted comes out clean.
  7. Allow the cupcakes to cool in their tray before turning out to cool completely. Once cool, wrap the cupcakes in plastic wrap and chill for 1 hour or until the sponge feels firm to the touch.
  8. Using a melon baller (or a teaspoon in my case), scoop out the tops of each cupcake.

FOR THE DULCE DE LECHE FILLING:

  1. Using a fork, crush the ripe banana and then mix it together with the dulce de leche.
  2. Spoon or pipe the dulce de leche to fill the scooped-out holes of the cupcakes.

FOR THE FROSTING:

  1. Place the cream cheese into a mixing bowl and beat until smooth and creamy.
  2. Place the butter and icing (confectioners’) sugar into a separate bowl and cream together until very pale and fluffy.
  3. Add the cream cheese, a little at a time, to the butter mixture and mix on medium-high speed until the frosting is combined. Add the banana puree and chill until set.
  4. Once set, using a large plain round piping tip, pipe a swirl onto each cupcake.

Notes:

Chilling the frosting until it sets enough to be piping consistency.

Recipe Source:

Adapted from Peggy Porschen’s Boutique Baking book.

Comments

  1. says

    You, my friend, are inspiration in a box–I hope you feel loads better! I’ve been in bed with the flu all week, so I totally feel you on that score; not being able to step in the kitchen and look at food for more than 5 seconds without wanting to hurl is *not* conducive to happy campers around the house. These sound like a *delightful* recovery treat though!
    Ala recently posted…Insanely Fudgy Deconstructed Twix Brownies

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