Banoffee Cupcakes for SHF!

On a recent trip to Cambridge, I had to be pushed out of a bookshop which was closing for the night. I had been thumbing through a cupcake book, when I glimpsed a recipe titled 'Banoffee Cupcakes'.

Oooooooh...... banana..... toffee..... cake!

I needed those cupcakes, like right now, and on getting home, (before you could say World Wide Web), had found the recipe.



If you like sticky, gooey and creamy - these are for you! The sponge has moist banana, intermingled with chopped, chewy toffees - and the topping... drool... has freshly whipped cream and caramelised banana dribbling with dulce de leche.
Gone are tasteless, dry cupcakes full of colouring, topped off with sickly buttercream. These cupcakes are modern, delicious and interesting!

I made mini ones, just the right size for a slice of banana, which I caramelised - because my blowtorch doesn't see the light of day nearly enough. I also made a larger sized cupcake with plain banana slices.

And you know what? I'm going to go back and buy that book!



Banoffee Cupcakes
Adapted from Cupcakes by Susannah Blake
Makes approx 8-10, more if making mini ones

60g unsalted butter, at room temperature
70g light soft brown sugar
1 large egg
1 ripe banana, mashed
115g self-raising flour
50g chewy toffees, chopped

To decorate:
180ml double cream, whipped
3-4 tablespoons dulce de leche
1 banana, sliced
1-2 tablespoons caster sugar if caramelising the bananas

Heat the oven to 180°C/350°F/gas 4.

In a large bowl, beat the butter and sugar together until creamy. Beat in the egg and fold in the mashed banana.

Sift the flour into the mixture and fold in. Gently fold in the chopped toffees.

Spoon the mixture into well greased muffin tins, or tins lined with cupcake cases.

Bake for about 16-18 minutes, until risen and springy to the touch. Mini cupcakes will take less time to cook, keep your eye on them.

Remove from tins and cool on a wire rack.

To decorate, pipe or spoon the whipped cream on the top of the cakes, top with slices of banana and drizzle with the dulce de leche.

If caramelising the banana, sprinkle some caster sugar on the slices and melt the sugar with a blowtorch or a hot grill. Leave to cool before using - the sugar should be crispy.

(Printable Recipe)



This is my submission for the September edition of Sugar High Friday, being hosted by Fanny at Foodbeam. She's calling for creative, exciting cupcakes and I hope she's going to love this one.

This event was created by Jennifer at The Domestic Goddess. You can see all the previous themes here.

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