For the cupcakes;
- 200g self raising flour
- 50g plain flour
- 200g golden caster sugar
- 200g softened unsalted butter
- 3 medium free range eggs
- 2 ripe bananas, mashed
For the frosting;
- Tin of caramel
- 500g icing sugar
- 250g softened unsalted butter
- A few drops of banana flavouring (optional)
- A bag of foam banana sweets
I love these sensationally sweet banoffee cupcakes! Top with a foam banana for a cute finish!
Recipe makes 12 cupcakes. Once bakes, they will last 2-3 days.
Preheat the oven to 140C (fan) and line a deep cupcake tin with cases.
Cream together the unsalted butter and the golden caster sugar.
Add in the eggs one at a time, mixing thoroughly after each one.
Add in the flour.
Finally add in the mashed bananas and mix on a high speed for 5-8 minutes or until the mixture is nice and light.
Spoon this into the cupcake cases, filling 2/3 of the case.
Bake for 35-40 minutes or until golden.
Then for the frosting; Combine together the icing sugar and room temperature butter.
Add in two tablespoons of the caramel and the banana flavouring.
Mix on a medium speed until fluffy.
Spoon into a piping bag with a 1M tip and ice the cooled cakes.
Heat up a tablespoon of the caramel until smooth and runny, then drizzle this onto your iced cupcakes.
Top with a foam banana.
And there you have it! Beautiful Banoffee cupcakes!
If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!