Banoffee Cupcakes

One of my favourite desserts of all time is Banoffee Pie. So much so that my Mum and Sister made one for me for my 16th Birthday cake!!
These cupcakes are an attempt to recreate the flavours of Banoffee Pie, in cupcake form.
It's a simple Banana cake, with a caramel filling, a banana frosting and a slice of dried banana to decorate.

Cupcake Ingredients


250g Butter
250g Caster Sugar
4 Eggs
250g Plain Flour
4 tsp Baking Powder
4 Small/Medium Bananas (mashed)

Method


Cream the butter and sugar together until pale and fluffy.
Add the eggs, flour and baking powder and mix until just combined, making sure it doesn't curdle.
Fold in the mashed banana mix until evenly distributed.
Put into cupcake cases and bake at 170 degrees C for about 20-25mins until golden brown and cooked through.
Leave to cool slightly in the tin and then cool on a wire rack.
Once cooled, use a knife to make a hole in the top of the cupcake, removing some of the cake to make room for some caramel.
Fill the holes with either a tin of caramel condensed milk, mixed with some cream or milk to thin it slightly, or you can pierce a tin of regular condensed milk and boil it for 3 hours until you have your caramel.


Frosting Ingredients


2 Bananas (mashed)
Juice of 1/2 to 1 lemon
175g Butter
450g Icing Sugar

Add the lemon juice to the mashed bananas to stop them from turning brown.
Crean the butter and sugar together until thick and creamy.
Add the banana mix a bit at a time until the consistency and flavour is correct.
Top with a slice of dried banana, or maybe some fudge pieces.



NB: I made the mistake of pouring all my banana mix into the frosting and this led to it being rather a loose mix and it separating slightly. I put the frosting in the fridge until it had set enough to work with. The frosting tastes great on my cupcakes but due to it starting to split slightly, the finish isn't as professional as I was hoping for.