Banoffee Cupcakes

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INGREDIENTS:

Serves: 24

for the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking spice (can substitute cinnamon)
  • ½ teaspoon salt
  • 4 eggs
  • 1 cup vegetable oil
  • 1⅓ cup white sugar
  • 4 large, overripe bananas, mashed well (approximately 14 ounces)

for the Filling:

  • ½ cup dark brown sugar
  • 3 tablespoons water
  • 14 ounces sweetened condensed milk
  • ½ cup unsalted butter

for the Frosting:

  • 2 cups heavy cream, chilled
  • 8 ounces cream cheese, softened
  • ½ cup white sugar
  • 1 teaspoon vanilla extract

Optional:

  • Toffee chocolate bar pieces for garnish (like Heath bar)

METHOD:

  1. Preheat oven to 180 degrees. Line a muffin pan with cupcake liners.
  2. Whisk together the flour, baking powder, baking soda, baking spice, and salt in a medium bowl. Set aside.
  3. In a large bowl using a hand mixer, mix the eggs, vegetable oil, sugar, and mashed bananas on medium speed until smooth. Gradually stir dry ingredients into banana mixture. Spoon into cupcake liners.
  4. Bake for 20-24 minutes, or until toothpick inserted in center of a cupcake comes out clean. Do not overbake.
  5. To make the filling: combine the dark brown sugar and water in a saucepan over medium heat. Whisk until sugar is dissolved. Increase heat to medium-high and bring to a boil. Do not stir! Boil for 3-5 minutes, or until mixture deepens in color. Stir in sweetened condensed milk and butter. Stir constantly for 3-5 minutes, or until mixture thickens ONLY sightly.
  6. To make the frosting: In the bowl of a stand mixer with a whisk attachment, beat heavy cream until stiff peaks form. Set aside. In a large bowl, beat together the cream cheese, sugar, and vanilla until smooth. Fold in the whipped cream.
  7. To assemble. Use a knife to cut out the top of a cupcake in a cone shape. Spoon/pipe in toffee filling. Put frosting in a pastry bag fitted with a 1M tip. Frost. Garnish with toffee bar pieces, if desired.
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