Wednesday, 6 February 2013

Banoffee Cupcakes

Monday's Baking Offering was Banoffee Cupcakes.  There are many variations on this cupcake, as you can imagine.  I like this one for taste and texture.  The frosting can be piped, but I was getting past needing a sit down and a rest, so it went on by palette knife.  There was some frosting left over, so the quantities are only guidelines - your taste dependant! It is also a good way to use up the rest of the tin of Carnation Caramel, after making the White Chocolate Brownies.



Banoffee Cupcakes

Makes 12
  • 2 very ripe bananas
  • 125g self raising flour
  • 100g butter
  • 2 eggs
  • 1tsp baking powder
  • 12 tsp Carnation Caramel
  • 100g Carnation Caramel
  • 300g icing sugar
  • 85g butter
  • Sliced banana and chocolate shavings to decorate - optional
  1. Preheat oven to 160c fan, 180c.  Put cake papers in tin
  2. Mash banana and set aside
  3. Add all ingredients to bowl and mix till creamy, fold in bananas
  4. Spoon half mix into papers.  Add a spoonful of caramel to each cake, then top up with rest of cake mix
  5. Bake for 20 minutes, then cool
  6. Beat caramel witih butter and icing sugar, to form thick icing.  Spoon into icing bag with fluted nozzle and pipe onto cake.  Alternatively, use a palette knife.  Drizzle each cake with extra caramel.  Top with sliced banana and chocolate shavings.
Alternative topping is to use melted chocolate instead of caramel - similar to chocolate ganache.

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