Banoffee Cupakes Recipe

Name: Banoffee Cupakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 3-1/4 ounces, weight Butter, Room Temperature; 4 ounces, weight Soft Brown Sugar; 1 whole Egg, Beaten; 1 whole Egg Yolk, Beaten; 2-2/3 ounces, weight Self Raising Flour; 2-2/3 ounces, weight Plain Flour; 1/2 teaspoons Bicarbonate Of Soda; 1/2 teaspoons Allspice; 2 Over-ripe Bananas, Mashed; 1 Tablespoon Sour Cream; FOR THE FILLING:; 7 ounces, weight Caramel/Dulce De Leche; FOR THE TOPPING:; 3 whole Chocolate Digestive Biscuits; 1 cup, 4 tablespoons, 3/4 teaspoons, 1-7/8 pinches Whipped Cream

Servings: persons

FOR THE CUPCAKES:
3-1/4 ounces, weight Butter, Room Temperature
4 ounces, weight Soft Brown Sugar
1 whole Egg, Beaten
1 whole Egg Yolk, Beaten
2-2/3 ounces, weight Self Raising Flour
2-2/3 ounces, weight Plain Flour
1/2 teaspoons Bicarbonate Of Soda
1/2 teaspoons Allspice
2 Over-ripe Bananas, Mashed
1 Tablespoon Sour Cream
FOR THE FILLING:
7 ounces, weight Caramel/Dulce De Leche
FOR THE TOPPING:
3 whole Chocolate Digestive Biscuits
1 cup, 4 tablespoons, 3/4 teaspoons, 1-7/8 pinches Whipped Cream

1
Preheat your oven to 180u00b0C/gas mark 4.
2
Line a 12 hole muffin tin with paper cases.
3
For the cupcakes: Cream butter and sugar together until fluffy; once combined add the egg and egg yolk slowly, beating well between each addition. If the mixture curdles slightly, don't worry, just beat on a high speed until it looks a little more settled.
4
Next mix in the flours, bicarbonate of soda and allspice; followed by the mashed banana and sour cream.
5
Pour the mixture into the prepared cases and bake for 20 minutes. Once cooked, leave to cool in the pan for 10 minutes before turning onto a wire rack.
6
Whilst the cakes are cooking you can prepare the topping. Take your digestives and place them in a sandwich bag before smashing them to smithereens with a rolling pin or similar object. I realise smithereens isn't particularly technical but I like the way it sounds. Basically, you want a fairly fine crumb.
7
Now the cakes are cool, take a small sharp knife and make a circular incision in the middle of the top of the cakes about an inch wide pointing the knife at an angle towards the centre of the cake. You are basically cutting out a portion of the top of the cake, so you can fill it with the caramel. Once you've completed the circle you can pull the centre out and you should have a little piece of cone-shaped sponge. Now cut the tips off all of these cones leaving just the top which will go on top of the cake after filled, to work as a plug. Fill the gap in the cake with the caramel and place the plug back on the top of the cakes.
8
Top the cakes with whipped cream and sprinkle on digestive pieces.

1747

kcal

Calories

112

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 3-1/4 ounces, weight Butter, Room Temperature, 4 ounces, weight Soft Brown Sugar, 1 whole Egg, Beaten, and more.

Yes, Banoffee Cupakes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Banoffee Cupakes

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