Banoffee cupcakes - recipe

Banoffee cupcakes

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For the buttercream

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  1. 1

    Preheat the oven to 180°C (160°C fan, 350°F, gas 4).  Sit 12 paper cases into a muffin tin.

  2. 2

    Break the eggs into a bowl and add the sugar. Whisk  using an electric whisk for at least 4 minutes. This mixture should be light and fluffy.

    For this step you'll need:

    • 2 Egg(s) (free range)
    • 125g Unrefined golden caster sugar
  3. 3

    Sieve together the flour and baking powder.  While still whisking add the flour and butter, a little at a time, whisking the mixture each time to ensure a smooth texture. Fold in the mashed banana and fudge pieces.

    For this step you'll need:

    • 150g Self-raising white flour
    • 1tsp Baking powder
    • 125g Butter (unsalted)
    • 3 Banana(s) over ripe and mashed
    • 50g Fudge pieces
  4. 4

    Spoon the mixture evenly into the cupcake cases, to about 2/3 full. Smooth the surface slightly. Bake in the oven for 15-20 minutes until they feel spongy and golden brown. Remove the cakes from the tin and leave to cool on a wire rack.

  5. 5

    Beat the butter until soft and smooth and add the icing sugar a little at a time until you get a smooth mix. Fold in a tablespoon of the dulce de leche.

    For this step you'll need:

    • 75g Butter (unsalted)
    • 150g Unrefined golden icing sugar
    • 15g Dulce de leche
  6. 6

    Top the cakes with the butter icing and the remaining dulce de leche. Decorate with the chocolate shapes.

    For this step you'll need:

    • 45g Dulce de leche
    • Chocolate decorations

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