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Banoffee Cupcakes

By

Delicious banana and toffee sponge with a fudgy flavoured topping.

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Rate this recipe 4.3/5 (8 Votes)

Ingredients

  • For the Cupcakes
  • 150g (5 oz) Self-Raising Flour
  • 1 tsp Baking Powder
  • 125g (4 oz) Golden Caster Sugar
  • 2 Eggs
  • 3 Ripe Bananas
  • mashed
  • 50g (2 oz) Fudge
  • chopped
  • For the Topping
  • 60g (2 ½ oz) Dulce de Leche
  • 150g (5 oz) Golden Icing Sugar
  • 75g (3 oz) Butter
  • softened
  • To Decorate
  • Chocolate Decorations
  • Dried Bananas
  • Fudge Pieces
  • Dulce de Leche

Details

servings 12
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4.

Grease a 12 hole muffin tin or line with paper cases.

Step 2

Break 1 egg into a bowl and add the sugar, whisk until combined and add the remaining egg.

Step 3

Sift together flour and baking powder and add the the egg mixture a little at a time.

Add the butter and mix until fully combined.

Step 4

Fold in the bananas and fudge pieces and pour into prepared tin.

Bake for 15-20 minutes or until golden in colour and firm to the touch.

Step 5

For the topping beat the butter and icing sugar together until smooth. Fold in 1 tablespoon of Dulce de Leche.

Pipe or spoon the topping into a swirl on the cupcakes and decorate with dried bananas, chocolate decorations and fudge pieces, then finish off with a drizzle of Dulce de Leche.

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