Banoffee Cupcakes

By diddledumplings

Delicious banana and toffee sponge with a fudgy flavoured topping.

0 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 4.3/5 (8 Votes)

0 Picture

Red Velvet Cupcakes

Piña Colada Cupcakes

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.