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Banoffee


Banoffee Cupcake Recipe

This Banoffee cupcake recipe gives you the opportunity to make a much-loved classic dessert into an individual tasty little treat!

The gooey caramel filing is a delicious surprise and the cream topping can be used to theme the cupcake making them perfect for weddings and anniversaries. The butterfly and silver sprinkle decorations adds the essence of the confetti thrown over the couple on their big day.

Makes 12 Cupcakes | Baking Time: 20 mins

 

110g/4 oz unsalted butter
110g/4 oz soft brown sugar
2 large eggs
110g/ 4oz self raising flour
1 banana
400 ml/ 14 fl oz whipping cream
379g/14 oz can of condensed milk
(alternately you can use readymade caramel filling)
12 hole muffin / cupcake tray
star piping nozzle
Nylon piping bag
Mixing bowl
12 cupcake cases
Whisk or spoon

Strawberry Delight

If you've decided to use the condensed milk, first you will need to prepare the toffee filling. This needs to be done at least 3 hours before you intend to use it. To do this place the unopened can of condensed milk into a man and cover with boiling water and boil for 3 hours. Keep the pan topped up with boiling water to ensure it does not boil dry.

After boiling for 3 hours, take the pan from the heat and allow the can to cool. When it is cool enough to handle, open the can and spoon out the toffee. Place the toffee in a container and place in the fridge until you need to use it.

Pop the oven on to 180c/350f/gas mark 4. Place your paper cupcake cases in the 12 hole muffin/cupcake tray.

Now for the cupcake mix! Cream together the sugar and butter in a large bowl until fluffy and pale. Add your eggs, mixing them in one at a time, then slowly fold in the flour (it helps to be gentle at this point) finally mash up your banana and mix it evenly into the batter.

Once you have your batter, you can then divide the mixture between the 12 cupcake cases and then bake for 15-20 minutes. When the cakes have a little bounce when you touch them, they are ready and you can remove them from the oven. Place on a wire rack to cool.

Take your toffee from the fridge and allow to soften. Using a sharp knife, remove the centre of each cake and fill with the toffee.

For the cream topping, whisk up the cream to form soft peaks. Once that's done add your whipped cream to your piping bag with a star nozzle, do this with a spoon or spatula.

Fill the bag half to two-thirds full and then unfold the top of the bag. Do not fill the bag too full.

To prevent the cream from squeezing out the top of the bag, twist or roll down the top of the bag tightly against the cream.

When piping, hold the bag so the tip is at the angle indicated for the technique. Then, gently squeeze to force the frosting out, using even pressure while guiding the tip. Do not loosen your grip on the twisted end or the cream will begin to push up and out of the top of the bag.

Pipe the cream on top of each cupcake starting from the outer edge and piping in a circular motion moving upwards in a continuous movement, creating a swirl on top of the cupcake.

Handy Tips The more bananas you use, the more flavour you will have. If you desire only a hint of banana use only half in the batter.

When using the piping bag you should push mainly with the palm of your hand, rather than squeezing with your fingers. To get the feel of how hard to squeeze for each technique, practice piping on a sheet of waxed paper. The size and shape of the icing depends on how hard you squeeze, as well as on the size of the opening in the tip. The more you practice, the easier the techniques will be when decorating cakes.


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