Tuesday, 5 September 2017

How to: Make scrummy Banoffee Cupcakes




We're back to dark mornings and there's a chill in the air which can only been one thing - Autumn and Winter are on their way. So naturally at this time of year, we start to eat more comfort food and that's when my baking really starts to kick in. It obviously helps that The Great British Bake Off is back on our screens so my interest always takes a peak.

With comfort food in mind, I decided to try my hand at putting together 2 of my favourite sweet treats... Banoffee and cupcakes. So I give you the Banoffee cupcake... enjoy!


What you need:

Cupcake mix

2 very ripe bananas
100g buttery spread
100g caster sugar
125g self raising flour
2 eggs
1 tsp baking powder
14 teaspoons of Carnation Caramel (you can buy this as a tin!)

Frosting

100g Carnation Caramel
300g icing sugar
856 baking spread
Slices of banana
3 tbsp Carnation Caramel
Chocolate shavings

Don't forget you'll also need your muffin tin. Size depends on how many you're making! And cupcake cases, again depends on how big you want to make them. Mine were only small as they tend to be quite sweet.

Method:

Step 1:

Preheat your oven to 160 degrees if you have a fan oven. 180 will work for others. And place your cupcake cakes into your muffin tin so they're ready for later.

Step 2:

Mash your bananas in a dish and leave to one side for later. Then use a large bowl and add in your flour, baking spread, caster sugar, eggs and baking powder. Beat the mix until it's light and creamy. Then grab your banana mix from earlier and fold in.

Step 3:

Spoon half of your mixture into your cupcake cases and then add a spoonful of caramel into each one and top with the remaining cake mix. Most people aren't expecting caramel inside when they take their first bite, so this adds a lovely touch. Bake them for about 20 minutes or until they feel springy to the touch. When ready leave them to cool.

Step 4:

Beat 100g caramel with your baking spread and icing sugar and this should form a thick icing. As this mixture is quite sweet, I don't usually have it too thick but it depends on how you like your cupcakes. If you're opting for thick icing, you can use a piping bag to pipe onto the cakes, or if you're using a thinner version - use a spoon. Beat a few teaspoons of caramel until smooth and then you can use this as a drizzle over your icing. Then just top with a banana slice and add some chocolate shavings to finish.

Voila!







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