Jul 17, 2013

Banoffee Cupcakes

There has been a lot of different takes on Banoffee Cupcakes. Frankly, I thought it meant banana and coffee instead of banana and toffee. So I figured, why not incorporate all 3 components into one cupcake?


Banana Cupcake
adapted from Shockingly Delicious
makes about 16 cupcakes

1/4 cup dark brown sugar
1/2 cup vegetable oil
2 eggs
3 medium-sized very ripe bananas, mashed
200 ml sour cream
2 tsps vanilla essence
1/4 tsp salt
1 1/2 cups self-raising flour

  • Preheat oven to 180˚C. Line a muffin tray with cupcake liners.
  • In a medium sized bowl, whisk together brown sugar and vegetable oil. Next, whisk in eggs.
  • Add in mashed bananas, sour cream, vanilla essence and salt. Mix until just combined.
  • Fold in the self-raising flour until just combined.
  • Divide the batter equally among the cupcake liners, filling each liner until 2/3 full.
  • Bake for about 20 minutes or until a skewer comes out clean.
  • Let the cupcakes cool completely.

Coffee and Baileys Whipped Cream
Disclaimer: This is going to vary with each individual, depending on how much coffee or Baileys you would want to incorporate into the cream.
Brewed coffee, cooled
Baileys
300 ml whipping cream

  • Whip the cream until stiff peaks are formed. Gently fold in coffee and Baileys into the cream. Do not over-mix.
  • Place in the fridge if you are not going to assemble the cupcakes immediately.

Caramel topping

Caster sugar
Water

  • Line a tray with baking paper.
  • Place sugar and water into a saucepan, making sure there is just enough water covering the sugar.
  • Place the pan over a medium-heat and let the sugar caramelize.
  • Once the sugar becomes amber gold, pour a thin layer of the caramel onto the baking paper. Let it cool and harden.
  • Break the caramel into chunks or place it into a food processor to grind it up into smaller pieces.
  • Sprinkle a fair amount on top of the cream.

2 comments:

  1. Hiya, thanks for using my banana bread recipe as a starting point for your cupcakes! It's a great, versatile quick bread, and I'll bet it is wonderful in your creation! (How much sour cream are you using?)

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    Replies
    1. Thanks Dorothy! Just realised I did not add the measurement. :)

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