Saturday, 8 February 2014

Banoffee Pie Cupcakes

 Oops. I have definitely failed my resolution to blog three times a week. I didn't even do my weekly update post (I don't think anyone is interested in me talking about the amount of coursework I have to do... yet again) but, in order to get back into your good books, I made these. 

We had some bananas which I forced my mum to not throw away for a week after their 'oh these bananas are getting a bit brown and speckily' stage. So these cakes are made with the most overripe bananas ever seen, and I think it's probably quite good - the cakes are nice and dense and moist, how a banana cake should be. The cakes are amazing eaten fresh out of the oven with no added extras - if I ever crave a banana muffin, I know which recipe I'm going to use.

However, I am not one for plain food without an extra ten tablespoons of sugar on top. So, naturally, I made these into banoffee pie cupcakes. At least, an artistic interpretation of those. I made some salted caramel sauce to put inside the cakes, which came out amazingly. I was a bit stuck on terms of icing, but I went for a homemade version of cream cheese frosting, which is horrendously sweet (even for me) but still works with these cakes - at least in my (and my dad's) opinion. My mum isn't so keen - she doesn't even have a full teaspoon of sugar in her tea nowadays, she needs to sweeten up (pun alert - you're welcome). 

If my mum reads this (which she probably is - hi mum - she's my only reader I think), I'm only joking! You're sweet enough as it is sugar plum. These cakes did pass the father-approval test, and they just are pretty damn tasty. Eat them in moderation, though, unless you want a super-duper sugar rush which is too much even for me to handle.

Recipe - makes 12:

Banana cupcakes:
  • 125g butter
  • 250g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 250g plain flour
  • 1.5 tsp baking powder
  • 4 very ripe bananas, mashed
  1. Preheat oven to 180oC. Line a muffin tray with cases.
  2. Cream butter and sugar.
  3. Beat the eggs in, one at a time, until very light and fluffy.
  4. Beat in vanilla extract.
  5. Gently beat in the flour.
  6. Beat in the bananas until all well-mixed.
  7. Spoon into the muffin cases (mine ended up pretty full).
  8. Bake for around 25-30 minutes, until a skewer inserted into the middle comes out clean.
Either: eat warm, or allow to cool and start making caramel.

Salted caramel sauce - I used this recipe, which, after both the sauce and the cakes had cooled, I spooned into the cakes having cut out a little crater in each cake.

After letting these set, I made some cream cheese icing, which I didn't measure out or anything, so I would recommend using a decent cream cheese frosting recipe (I coloured mine bright yellow and covered in sprinkles and glitter - my go to decorations). 

Finally, here is a photo which I took in tribute to my mum, Jane (please forgive the poor nail varnish, it chipped a lot last night). Buy her ebook (please)!