Monday, 23 December 2013

Merry Christmas and Banoffee Cupcakes Recipe

2 days before Christmas and I'm watching the London news as I type and the weather is not looking good. 
90 mph winds and heavy rain, not the best start to Christmas. You want to snuggle up inside with a blanket with a good Christmas film- I'm watching this, which I got for my secret santa gift at work:

Because I'm very very lucky in saying that I'm ahead with my university work! Which means I can take a little break at the festive season. Thank goodness I need a break from the work. 

I'm back in the big smoke aka London, so I've got some time to have coffee with friends, dinner with my family and to do some baking! I wanted to make something a little different. I made banana cupcakes with a caramel buttercream-so banoffee cupcakes! Very yum. 
If you've never heard of banoffee, its an English dessert which has a crumbly biscuit base or pastry base with toffee made from condensed milk, sliced banana and whipped cream. It's a little old school but very tasty!

Banoffee Cupcakes Makes 24 cupcakes (Recipe inspired by The Primrose Bakery Book)

  • 250g unsalted butter, room temperature
  • 500g golden caster sugar
  • 4 large lightly beaten
  • 2 tsp vanilla extract
  • 4 baking powder
  • 8 ripe bananas, mashed with fork or broken into small pieces (riper the better)

Caramel buttercream:

  • 90g unsalted butter
  • 135ml/9 tbsp semi skimmed milk
  • 360g icing sugar, sifted
  • 1 tsp vanilla extract
  • Christmas sprinkles and glitter
  • Sieve
  • Muffin tins lined with 12 cupcake wrappersx 2
  • Heavy based saucepan
  • Wooden spoon
  • Piping bag fitted with a star nozzle
  • Electric hand mixer/ worktop mixer (which I used this time)
  • bowl x 2
  • Masher
  • tablespoon
  • teaspoon
For the cupcakes:
  1. Pre-heat oven to 180c/Gas mark. Line muffin tin with muffin cases
    Step 2. Creamed butter and sugar
  2. Cream the butter and sugar in a bowl with electric whisk until pale and smooth.
    Step 3 The batter with all the eggs added
  3. Add the eggs, one at a time, mixing briefly after each addition.
  4. Add vanilla extract and beat again.
    Step 5. The Cake batter with the flour added
  5. Gradually add the flour and baking powder and beat until well combined.
    Step 6. Mashed banana
    Step 6. The finished batter
  6. Mash the bananas up and add them to the mixture and beat until all combined.
  7. Divide the mixture evenly between the cupcake cases, filling about 3/4 of the way full. 
  8. Bake in the centre of the oven for about 25 minutes.
  9. Turn out onto a wire rack and wait for them to be completely cold before icing.
To make the buttercream:
Step 1. Butter, milk and sugar
  1. Combine the butter, milk and brown sugar in a heavy-based saucepan and put on the hob over a high heat. 
  2. Stirring continuously, bring the mixture to a boil.
    Step 3. Allow to boil
  3. Allow it to boil for 1 minute then remove from heat and stir in half of the icing sugar
    Step 4. Add the rest of the icing sugar
  4. Allow the mixture to cool slightly, then add the rest of the icing sugar and vanilla extract.
    Step 5. Thick and runny icing
  5. Stir until thick and slightly runny. (if it starts to set, put in a microwavable bowl and put on for a few seconds until runny and beat a little. If you need to add a little milk)

Have a very Merry Christmas and Happy New Year! See you in 2014!
Bake On! Penny x

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