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Banoffee Cupcakes
- Posted by Dana
- Recipes
- 11.15.2008
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This recipe I tried from the lovely How To Eat A Cupcake Blog (howtoeatacupcake.net)
Here is her post http://howtoeatacupcake.net/2008/08/banoffee-cupcakes.html
I varied the recipe just a little, so I'll give the run down of what I tried.Oven at 350F
Makes about 24 cupcakes
Ingredients for the cake part:
8 tablespoons (one stick) of unsalted butter at room temp.
2/3 c packed brown sugar
2 eggs (beaten)
2 bananas (mashed)
2 c of self rising flour *note see post about self rising flour, if you don't have any and need to make your own
about 8 chewy caramels (I used the chewy Werther's Original ones)Ingredients for decorating:
1 banana
¼ c of graham cracker crumbs
1 ¼ c heavy whipping cream
2 tsp vanilla extract
2 tablespoons of ‘white’ granulated sugar (I like to use organic sugars, just don’t use raw sugar for this)
1 full size Heath bar or Skor bar (English toffee) broken into bits
Instructions:
-Preheat the oven and line your muffin tins
-Beat together the butter and sugar until creamy.
-Add the eggs a little at a time
-Fold in the mashed banana
-Chop up the caramels and toss them in the flour
-Add the flour/caramels to the wet mixture
-Stir well and spoon into the baking cups filling about 2/3 of the way
-Bake about 15 minutes (until a toothpick inserted comes out clean) Let cool completely before frosting.Making the whipped cream:
-In a large bowl beat together cream, sugar and vanilla until hard peaks form (this does take several minutes, be patient!)Putting it all together:
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Once the whipped cream is made and the cupcakes are cooled, place a couple thin slices of banana on top of each cupcake, followed by sprinkling some graham cracker crumbs, a dollop of whipped cream and sprinkle a few of the toffee bar bits over top. Voila!
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