Baking: Banoffee Pie Cupcakes

Lazy Sunday afternoon, perfect time to get out the Primrose Bakery cookbook. If you like banana and you like toffee well you’re going to like this…

You will need:

For the Banoffee Pie Cupcakes

125g unsalted butter, at room temperature
250g caster sugar
2 large eggs, lightly beaten
1 tsp good-quality vanilla extract
250g plain flour, sifted
2 tsp baking powder
4 ripe bananas (preferably turning black), mashed with a fork or broken by hand into small pieces

For the topping (I’ve doubled the original recipe):

90g unsalted butter
135ml (9 tbsp) semi-skimmed milk
330g light, soft brown sugar
360g icing sugar, sifted
1 tsp good-quality vanilla extract

For that extra lil something:

2 bananas, sliced

As always start by preheating the oven 180°C/gas mark 4. Line a 12-hole muffin tray with muffin cases

Next cream the butter and sugar in a bowl with an electric mixer until the mixture is pale and smooth. Add the eggs, one at a time, mixing briefly after each addition. Add the vanilla extract and beat again briefly.

Gradually add the flour and baking powder and beat until well combined. Do the same with the bananas.

Divide the mixture evenly between the muffin cases, filling each case to about two-thirds full. Bake in the oven for 25 minutes, until a skewer inserted in the centre of one of the cakes comes out clean.

Leave the cupcakes to cool for 10 minutes then turn out onto a wire rack.

While the cupcakes are cooling time to make your icing.

Combine the butter, milk and brown sugar in a saucean and put on the hob over a high heat. Stirring continuously, bring to a boil. Allow it to boil for 1 minute, then remove from the heat and stir in half of the icing sugar.

Allow the mixture to cool slightly, then add the rest of the icing sugar and vanilla extract and stir until it thickens.

When the cupcakes are completely cool, ice them with the caramel buttercream and decorate with banana chips.

Now for the finishing touch – homemade banana chips…

Slice a banana or two into even thin slices and sprinkle with some cinnamon.
Lay the slices onto baking parchment on a baking tray

Pop these in the oven on a really low heat for an hour (this may vary depending on your oven so just keep an eye on them and leave for an extra half an hour if needs be)

And voila, really easy, minimal effort but impressive homemade banana chips. Use to decorate the cupcakes and scatter extra chips on the plate.

Liv x


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