Wednesday, 17 April 2013

Banaramel Cupcakes

Most Banoffee isn't actually banana and toffee, and these cupcakes are definitely more banana and caramel: a match made in heaven!

I have adapted the Banoffee cupcake recipe from Primrose Bakery. The first thing I would say is that in no way is this for a cupcake tray with bun cases - it is a muffin recipe, despite the title in The Primrose Bakery Book. Now you know this, you won't do what I did and have overflowing cupcake cases!

I am the worst at cake decorating!
The resulting cake is a moist banana cake that isn't too sweet. It is the caramel that gives it the real sweetness.

If you like baking cakes, The Primrose Bakery book is a brilliant book - full of many types of cupcakes, loaf cakes, layer cakes etc.!

Cake Ingredients:
125g butter
250g caster sugar
2 large eggs
1 tsp vanilla extract
250g plain flour
2tsp baking powder
3 ripe bananas

Icing Ingredients:
45g butter
6.5 ml milk
165g demerara sugar
190g icing sugar
1 tsp vanilla extract

Oven 180C

Method
1. Cream the butter and sugar together with an electric hand whisk until pale and fluffy.

2. Add the eggs separately, mixing after each.

3. Add the vanilla extract.

4. Sift in the flour and the baking powder and mix. 

5. Mash the bananas in turn with a fork until soft and pulpy. Add to the mixture and whisk again.

6. Spoon into your muffin cases and pop in the oven for 20 - 25 minutes.

7. Leave the cakes to cool a little in their tin and then onto a wire rack.

8. While the cakes are cooling, get a heavy based pan {medium to large} and add the butter, milk and brown sugar from the Icing ingredients.

9. Heat on high, stirring all the time until the mixture boils. At this point it is exceptionally hot so do be careful. Let it boil for about a minute, still stirring.

10. Take off the heat and sift in half the icing sugar. Stir in.

11. Then add the remaining icing sugar and the vanilla extract. You will need a bit of elbow in order to make sure there are no lumps.

12. By this time, your cakes should be cool and the icing will be ready to spoon onto the cakes. It will firm up almost as soon as you put on the cake, so you may want to do several applications.

Note: You are likely to have quite a bit of icing left. I suggest that this would be a great addition to an ice cream sundae and any manner of desserts. You can keep the icing in the fridge for a week. You may need to warm it through in the microwave so bear that in mind before you put it in the fridge {ie. store it in something that will microwave}!

Love Mrs Jones x







1 comment:

  1. Looks yummy - going to give these a try
    Julie xxxxxxx

    ReplyDelete

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