Banoffee Pie Cupcakes
A play on the traditional banoffee pie by using a crushed digestive biscuit base, a soft, fluffy and moist banana cupcake filled with oozing caramel and topped with a spiced caramel frosting.
Servings: 12 Cupcakes
Calories: 392kcal
Ingredients
Base;
- 1 and ½ Cups Digestive Biscuit Crumbs, or Graham Crackers
- 50 g Butter, Melted (¼ Cup)
Banana Cupcakes;
- 110 g Butter, Softened (½ Cup)
- ⅔ Cup Caster Sugar
- ⅓ Cup Brown Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 3 Very Ripe Bananas, around 1 and ½ Cups
- ⅓ Cup Milk
- 1 and ½ Cups All Purpose Flour
- ½ teaspoon Baking Soda
- ¾ teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoon Mixed Spice
Caramel Filling;
- ½ Tin Sweetened Condensed Milk (200g)
- 20 g Butter (2 Tbsp.)
- ¼ Cup Brown Sugar
Caramel Spiced Frosting;
- 2 and ½ Cups Icing Sugar
- 20 g Butter, Softened (2 Tbsp.)
- ¼ - ½ teaspoon Mixed Spice
- ½ - 1 teaspoon Cinnamon
- 2 Tbsp. Caramel Filling
Instructions
- Preheat oven to 180°C (350°F) and line a 12 piece muffin tray.
- Mix the melted butter and cookie crumbs together and press some of the mixture into each cupcake case.
- Place in the fridge while you make the banana cupcakes.
- Cream the butter and sugar together.
- Add eggs one at a time, beating well after each addition.
- Mash the bananas and mix into the mixture.
- Mix the flour, baking soda baking powder, cinnamon and mixed spice together.
- With the mixer on add a ½ of the flour mixture to the butter mixture. Then add a ½ of the milk. Repeat this step and then stir in the vanilla extract.
- Spoon the mixture evenly between the muffin cases and place in the oven for 15 minutes or until a skewer comes out clean and the cupcakes are soft to the touch.
- Place them on a tray to cool completely.
- Next make the caramel filling.
- Place the ingredients in a saucepan over a medium heat.
- Stir and wait for the butter and brown sugar to dissolve.
- Bring it nearly to the boil then remove from the heat and allow to cool.
- Use the end of a wooden spoon to press the center of the cupcakes in to make a hole for your filling.
- Fill each cupcake with caramel but ensure you have two tablespoons of caramel left over.
- Now make the spiced icing.
- Beat the softened butter until creamy.
- Add the caramel, mixed spice and cinnamon. and beat.
- Slowly add the icing sugar as the beaters are going.
- If the mixture is too stiff add a touch of milk until it is the right consistency.
- Frost the cupcakes however you like and serve.
Notes
Start with a small amount of spices in the frosting and taste each time before adding more to your desired taste. I like a lot of spice but others don't always like as much.
Nutrition
Calories: 392kcal