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Readers, meet my 'Banoffee Toffee Cupcakes'

3 Apr 2014

Toffee is my all time, absolute favourite flavour and yet for some reason, I rarely attempt toffee flavoured recipes. It's always seemed like they involve so much patience and effort and I don't even own a sugar thermometer which is often essential in toffee or caramel based recipes. Anyway, I decided to use condensed milk for these, which is a great, fairly simple method, but it turns out I accidentally picked up Carnation's 'Caramel' instead which is basically toffee already made for you. So yeah, I'd highly recommend that.

I even found another toffee icing that involves only sugar and butter, which I will tell you about further down the page, so if you don't want to use condensed milk or caramel, then follow the 'cake mixture' recipe and scroll down for a link to an alternative icing.

One last thing I'd like to ask before we begin is if we could all please reserve our judgements on my seriously below average piping. I would like to point out that:

1. I have never owned or used a piping bag before.
2. I went and bought the small nozzles not the big ones didn't I. What an idiot.

Cake mixture (adapted from Sorted Food)
150g flour
150g light brown sugar
80g butter
2 eggs
2 bananas
2 tbsp natural yoghurt
1tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
12 teaspoons caramel filling (or condensed milk) - optional

200g icing sugar
3 tbsp caramel
50g butter
A splash of milk

Preheat oven to 180 C.

Start by creaming the butter and sugar together to form a smooth texture (please don't judge the below picture, it was actually a nice texture, I promise.)

Add the eggs one by one, whilst beating the mixture.

Mash the banana on a plate or a chopping board.

Add the yoghurt and mashed banana to the mixture and MIX MIX MIX!

Fold in all of your dry ingredients. If you are feeling extra specially nutty then you can add some walnuts in at this point!

Spoon near to a tablespoon of the mixture into each case. Then, if you're using caramel, take your caramel filling and put slightly under a teaspoon in the centre, and cover with the remaining mixture.

 Place into the oven at 180C for 15-20 minutes, and remove when golden brown, with no sign of a gooey inside (apart from the caramel, of course).

Now it's time for the icing. If you are using the caramel or condensed milk, then simply mix your icing sugar, butter (softened), and caramel together in a bowl until it resembles a smooth texture like the one above. Make sure that it's not too runny! Pour the mixture into your piping bag if you're using one and pipe onto the cakes. I then used a 'banoffee mix' that I randomly found in Sainsburys (UK supermarket), but any kinds of nuts or dried banana pieces are great for decoration!

For those who want to avoid using condensed milk or caramel at all, SORTED Food has a great icing that uses just butter and sugar here!

As you can see here, I drizzled a tiny bit more of the caramel onto the top of my cakes! Too much? Never.

And there you have it. Yummy, scrummy banoffee cupcakes that look pretty impressive as well!

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5 comments on "Readers, meet my 'Banoffee Toffee Cupcakes'"
  1. These cupcakes look really delicious! :)

    1. Thanks! The flavours are wonderful, I will definitely work on presentation next time but I'm pretty proud of them :)

  2. Mmm these look amazing! I love banoffee pie, never thought of doing a cupcake version though. I'll have to try a gluten free recipe :)

    1. Personally, I prefer them to Banoffee pie, probably because I just prefer cupcakes in general because they're so cute! Oh definitely do, I'm sure there are some about!

  3. Imogen, these look divine!


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