Banoffee

Banoffee

By
From
Cupcakes
Makes
24
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
225g unsalted butter, softened
225g caster sugar
pinch salt
1 vanilla pod, seeds only
1 tablespoon vanilla extract
4 medium eggs
225g self-raising flour
75g plain chocolate, chopped
200g dulce de leche or soft caramel
60ml Plain syrup, vanilla variation
Basic cream cheese frosting, banana variation

Method

  1. Preheat the oven to 175°C and line two 12-hole muffin trays with cases.
  2. Place the butter, sugar, salt and vanilla in a bowl and cream until pale and fluffy. Lightly beat the eggs in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2-3 tablespoons of flour. This will rebind the batter. Once all the egg has been incorporated, sift in the flour and fold until just combined. Fold in the chocolate. Using a piping bag or tablespoon, fill the cases until two-thirds full.
  3. Bake for 15–20 minutes, depending on your oven. The cupcakes are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or skewer into each sponge; it should come out clean.
  4. Leave them in the trays and rest for a few minutes outside of the oven. Brush the tops with the syrup while they are still warm. Remove from the trays and leave to cool on a wire rack. When cold, use a melon baller to hollow out a small hole in each cupcake and fill with a spoonful of dulce de leche.
  5. To decorate, use the banana cream cheese frosting and top with a slice of dried banana and chocolate sprinkles.
Tags:
Peggy Porschen Parlour
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