Saturday 15 October 2016

Banoffee Cupcakes

This is an evolution of the lemon meringue cupcakes I've done a few times, and always go down well. I initially thought about it after I'd done banana bread last month, but haven't had a chance to do them until now.

It's another classic recipe, shoe-horned into a cupcake, and I reckon it's a winner. the sponge base is (as you've probably already guessed) a banana bread sponge, then you take out a core, and add a thick toffee sauce with a couple of slices of banana, and then top with a meringue (and wave the compulsory blowtorch over it). I'm helping stock a charity stall for a cyclocross event tomorrow, so took the opportunity to make a batch of these up, as they don't take that long (compared to everything else I made...some small pasties, 2 meat pies, flapjack, traditional cupcakes, savoury muffins and chocolate biscuits). I reckon they will go down well!

Banoffee Cupcakes - Recipe

  • Pre-heat oven to 150'C

Sponge Ingredients

  • 2 ripe bananas
  • 100g softened butter
  • 2 eggs
  • 30g milk
  • 225g self-raising flour
  • 1tsp baking powder
  • 1 banana - sliced into 24 slices
1) Put the bananas (not the sliced one), sugar, butter, milk and eggs in a stand mixer with the paddle attachment

2) Mix hard until fairly smooth (there will be a few small lumps of banana left, and it will be very runny)

3) Add the flour and baking powder, and mix until just smooth.

4) Spoon the mixture into 2 cupcake cases in a tin (it will be about 65g in each case)

5) Bake in the oven for 20-25 minutes, until a skewer comes out clean

6) Remove to a wire rack to cool

7) Once cool, use a cupcake corer to take a chunk about 1½cm deep from each cupcake (you won't be putting them back, so feel free to eat them, though I recommend waiting for the toffee sauce!)

8) Place a couple of slices of banana into each hole

Toffee Sauce Ingredients

  • 200g condensed milk
  • 25g butter
  • 25g muscavado sugar
1) place the butter and sugar in a small saucepan

2) Heat gently while stirring until the butter and sugar and melted and combined

3) Add the condensed milk, and bring the heat up slightly

4) Stir constantly over the heat until the mixture begins to thicken.

5) Remove from the heat

6) Using a teaspoon, carefully spoon the toffee sauce into the hole of each cupcake, filling them

Swiss Meringue Ingredients

  • 2 egg whites
  • 100g caster sugar
  • ½tsp cream of tartar
1) Put the egg whites and sugar into a medium-sized heatproof bowl

2) Place them over a bain-marie, and whisk

3) As the mixture starts to froth, add the cream of tartar

4) Continue to whisk until the meringue forms stiff, white glossy peaks

5) Remove from the heat and spoon into a piping bag with a large, partially closed star nozzle

6) Pipe a generous whirl of meringue onto each cupcake

7) Toast the meringue using a cooks blowtorch (try not to set fire to the paper cases)