Everyone loves a banoffee pie, so we’ve created these tasty cupcakes using the flavours of banoffee plus a little extra spice. These mini banoffee cupcakes are the perfect thing to satisfy any sweet craving.
Prep time 20 mins | Bake time 15 mins | Makes 16
For the cupcakes:
2 ripe bananas, mashed with a fork
100g unsalted butter, softened
2 medium eggs
100g caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp mixed spice
For the filling:
6 tbsp thick salted caramel sauce
For the icing:
150g unsalted butter, softened
200g icing sugar
4 tbsp thick salted caramel sauce, plus extra to drizzle on top
- Pre-heat the oven to 180°C. Line a couple of fairy cake/mini muffin tins with some muffin cases.
- Place all the cupcake ingredients into the bowl of a large freestanding mixer (or you could use a hand-held electric whisk) and beat with the paddle attachment until just combined. Spoon the mixture into the prepared cases. Bake for 15 mins or until a light golden brown, leave to cool on a wire rack.
- When the cakes have cooled, cut a small hole in the centre using a teaspoon or apple corer. Spoon in the salted caramel filling.
- Make the icing. Beat the butter in a freestanding mixer (or using a hand-held electric whisk) until very pale and fluffy. Add in the icing sugar and caramel and beat again until well combined. Evenly spread on top of the cupcakes. Drizzle over extra sauce for perfect banoffee cupcakes.