Food Network UK

Banana toffee cupcakes

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  • Banoffee is a British classic - try these and you'll be baking them for ever.
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Ingredients

  • 58g unsalted butter
  • 42g light brown sugar
  • 58g granulated sugar
  • 1 egg
  • 35g ripe banana puree
  • 200g flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 98g crushed chocolate toffees
  • 60ml buttermilk

  • For the dulce de leche toffee filling:

  • 200g dulce de leche, such as Carnation caramel
  • 98g crushed chocolate toffees

  • For the caramel cream cheese Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please Icing :

  • 210g butter, softened
  • 680g cream cheese
  • 340g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 1 1/2 tsp vanilla essence
  • 255g dulce de leche, such as Carnation caramel
  • Freeze-dried chocolate chip ice cream, such as Astronaut Ice Cream, to garnish
  • Chocolate granules, to garnish

Use imperial measurements

Method

How to make Banana toffee cupcakes

1) Preheat the oven to 180C/Gas 4. Line the Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups of a 12-cup standard-size cupcake tin with paper baking cases.

2) Combine the butter, brown sugar and granulated sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Cream on medium-high speed until the mixture is light and fluffy, about 5 minutes. Scrape down the bowl and add the egg and banana puree. Cream for an additional 3 minutes.

3) Scrape down the bowl, and then add the flour, baking powder, bicarbonate of soda, cinnamon and salt. Mix for 30 seconds on low speed. Add the toffee pieces and buttermilk. Stir on low speed until combined.

4) Fill the prepared paper cake cases liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely on a rack.

For the dulce de leche toffee filling:
1) Stir the dulce de leche and toffee pieces together until fully combined.

2) Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.

For the caramel cream cheese Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please Icing :
1) In the bowl of an electric mixer fitted with a paddle, beat the butter on medium-high speed until light and fluffy. Add the cream cheese and mix on medium-high speed until well combined and lump free. Scrape down the sides of the mixer bowl and add the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please Icing sugar. Stir on low speed until well combined.

2) Add the vanilla essence and beat on medium-high speed for 2 minutes. Remove from the mixer and stir in the dulce de leche in by hand to create a marbled appearance. Place in a pastry bag fitted with a large round tip.

To assemble the cakes:
1) Using an apple corer, remove the centre core of the cupcakes and fill with dulce de leche toffee filling. Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please Pipe the caramel cream cheese Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please Icing generously on top of each cupcake.

2) Using a paring knife, gently poke the freeze-dried ice cream to create separated chunks. Place 4 chunks on top of each cupcake. Dredge the outer rim of each cupcake in the chocolate granules.