Banoffee Iced Fancies

Lotte deconstructs a traditional British dessert and turns it into cute cakes!
  • 225g butter
  • 225g caster sugar
  • 4 medium eggs, beaten
  • 225g self-raising flour
  • ¼ tsp ground cinnamon
  • 1 large ripe banana, mashed
  • A drop of semi-skimmed milk
  • For the decoration
  • Frosting for the top (see below)
  • Shop bought fudge pieces for the topping
  • Edible gold glitter
  • For the frosting
  • 350g softened unsalted butter
  • 250g full-fat cream cheese
  • 350g sieved icing sugar
  • 2 tsp lemon juice

Preheat the oven to 200°C / (180°C fan oven) / gas mark 6.

Beat the butter and sugar together in an electric mixer or by hand in a medium sized mixing bowl with a wooden spoon. Gradually add the eggs, beating well between each addition until fully incorporated.

Now, gently fold in the flour, add the ground cinnamon and then stir in the banana. Add a drop of milk to let the mixture down a bit. Place you paper muffin cases in a bun tray and then spoon the cake mixture evenly between them.

Place into your oven for about 10-12 minutes or until risen, golden brown and firm to the touch. As you gently touch the cake it should spring back. If it’s still a bit wobbly in the middle, pop back into the oven for a few more minutes.

Take out of the trays and place on a cooling rack. When cool, you are ready to ice.

To make the frosting, using an electric mixer (you can do by hand, but the mixer makes this frosting extra light) beat the butter and cream cheese together until thick and creamy. Gradually beat in the icing sugar and then the lemon juice. Leave in a cool place to set for 20 minutes.

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