Food Network UK

Banoffee Iced Fancies

16
17
recipe_page_slideshow
term_weight,type,nid
224369
224369
page
17
recipe_page_slideshow
term_weight,type,nid
224369
224369
attachment_1
1
  • Lotte deconstructs a traditional British dessert and turns it into cute cakes!
Made this? How was it?

Ingredients

  • 225g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 225g caster sugar
  • 4 medium eggs, beaten
  • 225g self-raising flour
  • ¼ tsp ground cinnamon
  • 1 large ripe banana, Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please mashed
  • A drop of semi-skimmed milk

  • For the decoration:

  • 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 for the top (see below)
  • Shop bought fudge pieces for the topping
  • Edible gold glitter

  • For 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 :

  • 350g softened unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 250g full-fat cream cheese
  • 350g sieved 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
  • 2 tsp lemon juice

Use imperial measurements

Method

How to make Banoffee Iced Fancies

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

Beat the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more 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 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 frosting , using an electric mixer (you can do by hand, but the mixer makes this 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 frosting extra light) beat the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and cream cheese together until thick and creamy. Gradually beat in 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 and then the lemon juice. Leave in a cool place to set for 20 minutes.