Food Network UK

Filled Banoffee Cupcakes

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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 filling:

  • Shop-bought toffee sauce or dulce de leche

  • 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

  • For the topping:

  • Shop bought fudge pieces
  • Edible gold glitter

Use imperial measurements

Method

How to make Filled Banoffee Cupcakes

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 cases in a cupcake 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.

When the cupcakes have cooled, use an apple corer to remove some of the cupcake. Fill with shop-bought toffee or dulce de leche. 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 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 on top of the filled cupcake, and decorate with toffee pieces and edible glitter. To see how to do this, watch the video.