Banoffee CupCakes – Banana & Coffee
Inspired by the English classic, banoffee pie, these creamy cupcakes are to die for. The tender, moist banana cakes are packed with nuggets of chewy caramel, then topped with whipped cream, sweet and sticky dulce de leche, and fresh banana. You can make your own dulce de leche by following the instructions below.
Ingredients
- 4 tablespoons unsalted butter, at room temperature
- 1/3 cup packed brown sugar
- 1 egg, beaten
- 1 ripe banana, mashed
- 1 cup self-rising flour
- 4 chewey caramels, chopped
Directions
- Preheat oven to 350 degrees.
- Beat in butter and sugar together in a bowl until creamy, then beat in egg, a little at a time. Fold in the mashed banana, then sift the flour into the mixture and fold in, followed by the caramels.
- Spoon the mixture into the paper liners and bake in the preheated oven for about 16 minutes until risen and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
To decorate
- 2/3 cup heavy cream, whipped
- 3-4 tablespoons dulce de leche or caramel sauce
- 1 banana, sliced
To decorate, swirl the cream over each of the cupcakes, then drizzle with a spoonful of dulce the leche or caramel sauce and top with slice of banana.
** NOTE: Dulce de leche is a sweet caramel sauce from Argentina and it is available from larger supermarkets. If you can’t find it, you can make it yourself. Put a sealed can of condensed milk in a saucepan, pour over boiling water to cover, and boil for 3 hours, adding more water as necessary so that the can is always covered. Remove from the pan and let cool completely before opening using a can opener. Stir well to make a smooth sauce before spooning over the cakes.
