We've had St David's Day cupcakes and St Patrick's Day cupcakes, so now it must be time for St George's Day cupcakes, and what better way to celebrate than with ones inspired by a typically English dessert? These banoffee pie cupcakes are truly delicious!
I'm pretty chuffed with this weeks recipe! The texture and taste is divine, and I have to admit I ate too many testers... This combo is so good that even those who dislike bananas will like these - trust me, I've got some banana naysayers to admit that these were yummy!
Traditional English banoffee pie consists of a biscuit base, caramel filling, bananas and cream. These cupcakes are an uber moist sponge, filled with my delicious caramel, topped with a light whipped cream, and finished off with chocolate shavings, caramel, and a banana chip. Oh, and they have a delicious biscuit base underneath the sponge!
The biscuit base is super easy, just a combination of melted butter and gluten free digestives which you gently press into the cupcake case.
Then the sponge is wonderfully light and flavourful. I love baking with banana because it always creates a moist sponge, and you don't have to add any yoghurt or sour cream.
The sponges are filled with caramel (get my recipe here), and topped with an easy whipped cream frosting.
I finish them off with banana chips because I love them and because they're so so easy to make. You chop up a banana or two and place the slices on a lined baking tray, brush with a little lemon juice on each side and cook for 2 hours at 100'C, flipping half way through. When they're out the oven, I sprinkle a little caster sugar on them while they're still hot (if you're going for healthy banana chips then leave it off).
Have I mentioned how much I love these cupcakes?! They're so good, and really, really, really easy to make!
You have to try them! And as always let me know what you think.
Enjoy feasting on these typically British-inspired banoffee cupcakes - YUM!
Now, get Caking It!
180C (170C fan)
Yield: 12 cupcakes
Prep: 20 mins
Bake: 20 mins
Assemble: 10 mins
10g unsalted butter, melted
80g gluten free digestive biscuits, crushed
150g unsalted butter
150g light brown sugar
4 medium eggs
4 ripe or overripe bananas
150g gluten free self-raising flour
2 tbsp ground almonds
1 tsp gluten free baking powder
1/2 tsp xanthan gum
Caramel (get my recipe here!)
300ml double cream
50g icing sugar, sifted
Don't forget to wait until all the ingredients are room temperature before starting.
Preheat oven to 180C. Fill 12 muffin holes with cases.
Mix the melted butter and crushed digestive biscuits together and spoon 1tsp of mix into each of the cupcake cases and press down until compact with the tips of your fingers.
With a fork, cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition.
In a separate bowl mash the bananas until almost smooth, then add these to the butter mixture.
In a separate bowl, mix together the flour, ground almonds, baking soda, and xanthan gum with a fork, and then add this to the mixture, mixing until fully incorporated.
Spoon 2 tbsp of the mixture into each muffin case.
Let the mixture sit in the cases for 20 minutes before placing in an oven for 20 minutes. A skewer or toothpick inserted into the cupcakes should come out clean (but make sure you don't press the skewer right down to the biscuit base!)
Method: whipped cream frosting
Place your bowl and whisk in the fridge while your sponges are cooling.
When the sponges are cool, whip the double cream and sifted icing sugar in a cold bowl until it begins to thicken and stiff peaks form.
Making sure the sponges are completely cool, scoop out the middle of the cupcake with an apple corer, taking care not to go right down to the bottom.
With a teaspoon, fill the middle with a good dollop of caramel.
Pipe on or spoon a good layer of the whipped cream frosting.
Finish off with a banana chip, caramel, and some dark chocolate shavings (grated or chopped).