Bannoffee Cupcakes

19 09 2009

These cupcakes are one of the most popular that I have ever made.  If you enjoy bannoffee you will enjoy this cupcake twist on the classic dessert.  I normally use a whipped vanilla cream as a topping but for a change I decided to top these with melted chocolate.

We start with a basic banana cupcake recipe.

Banana Cupcakes from 500 Cupcakes & Muffins by Fergal Connolly

225g (8oz) Unsalted butter, room temp

225g (8oz) Caster Sugar

225g (8oz) Self-raising flour

4 eggs

1/4 tsp nutmeg (I omitted this)

225g (8oz) mashed ripe bananas

– Preheat oven to 175C/ 350F/ Gas mark 4.  Place 18 paper baking cases in muffin tins.

– Combine the butter, sugar, flour, eggs and nutmeg and mix until smooth, about 2 to 3 minutes in an electric mixer.

– Stir in the mashed bananas until well combined.  At this point you could add some chocolate chips or nuts.

– Spoon the batter into the cases and bake for 20 minutes.  Remove the tins from the oven and cool for 5 minutes then remove the cupcakes and cool completely on a rack.

The following instructions will turn the simple cupcake into a bannoffee version.

– Half tin caramel/ dulche de leche

– 200g milk chocolate

I use the cone method to add a caramel filling.  You can make your own dulche de leche but this is where I cheat and use a can of shop bought caramel.

Cut a cone shape from the top of the cupcake, cut off the excess leaving a flat top, fill the cavity with the caramel and replace the ‘lid’

Melt the chocolate in a heatproof bowl over a saucepan of simmering water (make sure that the bottom of the bowl does not touch the water)

Pour a dessert spoonful of the melted chocolate over each cupcake, let cool until the chocolate is hard.

As an surprise for a friend in work who is going to Hawaii to get married next week I made these little fondant toppers for 2 cupcakes that her and her fiance could share.




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