After my recent trip to the Richmond Tea Rooms I had a serious banoffee craving. They served a mini banoffee pie as part of their afternoon tea and it was absolutely divine. I needed more banoffee in my life! I thought cupcakes would be a perfect sized portion of gooey banoffee goodness.
I made the sponge by creaming together 100g butter and 100g caster sugar. I then added 1 heaped tbsp Speculoos (see previous post for more info on this) to give the sponge a hint of biscuit flavour. I then added 2 eggs and 2 mashed up bananas and mixed well. Finally I folded in 125g self raising flour and 1 tsp baking powder.
I popped the batter into cases. The mixture made exactly 12 cupcakes.
I baked them on 180C/350F/Gas Mark 4 for about 20 minutes, then left them to cool.
I cut holes in the middle of the cupcakes and filled them with Carnation Caramel, which if you've never had, is amazing and super yummy! To be more specific, it's a ready made Dulce de Leche caramel sauce.
I topped the cupcakes with fresh whipped cream, I just smoothed it on with a spoon, but you can pipe it on if you have time. I then added wedges of banana that I had brushed with lemon juice to stop them from browning too soon, and a sprinkle of grated chocolate.
These probably disappeared faster than any other bake I have taken into work. They were absolutely delicious, and I could have eaten several if they hadn't all gone so quick! I will be making a version of these for my Charity Cake Sale this weekend. I'm going to make Carnation Caramel buttercream as I don't want to leave fresh cream out. These are definitely for immediate consumption or at least within 24 hours (refrigerate overnight), but I can assure you that won't be a problem!
I'm entering these into September 2013's Calendar Cakes Challenge, where the theme is cupcakes. The challenge is ran by Laura Loves Cakes and Dollybakes.
Recipe slightly adapted from Carnation.