You’ve probably heard of the classic banoffee pie, right? It’s an easy dessert. Starting with a digestive biscuit case, filled with sliced banana and caramel/dulce de leche and finished with freshly whipped cream and chocolate – it’s probably one of the best desserts you can make if you’re short on time.
I’m not showing you how to make that pie today but rather a reinvented version of it in cupcake form. Trust me when I say these cupcakes are super easy and can be enjoyed by almost all cake lovers – even those who don’t really like cake!
I haven’t yet got around to sharing my banoffee pie recipe but its coming up at some point in the next 6 weeks… Anyway, starting with a banana sponge cupcake, which is lusciously filled dulce de leche and then topped with a slightly sweetened whipped cream and a dashing of greeted dark chocolate – nothing overly sweet and all of the flavours just work in harmony – sounds good right?
Things are slowly getting back to whatever sort of normal we are approaching, so as you go out and see friends and family, why not take a batch of these cupcakes along with you – you won’t regret it. I promise you that!
Anyway, lets get started, shall we?
Ingredients (for 12 cupcakes):
175g butter, room temperature.
175g granulated sugar.
2 tsp vanilla extract (or vanilla bean paste, if you prefer).
3 bananas, large and ripe.
175g plain flour.
1 tsp baking powder.
1 can of dulce de leche.
300ml double cream.
75g icing sugar.
1 tsp vanilla extract.
Banana chips (as many or as few as you’d like)
Grated dark chocolate.
Before you get started on the recipe, you’ll want to do some prep work. Start by preheating your oven to 180˚c/350˚f, weighing up all of your ingredients and getting any equipment you may need such as a stand mixer and spatula.
To start on the cupcakes, take a mixing bowl and place in the butter and sugar. Beat the two together over a medium-high speed until they are well combined and the mixture has become much lighter and fluffier in colour and consistency.
You can then give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated from earlier on.
Now add in the eggs, one at a time, beating well in-between each addition – doing it this way will prevent the mixture from splitting or scrambling.
Once all of the eggs have been added, you can go ahead and add in all of the banana – mix to incorporate. You’ll notice the mixture look as if it has split or curdled, don’t worry. Adding the banana in adds a lot of moisture, which is a lot.
Give the mixing bowl another good scraping down, again just to incorporate any bits that didn’t get fully incorporated earlier on.
Take a sieve and place it on top of the mixing bowl, pass the dry ingredients through it and then incorporate them into the mixture over a medium speed, until a cake batter forms. If you find the mixtures a little stiff, feel free to add a dash of milk to help achieve the perfect consistency.
Now grab a muffin pan and line it with cupcake cases, then transfer the cake batter into the cases, ensuring you’re filling them around 2/3 (or 3/.4) the way full – this will guarantee the perfect rise on the cupcakes – trust me I’m a master baker!
Place into the preheated oven and bake for 20-22 minutes (or until, a tester comes out clean when inserted into the centre).
If you intend on serving the cupcakes on the day you’re making them, then make the whipped cream topping. As you are aware, cream has a shortened shelf life and has to be eaten within 1 day of being whipped up.
Into a clean mixing bowl, pour in the double cream, add in the icing sugar and vanilla extract and whisk everything together on a medium-high speed – not forgetting to keep your eye on it. Cream thickens very quickly and can go from under whipped to over whipped in seconds. You’re looking for stiff peaks.
Once your cupcakes are baked and fully cool, you can start the decorating process. Take the whipped cream and place into a piping bag, fitted with a nozzle of your choice and also place the dulce de leche into a piping bag, this will make the process so much easier.
Core out the centres of your cupcakes, then replace the missing cake with the dulce de leche – pipe a fair amount in there. You’ll want to pipe right up to the top of the crevice you created.
Then top the cupcakes with the whipped cream, which has been put into a piping bag fitted with your nozzle of choice and pipe on as much or as little as you’d like.
Finish the cupcakes with a grating of dark chocolate and 2 banana chips per cupcake and then enjoy!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.