Can you believe this is the last day of 2016?????? Seriously, after today that’s it. 2016 is no more.
Personally I can’t believe this year has gone so fast (as I have mentioned previously here, here and here). I do feel like I haven’t achieved anywhere near as much as I planned or hoped to achieve this year. I know I do put a lot of pressure on myself to do and achieve a lot and I always have so maybe it’s just me being hard on myself. Please tell me I’m not the only one who is an over achiever with high expectations of themselves?!
Don’t worry, I’m not going to go all “New Year, New Me” on you. I would be lying if I did, because I am apologetically me and that won’t change with a New Year. (I’m not saying there’s anything wrong with the “New Year, New Me” or making changes for the New Year. I just don’t personally practice this.)
Enough talk, more cupcakes! Today’s recipe (and the last recipe for the year), is Banoffee Pie Cupcakes. A play on the traditional banoffee pie by using a crushed digestive biscuit base, a soft, fluffy and moist banana cupcake filled with oozing caramel and topped with a spiced caramel frosting. These cupcakes were a little experiment of mine that turned out amazing and has become one of my favourite cupcakes ever!
I used digestive biscuits of the base of these but you can use graham crackers if you wish. I also used my Caramel Filling as I preferred the thicker, buttery caramel in the center. The icing is very sweet so I found using a more traditional sweeter caramel made these cupcakes far too sweet.
The different textures in this cupcake work so well together. You have the crunch from the crushed biscuit base, the soft and fluffy cupcake the gooey, sweet caramel and then a sweet stick-to-your-teeth frosting. They’re all so different yet they all work so well together!
These cupcakes are very easy to make, they are just a little time consuming with all the different elements to put them together.
One of the things on my list of things to do in the new year is make more baking videos and tutorials so look out for those and there may be one for this recipe coming soon too!
- 1 and 1/2 Cups Digestive Biscuit Crumbs or Graham Crackers
- 50 g Butter melted
- Banana Cupcakes;
- 110 g Butter softened
- 2/3 Cup Caster Sugar
- 1/3 Cup Brown Sugar
- 2 Eggs
- 1 tsp Vanilla Essence
- 3 Very Ripe Bananas around 1 and 1/2 Cups
- 1/3 Cup Milk
- 1 1/2 Cups Flour
- ½ tsp Baking Soda
- 3/4 tsp Baking Powder
- 1 Tsp Cinnamon
- 1/2 Tsp Mixed Spice
- Caramel Filling;
- 1/2 tin Condensed Milk
- 20 g Butter
- 2 tbsp Golden Syrup
- 2 tbsp Brown Sugar
- Caramel Spiced Frosting;
- 2 and 1/2 Cups Icing Sugar
- 20 g Butter softened
- 1/4 - 1/2 Tsp Mixed Spice
- 1/2 - 1 Tsp Cinnamon
- 2 tbsp Caramel Filling
- Preheat oven to 180C and line a 12 piece muffin tray.
- Mix the melted butter and cookie crumbs together and press some of the mixture into each cupcake case.
- Place in the fridge while you make the banana cupcakes.
- Cream the butter and sugar together.
- Add eggs one at a time, beating well after each addition.
- Mash the bananas and mix into the mixture.
- Mix the flour, baking soda baking powder, cinnamon and mixed spice together.
- With the mixer on add a 1/2 of the flour mixture to the butter mixture. Then add a 1/2 of the milk. Repeat this step and then stir in the vanilla essence.
- Spoon the mixture evenly between the muffin cases and place in the oven for 15 minutes or until a skewer comes out clean and the cupcakes are soft to the touch.
- Place them on a tray to cool completely.
- Next make the caramel filling.
- Place the ingredients in a saucepan over a medium heat.
- Stir and wait for the butter and brown sugar to dissolve.
- Bring it nearly to the boil then remove from the heat and allow to cool.
- Use the end of a wooden spoon to press the center of the cupcakes in to make a hole for your filling.
- Fill each cupcake with caramel but ensure you have two tablespoons of caramel left over.
- Now make the spiced icing.
- Beat the softened butter until creamy.
- Add the caramel, mixed spice and cinnamon. and beat.
- Slowly add the icing sugar as the beaters are going.
- If the mixture is too stiff add a touch of milk until it is the right consistency.
- Frost the cupcakes however you like and serve.
Thank you to everyone who has supported me with this blog and to everyone who reads it, shares it around and supports my other social media. It means the world to me.
I wish you all a safe and happy New Years and I can’t wait to see you all in the new year with a bigger and better blog with more yummy treats!