I have made Banoffee pies before (haven't posted one yet, but I will). I love bananas as fruit but am not particularly fond them in bakes and desserts, but my husband is. This was the reason I first made a Banoffee pie, and must say that I actually liked it.
Banoffee, as the name suggests, is a combination of banana and toffee (which is cooked condensed milk, actually) topped with whipped cream and grated chocolate. While this combination of flavours did sound a bit unappetizing, pie in my recipe book of the pie looked good and the recipe looked do-able. And that was my introduction the Banoffe pie.
And no, I haven't forgotten that this post isn't about a pie but about cupcakes.
So it was but natural that I thought of making Banoffee cupcakes. So I thought of making a banana cupcake filled with a slice of banana and condensed milk caramel, topped off with whipped cream and grated chocolate.
For the cupcakes I adapted the Banoffee Cupcakes recipe from Cupcake Heaven by Susannah Blake.
Dulche de leche (caramelized sweetened milk), which is used in these cupcakes, is usually prepared by boiling a can of condensed milk in water for a couple of hours. I have heard stories telling of these cans bursting and wasn't willing to risk it.
So I used a method given in Mary Berry's Banoffee Pie recipe from her Traditional Puddings and Desserts, which I have detailed below.
My cupcake does look a little flat, because it was quite warm and the whipped cream melted and wouldn't stay whipped! Not that it affected the taste.
For the toffee/ lightly caramelized condensed milk:
- Beat the butter and sugar together in a bowl, with a hand held electric mixer, until creamy. Then beat in the egg till well incorporated. Fold in the mashed banana, then sift the flour, baking powder and salt into the mixture. Fold again till everything is well mixed.
- Spoon the batter about halfway into 8 paper liners. Place one slice of banana in each liner and top with remaining batter such that the banana pieces are completely covered.
- Bake at 180C for about 16 to 20 minutes until risen and a skewer inserted in the center comes out clean. Cool the cupcakes on a wire rack.
- While the cupcakes are cooling, prepare the toffee/ lightly caramelized condensed milk. To do this, melt the butter in a saucepan, over low heat. Add the salt and condensed milk and cook, stirring continuously, till it turns a light caramel colour and thickens a bit. Allow to cool.
- Now assemble the cupcakes
- I used the cone method to fill these cupcakes. While removing a bit off the cones ensure that you don't remove the banana slice which was cooked in the cupcakes.
- Fill the cupcake with the caramelized condensed milk. Cover the filling with the piece of cupcake which was cut out, and press slightly to seat it well.
- Cover the cupcakes with whipped cream and decorate with grated chocolate. It would be a good idea to refrigerate these cupcakes till they're ready to be served.
- As you can see form my pictures, it was too warm and the cream started flowing a bit. So the cupcakes don't look as pretty as they should, but they taste just great.
This recipe makes 8 cupcakes.
I tend to think of cupcakes as snacks, but these cupcakes are really dessert. Just one can be quite satisfyingly filling!
These cupcakes are off to Cupcake Hero to join the other cupcakes in this event here on Flickr