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.