I made these cupcakes a few weeks ago and thought I'd share the recipe for all to use! These are the tastiest cupcakes I've ever made; I usually find that the sponge of most cupcakes is a bit "meh" but these are sooo goood.
Makes 12-16 cupcakes (Recipe revised from The Hummingbird Bakery Cake Days Book)
280g caster sugar
240g plain flour
1tbsp baking powder
1/4 tsp salt
240ml whole milk
1 tsp vanilla essence
2 large eggs
2 bananas
160g unsalted butter, softened
40ml whole milk
100g tinned caramel
sweets to decorate
1. Preheat the oven to 190ºC (Gas Mark 5, 375ºF) then fill a muffin tin with muffin cases.
2. Using a hand-held electric whisk or a freestanding mixer with the paddle attachment, beat together the sugar, butter, flour, baking powder and salt on a low speed until the ingredients are well incorporated and have the texture of fine breadcrumbs.
FOR THE SPONGE
80g unsalted butter, softened280g caster sugar
240g plain flour
1tbsp baking powder
1/4 tsp salt
240ml whole milk
1 tsp vanilla essence
2 large eggs
2 bananas
FOR THE FROSTING
500g icing sugar160g unsalted butter, softened
40ml whole milk
100g tinned caramel
sweets to decorate
1. Preheat the oven to 190ºC (Gas Mark 5, 375ºF) then fill a muffin tin with muffin cases.
2. Using a hand-held electric whisk or a freestanding mixer with the paddle attachment, beat together the sugar, butter, flour, baking powder and salt on a low speed until the ingredients are well incorporated and have the texture of fine breadcrumbs.
3. In a jug, whisk together the milk, vanilla essence and eggs by hand. Pour three-quarters of this into the dry ingredients and mix well on a low speed, scraping the sides of the bowl to ensure the ingredients are all incorporated. Increase the speed to medium, add the rest of the milk mixture and beat until the batter is smooth. Peel and mash the bananas and add stir them into the mixture.
4. Divide the batter between the paper cases, filling each one by about two-thirds. Bake the cupcakes in the oven for 18-20 minutes or until the sponge bounces back when lightly pressed. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely.
4. Divide the batter between the paper cases, filling each one by about two-thirds. Bake the cupcakes in the oven for 18-20 minutes or until the sponge bounces back when lightly pressed. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely.
5. To make the frosting whisk the icing sugar and butter on a low speed until fully combined and sandy in consistency (make sure you cover the bowl with a tea towel while doing this or your entire kitchen will be covered in icing sugar, trust me...). Add the milk and tinned caramel while mixing on a low speed, then increase the speed to high and whisk the frosting until light and fluffy.
6. When the cupcakes are cold to the touch use a sharp knife to make a hole in the centre each cupcake about 2cm in diameter and 3cm deep, reserving the scooped out pieces of sponge. Spoon a dollop of tinned caramel and replace the sponge lid, trimming it if necessary to ensure the top is fairly level. Add the frosting to the top of the cupcakes and decorate as you wish!
6. When the cupcakes are cold to the touch use a sharp knife to make a hole in the centre each cupcake about 2cm in diameter and 3cm deep, reserving the scooped out pieces of sponge. Spoon a dollop of tinned caramel and replace the sponge lid, trimming it if necessary to ensure the top is fairly level. Add the frosting to the top of the cupcakes and decorate as you wish!
Thought I'd include a picture of the tinned caramel as I had no idea that it existed before i made these! IT'S SO GOOD.
I definitely want to try to make these.
ReplyDeletethese look absolutely gorgeous! i love banoffee pie and banana cakes so i'll defo have to make these at some point! xxxx
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