Sunday, 11 March 2012

Banoffee cupcakes

Banoffee pie is extremely popular and delicious dessert. In my opinion those cupcakes taste exactly like one. They weren't difficult to make although it took a while to put all parts together. The recipe comes form Carol Pastor '75 best ever muffins' cook book.

Ingredients for 8 cupcakes:
  • 75g butter
  • 115g soft light brown sugar
  • 1 egg
  • 225g flour
  • 2 and 1/2 tsp baking powder
  • 2 bananas
  • 1 orange zest finely grated
  • 30 ml buttermilk
  • 8 tsp dulce de leche
Preheat the oven to 190C. Line muffin tin with paper cases.
Into electric mixer bowl put the butter and sugar and beat them until creamy. Gradually add the egg.
Sift the flour and baking powder into separate bowl and set aside.
Mash the bananas and fold half into butter-sugar mixture. Then add the orange zest and half of the flour.
When all ingredients combined fold in remaining flour and bananas with a buttermilk, until just combined.

Spoon the batter into muffin cases. Bake for 20 minutes until golden and springy to the touch. Transfer them to the wire rack and let them cool completely.

Make the cavity in the top of each muffin and fill with dulce the leche. I put 1 teaspoon into each muffin, but it is really up to you what amount of dulce the leche you put in.

For the frosting*:
  • 1/2 tsp instant coffee granules dissolved in 1 tsp hot water
  •  150ml double cream
  • 1 1/2 tsp dulce the leche
*Those are original quantities while I doubled them as I think those cupcakes taste better with more cream

Pour the coffee, dulce the leche and double cream into electric mixer bowl and whisk the together until stiff. Spread over the cakes. You may put slice of banana on top.

For the coffee syrup:
  • 2 tsp dark muscovado sugar
  • 1 tsp boiling water
  • 2 tbsp dulce the leche       
Dissolve the sugar into boiling water and add the dulce the leche. Drizzle over the cakes.

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