Banoffee Pie Cupcakes

I made these just because I fancied trying a new recipe and was trying to work around what I had in the house! I haven’t made much from the Primrose Bakery (despite having their app on my phone) but I was really impressed with these as they turned out a beautifully light and moist sponge with good banana flavour. The caramel buttercream is amazing – we had to throw the leftovers away immediately to stop us eating the whole lot out of the bowl!

I also loved using the app – if you turn your phone on its side you get step by step instructions along with a list of ingredients (and measurements) at the bottom of the screen – perfect for baking if you haven’t been a good little piggy and weighed everything out in advance! You can also just swipe above the screen to move onto the next step, avoiding a sticky screen! Genius!

Banoffee Pie Cupcakes (taken from the Primrose Bakery iPhone app)
Makes 12 

125g unsalted butter, softened
250g caster sugar
2 large eggs (room temperature always works best – I’ve had a few issues with curdling recently because the eggs were cold out of the fridge)
1tsp vanilla extract
250g plain flour
2tsp baking powder
4 ripe bananas
Dried banana chips to decorate (I didn’t bother and used a mixture of white, milk and dark chocolate shavings)

For the Caramel Buttercream
90g unsalted butter, softened
135ml milk
350g soft light brown sugar (I only had 120g so made up the rest with dark brown muscovado – this was still yummy!)
360g icing sugar
1tsp vanilla extract

– Preheat the oven to 180ºC (I put my fan oven on 165C) and line a 12 hole muffin tray with cases

– Cream together the butter and sugar until pale and smooth and then add the eggs one at a time, mixing after each addition

– Add the vanilla. flour and baking powder and beat well again.

– Mash the bananas in a separate bowl with a fork and then mix into the cake batter, beating well

– Spoon the batter evenly into the muffin cases and bake in the centre of the oven for 25 minutes (I baked mine for 20 minutes and they were spot on. I found the timings too long when I made my last lot of Primrose cakes as well so would recommend that you check their bakes a little before the recommended time)

– Leave the cupcakes to cool in the tin for 10 minutes and then remove from the tin and place on a wire rack to cool completely

– Whilst the cupcake are cooling, make the buttercream so it has time to cool before you need to use it- place the butter, milk and sugar in a heavy based saucepan over a high heat. Stirring continuously, bring to the boil and then boil for 1 minute. Remove from the heat and stir in half the icing sugar. (Don’t worry if any little lumps of icing sugar form, they will smooth out!)

– Allow the mixture to cool for a few minutes and then add the vanilla and the rest of the icing sugar. Stir until it just starts to thicken. A slightly runny consistency works well with this icing. The mixture will thicken as it cools though. Use once it has become spreadable, giving it a stir from time to time as it cools


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