Craving a delightful twist on a classic dessert? I’ve got just the treat for you – Banoffee Pie Cupcakes! These cupcakes are a playful take on the traditional banoffee pie, featuring a crushed digestive biscuit base, a moist banana cupcake filled with luscious caramel, and topped with a spiced caramel frosting. This recipe was a delightful experiment that turned into one of my all-time favorite cupcake creations.
Ingredients
Creating these delectable Banoffee Pie Cupcakes requires a few key components. Let’s break down the necessary ingredients for the cupcake base, caramel filling, and whipped cream topping.
Cupcake Base
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup caster sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 eggs
- 1/4 cup yogurt
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
Caramel Filling
- 3/4 cup sugar
- 3 tablespoons unsalted butter
- 1/2 cup double or heavy cream
- Pinch of salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Crushed digestive biscuit crumbs for garnish
Equipment Needed
Before delving into the baking process, it’s essential to ensure you have all the necessary equipment at hand to make these delectable banoffee pie cupcakes. Preparing everything in advance will streamline the baking experience and make the process more enjoyable. Here’s a list of the equipment you will need:
- Stand mixer (or hand mixer)
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Cupcake pan (12-cup)
- Cupcake liners
- Cooling rack
- Saucepan
- Whisk
- Piping bag and tip (optional for frosting)
- Oven
Preparation Steps
When it comes to making banoffee pie cupcakes, the key is in the preparation. Follow these steps to ensure that your cupcakes turn out delicious and delightful.
Preparing the Cupcake Batter
- Preheat the oven at 160ºC (conventional oven) and line a cupcake tray with 12 cupcake liners.
- Sift together the all-purpose flour, baking powder, and salt in a bowl.
- Mix the buttermilk and vanilla extract in a separate bowl.
- Mash the banana with a fork until smooth.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Alternate adding the flour mixture, mashed banana, and buttermilk mixture to the creamed butter and sugar.
- Gently fold the batter to ensure all ingredients are combined.
- Divide the batter into the cupcake liners and bake as directed.
- Preheat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.
- Mix the mashed bananas with lemon juice and set aside.
- Whisk together melted butter and light brown sugar until pale and fluffy.
- Add mashed bananas, eggs, and vanilla paste, and whisk until well combined.
- Sift and add dry ingredients to the wet mixture until you get a smooth batter.
- Divide the batter evenly among the cupcake liners.
- Bake until golden brown, slightly domed, and a toothpick comes out clean.
- Allow the cupcakes to cool on a wire rack before proceeding with the next steps.
Creating the Caramel Filling
To create the luscious and indulgent caramel filling for your Banoffee Pie Cupcakes, you will need to follow these simple steps:
Step 1: Crafting the Caramel Sauce
- In a saucepan over medium heat, combine ½ tin of sweetened condensed milk (200g), 20g of butter, and 2 tablespoons of brown sugar.
- Stir the mixture continuously until the sugar is dissolved and the mixture thickens to a golden caramel color.
- Remove the caramel sauce from the heat and allow it to cool completely before using it to fill the cupcakes.
- Once the cupcakes have cooled, carefully cut out the centers using a sharp knife or a cupcake corer, ensuring not to cut through the bottom but about two-thirds down.
- Fill each cavity in the cupcakes generously with the prepared caramel sauce, allowing the sweet and sticky goodness to ooze into the moist banana cupcake base.
By following these steps, you’ll infuse each bite of your Banoffee Pie Cupcakes with a delightful burst of caramel flavor, elevating them to a whole new level of decadence and deliciousness.
Making Whipped Cream Topping
To make the whipped cream topping for your Banoffee Pie Cupcakes, follow these simple steps for a decadent finish to your delightful treats.
Ingredients:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Begin by pouring the heavy cream into a clean mixing bowl.
- Add the powdered sugar and vanilla extract to the bowl.
- Whisk everything together using a medium-high speed setting. Keep a close eye on the cream as it thickens rapidly.
- Whip the cream until stiff peaks form. Be careful not to over whip.
Your whipped cream topping is now ready to adorn your freshly baked Banoffee Pie Cupcakes. Transfer the whipped cream into a piping bag fitted with a nozzle of your choice for easy and elegant decoration.
For an extra touch of indulgence, you can also fill another piping bag with dulce de leche to drizzle over the cupcakes along with some chocolate shavings. These additions will elevate the flavors and aesthetics of your Banoffee Pie Cupcakes, making them truly irresistible.
Assembling the Cupcakes
Filling the Cupcakes
To assemble the banoffee cupcakes, make sure they are completely cooled before starting. Cut out the centers of the cupcakes about 2/3 of the way down, ensuring to save the tops of the cutouts for later. Generously pipe dulce de leche or caramel sauce into the centers of the cupcakes, leaving a bit of room to place the tops back on over the toffee.
Decorating Tips
After assembling the Banoffee Pie Cupcakes, adding a final decorative touch enhances both the look and taste of the treats. Below are some tips for the perfect finishing touches:
Chocolate Shavings
Sprinkle some chocolate shavings on top of the cupcakes to elevate the flavor profile with a hint of richness and a touch of elegance. Use a vegetable peeler or a grater to create delicate chocolate curls that will add a delightful visual appeal to your cupcakes.
Banana Slices
Enhance the visual appeal and provide a fresh burst of flavor by topping each cupcake with a slice of banana. The combination of the creamy bananas and the sweet dulce de leche creates a perfect balance of flavors and textures, making each bite a delightful experience.
Storing Banoffee Pie Cupcakes
At Room Temperature
I recommend storing Banoffee Pie Cupcakes at room temperature for up to 2 days in an airtight container to maintain their freshness. Be mindful of warm environments as heat can soften the frosting.
Refrigeration Guidelines
If you need to store the cupcakes for longer or in warm weather, refrigeration is suitable. Place the cupcakes in an airtight container and store them in the refrigerator for up to 5 days. Remember to let them sit at room temperature for about 30 minutes before serving to enhance their flavors and textures.
Freezing and Thawing
For longer storage, Banoffee Pie Cupcakes can be frozen. Place the unfrosted cupcakes in an airtight container or freezer bag for up to 1 month. Thaw them in the refrigerator overnight before frosting and serving. This method helps preserve the cupcakes’ taste and texture.
Conclusion
I’ve shared the delightful Banoffee Pie Cupcakes recipe with you, offering a playful twist on the classic banoffee pie. By following the steps outlined in this article, you can create these scrumptious treats at home. Remember to store them properly to maintain their freshness and flavors. Enjoy these cupcakes as a sweet indulgence for any occasion, and impress your friends and family with this unique dessert. Happy baking!
