Banoffee Cupcakes

20 Mar 2017

During my last week on placement, a few ladies in the office had decided to set up a bake sale to raise money for the British Heart Foundation. As soon as I heard the words "bake sale", I just had to jump on the bandwagon! I also needed an excuse to use up the bananas in my kitchen that were quickly going south, so I decided to try something brand new to sell, despite my boyfriend saying "do something you're good at, then it won't go wrong." He totally ate his words and many of these cupcakes when he got a whiff of the yummy banana smell coming from the oven. These are my banoffee cupcakes and they're probably the lightest, fluffiest cupcakes I've ever made!

When I said to people that I was making banoffee cupcakes, a few of them seemed a bit grossed out and one of them even thought that they'd have raisins in. Let me tell you, these guys are anything but gross (and also don't have raisins in)! I used three bananas and mashed them up to the point that there were next to no lumps, so the batter stayed smooth and delicious. They rose to amazing little domes and didn't even flatten after cooling, which can be a problem sometimes! The pure banana cakes are then paired with toffee buttercream (it's the same as the one from my toffee and gingerbread cupcakes, except I made more toffee to make the icing super silky) and when you take a bite, there's just this fusion of beautiful flavours in your mouth. I think that even people that don't like banana would love these - it was seriously hard to eat just one and I was kind of hoping that they all didn't sell at the bake sale so that I could take them home and smash my face into them.

You will need:
190g plain flour
150g granulated sugar
Teaspoon baking powder
Teaspoon bicarbonate of soda
Quarter teaspoon salt
3 almost-gone bananas, mashed
60ml vegetable oil
Teaspoon vanilla extract
1 egg, lightly beaten
225g unsalted butter, softened
75g soft brown sugar
2 tablespoons semi-skimmed milk
200g icing sugar
50g milk chocolate
Foam bananas

  1. Preheat the oven to 180c and line a muffin tin with cases. This recipe is perfect for 12 cupcakes!
  2. In a large bowl, add the flour, sugar, baking powder, bicarbonate of soda and salt. Stir to combine and then set aside.
  3. In a medium sized bowl, add the mashed bananas, vegetable oil, vanilla extract and beaten egg. Beat the mixture well until combined, then add the wet mixture to the dry ingredients, gently stirring until there are no dry spots left.
  4. Divide the batter between your cupcake cases. You may find that they're quite full, just over two thirds, but don't worry! I didn't have any spillages with mine, so you should be fine. Bake for 17-19 minutes or until a toothpick inserted into the centre comes out mostly clean. Once baked, remove from the oven and allow them to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  5. While your cakes are cooling, you can make your buttercream. In a pan, melt 75g of the butter and the soft brown sugar over a low heat. Make sure to stir constantly so that the sugar doesn't burn. Once completely melted, add the 2 tablespoons of milk and stir will to form a glossy toffee sauce. Leave to one side to cool.
  6. In a large mixing bowl, beat the remaining 150g of butter until smooth, then start to sift in the icing sugar, beating regularly. Once your toffee sauce has cooled, add it to the butter-sugar mixture and beat thoroughly until incorporated. This should leave you with a smooth and velvety icing, but if you'd like it a little thicker, you can add more icing sugar.
  7. When your cakes have cooled, pipe your icing over your cupcakes to your liking. Melt your milk chocolate in a heatproof bowl over a pan of barely simmering water. Once fully melted, allow it to cool slightly before drizzling it over your cupcakes and popping on a foam banana.
Not only do these little guys taste insanely good, they will also make your kitchen smell amazing. It sounds strange, but bananas combined with fresh baking is just the most mouth-watering scent! But honestly, the inside of the cakes are so light and cloud-like, and the icing just melts on your tongue. So far this year, these have been my favourite things I've baked!

Whould you like to comment?

  1. One again, beautifully presented and baked goodies, which i have no doubt taste as good as they look!

    You're seriously inspiring me to get my baking on! I think I might just dive in for a 'salted caramel brownies' attempt!


    1. Oh Steph, thank you so much for your lovely comments today! Reading this has warmed my heart and put a big fat smile on my face x

  2. My gosh, these look soooooooooooooooooooooooo amazing! I need them in my life asap!

    1. Ahh you definitely need to make some! They're sooo yummy! x

  3. How could someone think they contained raisins haha, that's just silly! These look seriously good and I like the addition of the foam banana! Do you like chocolate chip banana bread? That is my favourite way of using up manky bananas, it is so moreish!
    Amy at Amy & More

    1. I know, right?! What kind of monster puts raisins in cupcakes? I absolutely love banana bread and I actually realised that I had all of the ingredients to make chocolate chip banana bread the other day, so of course, I had to make a loaf! I used chopped up Galaxy chocolate inside and it was GORGEOUS. Thank you for your comment, Amy! x

  4. OMG I think I am actually dribbling! Xx

    1. Hahaha oh wow, what a compliment! You'll definitely have to make some! x

  5. Oh golly yum!! These babies are like my dream! I love anything remotely to do with banana cake/bread (literally my favourite thing ever and I'm currently annoyed that I've just bought some fresh bananas and therefore can't make these right this instant!)

    I bet they did brilliantly at the cake sale, they look absolutely delicious! Doing it for a good cause makes it acceptable to eat the whole batch right? You're lucky I wasn't there! Haha!

    JosieVictoriaa // Fashion, Travel & Lifestyle