I like to think that my blog reflects the current trends in my
eating habits, I post what I’m making for dinner, and what sweet treats I bring
in for work and for me things tend to go in themes. For example, I recently had
a go at low carb, raw type cooking. I still do that, but not having been in the
kitchen for ages, I stored up lots of recipes that I was dying to try, and they
don’t fall into the healthy category. And with that in mind..
Banoffee is basically the best dessert in the world.
I don’t think any sane person would disagree with that. My only
problem with it is the whipped cream. I hate cream. When I order it in a
restaurant, I scrape the cream off (to my willing boyfriend’s plate!) and when
I make it at home, I make a non-cream one for myself.
A quick note about caramel – I find it really difficult to
make. So this is from a jar. It’s a great shame of mine (if you’re keeping
count, I buy ready made mashed potato and ready made caramel, but NEVER ready
made custard) but I’ve had to ditch tons of otherwise great bakes due to failed
caramel, and I won’t have it happen again!
So, this is you basic banoffee flavours in cupcake form, you’ve
got banana fairy cakes smothered in caramel buttercream and dotted with dark
choc chips and tiny fudge pieces. The cupcakes are light and delicate with a
lovely banana sweetness, and the buttercream is rich and creamy and basically
amazing. I had like a tbsp. left over and just ate it directly from the piping
bag. Unless that makes me sound gross, then I totally didn’t.
Makes a dozen cupcakes
Ingredients for the
fairy cakes
- 100g caster sugar
- 100g butter
- 2 eggs
- 125g plain flour
- 1 tsp baking powder
- 1 tsp vanilla sugar
- 1 ripe banana
For the Icing
- 85g butter
- 250g icing sugar
- 2 tbsp caramel
- A sprinkling of salt
- Choc chips and fudge bits, optional
Method
Preheat the oven to 180 degrees.
The cupcakes are really easy to make. Cream butter and
sugar, then add in the eggs, flour, baking powder, vanilla and banana and mix
again until smooth and all incorporated. You might need to add a few tsp of
milk to get that smooth, dropping consistency.
Spoon into cupcake cases and bake in the oven for 20 minutes
until golden on top.
Remove and let cool on a wire rack.
When cool, whip up that icing. Cream the butter, gradually
beat in the icing sugar, then spoon in the caramel and salt and mix well. You
might need to add a little more icing sugar to get a good piping consistency.
Pipe your buttercream however you fancy, sprinkle some delicious choc chips and fudge on top,
and bring to happy friends.
Mise en place for piping cupcakes |
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