Go Bananas For Banoffee Cupcakes...

So the other week in the midst of making meringues and macarons I also made a banana loaf. Although it tasted amazing it didn’t seem good enough for a blog and to be fair it was eaten before I had the chance. It was a massive success but I wanted to change it so it was different and give it the justice it deserved. Thinking about it one of the most well-known banana themed desserts is of course Banoffee pie, so this blog is my take on Banoffee cupcakes. It’s not often that I know how I want them to turn out and can visualise them clearly in my head, but that was exactly what happened this week and they didn’t turn out far short. This is a bit of a shortened blog this week, but the simple things are sometimes better.

---

---

I started by making the banana flavour cupcakes, by mashing two bananas in a bowl. This is always fun for me, like a therapeutic anger management. In a separate bowl I measured, 140g caster sugar, 225g self raising flour, 55g butter, 1 egg, 3 tablespoons of milk and 1 teaspoon of baking powder. I added the mashed banana and added a few drops of vanilla extract. The smell of the banana was so strong and homely. I then whisked the mixture until it was all incorporated. I love a good theme so used yellow cupcake cases and spooned the mixture in each one. There was just enough to make 12 cupcakes. I baked the cupcakes for 20 minutes at 175 degrees.

---

---

Once the cakes were cool, I cored the middle out of the cupcakes. In the centre I added some caramel then put the top back on. At this point I was very excited for my family to try them, what could go wrong with caramel and banana? I didn’t want it to be too overwhelming so just went with vanilla buttercream for the top. I used my new favourite nozzle, Wilton 6B to pipe the buttercream on top. This week the buttercream I made was such a nice consistency. Coming back to a Banoffee pie, it would normally have a biscuit base, so I crushed some Digestives and sprinkled them on top. They added another texture to the cupcakes and it just looked subtle. To finish the cupcakes off, I drizzled some caramel on top. I was actually so happy with how they turned out and loved the reaction from my family.

---

I feel like now is the perfect time to throw in a little throwback. So this week a photo popped up from five years ago of these cupcakes you see above. I remember when I made these and I was so proud of myself, they couldn’t get any simpler even used shop bought icing. Never did I think five years ago I would still be baking and love it more than ever and be writing my own blog. It’s funny because I remember feeling so happy and accomplished but now looking at the cakes I’ve made there is such a difference and I love seeing how far I’ve come. I’m literally going to take this summer to try and make as many different things I can, because my bakes will always be (im)perfect! Keep your eyes peeled for what I bake next week.

Lots of love,

Hannah x