Our Recipes, re-invented from cooking shows
Banoffee Cupcakes
Prep. Time:
Baking Time:
Total Time:
1 hour
20 mins
80 mins
Serves:
12 standard cupcakes
Baker's Notes:
The banana chunks should be small (about 5mm) so they distribute evenly and don't sink
Don't overmix the batter once flour is added to keep the sponge light
Coffee can be adjusted to taste - use 1 tbsp for milder flavor
Cupcakes are best eaten within 24 hours but can be stored for 2 days in an airtight container
Ingredients
175g (1¼ cups) self-rising flour
25g (¼ cup) cocoa powder
150g (¾ cup) light brown sugar
150g (⅔ cup) unsalted butter, softened
3 large eggs, room temperature
3 tbsp espresso or strong coffee, cooled
2 ripe bananas, diced and tossed with 1 tsp lemon juice
3 tbsp buttermilk
1 tsp vanilla extract
½ tsp cinnamon
Pinch of salt
SWISS MERINGUE COFFEE BUTTERCREAM:
3 large egg whites
150g (¾ cup) caster sugar
200g (14 tbsp) unsalted butter, cubed and room temperature
2 tbsp espresso, cooled
1 tsp vanilla extract
Pinch of salt
SALTED DIGESTIVE CRUMB:
4 digestive biscuits, crushed
30g (2 tbsp) unsalted butter, melted
1 tbsp demerara sugar
½ tsp sea salt flakes
SALTED CARAMEL SAUCE
150g (¾ cup) caster sugar
60ml (¼ cup) heavy cream, warmed
3 tbsp unsalted butter
¾ tsp sea salt flakes
½ tsp vanilla extract
Instructions
SPONGE:
Preheat oven to 175°C (155°C fan)/345°F. Line a 12-cup muffin tin with paper cases.
Sift together flour, cocoa powder, cinnamon, and salt.
Cream butter and brown sugar until very light and fluffy (5-6 minutes).
Beat in eggs one at a time, ensuring each is fully incorporated.
Add vanilla extract.
Fold in dry ingredients in three additions, alternating with buttermilk and coffee in two additions, beginning and ending with flour.
Gently fold in lemon-tossed banana chunks.
Divide between cases (about ¾ full) and bake for 18-20 minutes.
Cool in tin for 5 minutes, then transfer to wire rack.
SWISS MERINGUE COFFEE BUTTERCREAM:
Whisk egg whites and sugar in mixer bowl over simmering water until mixture reaches 70°C/160°F.
Remove from heat and whisk on high speed until stiff, glossy peaks form and bowl is cool (8-10 minutes).
Gradually add butter, one piece at a time, beating well after each addition.
Add coffee, vanilla, and salt. Beat until smooth and silky.
SALTED DIGESTIVE CRUMB:
Mix crushed biscuits with melted butter, sugar, and salt.
Spread on baking tray and toast for 5-7 minutes until golden.
Cool completely and break into varied-size clusters.
SALTED CARAMEL SAUCE:
Make dry caramel: heat sugar in heavy pan without stirring until deep amber.
Remove from heat, slowly whisk in warm cream (prevents seizing).
Stir in butter, salt, and vanilla until glossy.
Cool to thick but pourable consistency (about 20 minutes).
ASSEMBLY:
Core the cupcakes: Use an apple corer or knife to remove a small plug from each cupcake center.
Fill with caramel: Spoon a small amount of cooled caramel into each cavity.
Pipe buttercream: Use a star tip to create generous swirls on each cupcake.
Add texture: Press digestive crumb clusters into the buttercream.
Final drizzle: Drizzle remaining caramel over the top just before serving.
Garnish: Optional banana chip or coffee bean for decoration.
