Yields:
1 Serving
Difficulty: Medium
Prep Time: 2 Hr
Cook Time:
30 Mins
Total Time:
2 Hr 30 Mins
Hello everyone, welcome back to another delicious lactose free recipe. For this week delight I wanted to change things up and made another classic cupcake recipe. This time it is banoffee cupcakes. Fluffy banana cupcakes filled with caramel and topped with whipped cream, dark chocolate flakes and a banana chip.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
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Banana Cupcakes
- Caramel
- Decorating
Instructions
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Banana Cupcakes
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Preheat your oven to 180°C and line your tin with the cupcake wrappers.
- In a large mixing bowl add in the flour, sugar, baking powder and salt. Mix well.
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Add in the melted margarine, banana, eggs and vanilla.
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Mix well until completely smooth.
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Spoon the batter into the cupcake liners. Smooth down as best as you can.
- Bake in the oven for 10 to 15 minutes. Until golden brown and a skewer inserted in the centre comes out clean.
- Keep baking batched until all the batter has been used up.
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Move the cupcakes to a cooling rack.
- Leave to cool down completely and then transfer into a airtight clean container until ready to be used. Caramel
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Place the water, sugar and salt in a saucepan. Cook on a medium heat until the sugar has dissolved.
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Increase the heat to high. The mixture will clarify and start to bubble. Don’t stir.
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Over time the mixture will start to turn yellow. Eventually it will turn a light brown colour. When the mixture has turned a light brown take the mixture off the heat completely.
- Please keep in mind the colour change will happen quickly even after you take it off the heat so I recommend to bring it to a light brown and then take it off rather than wait for it to become completely golden brown.
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The next step is a little bit dangerous. You will need a spoon with a long handle. As soon as you take the sugar off the heat add the cream and butter. The mixture will quickly bubble up and steam. Use a spoon with a long handle to stir the mixture until the butter dissolves.
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Leave to cool completely.
- Pour the caramel into a piping bag and leave in the fridge until ready to use. An hour or two is preferable so that is firms up. Decorating Preparations
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Place the cream into a medium bowl.
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Whisk until it forms stiff peaks.
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Spoon the cream into a piping bag fitted with the 1M piping tip. Place in the fridge until ready to be used.
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Grate the chocolate finely into a small bowl. Place in the freezer until ready to be used.
Decorating
- Grab a cupcake out of the container.
- Use a small spoon to scoop out the centre of the cupcake.
- Grab the caramel and cut a small amount of the tip off.
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Pipe the caramel into the centre of the cupcake.
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Grab the whipped cream. Pipe a classis cupcake swirl onto the cupcake.
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Place a banana chip into the cream.
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Sprinkle the top of the cupcake with the chocolate you prepared earlier.
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Drizzle the top of the cupcake with extra caramel.
- Decorate the rest of the cupcakes.
- Congratulations you have made Banoffee cupcakes.
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Serve, devour and enjoy.
