Banoffee Cupcakes with Toffee Filling

When you live in Central London, those supermarkets around the area do not sell enough interesting varieties of ingredients for baking and cooking, I stocked up a few canned of Nestle Carnation Caramel last time when I went to a bigger supermarket, I had a can left and found it very precious 😛 I used one to make banoffee pie last time, and looking to make a cake version of it – Banoffee Cupcakes with Toffee Filling! like what i made for tiramisu cupcakes with mascarpone cheese filling, sinfully irresistible :-O

Cherie Kelly's Banoffee Cupcakes with Toffee Filling

Recipe adapted and modified from The British Larder

Banoffee Cupcakes with Toffee Filling

Make 8 cupcakes

Ingredients

For the Banana and White Chocolate Cupcakes:

130g unsalted butter, at room temperature
120g caster sugar
2 very ripe banana, peeled and mashed
2 large free range eggs
125g plain flour
25g cornflour
1tsp baking powder
50g dark chocolate chips (you can use white chocolate chips)
100g Nestle Carnation Caramel for the filling (optional)

For the cream cheese frosting:

200g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
1 tablespoon of Nestle Carnation Caramel

Method

Banana and White Chocolate Cupcakes:

1. Preheat the oven to 180°C and line a large muffin tray with 8 cupcake cases.
2. Cream the soft butter and sugar until pale and fluffy.
3. Add the mashed banana, cream until well incorporated, add the eggs one at a time, cream well after each addition.
4. Sift the flour, baking powder and cornflour over the creamed banana mixture and add the white chocolate chips, fold it all together. Do not over work the cupcake batter.
5. Spoon the cupcake batter into each case for three quarters full.
6. Bake the cupcakes in the preheated oven for 20 – 22 minutes, test if they are baked by inserting a metal skewer if the skewer comes out clean then the cupcakes are done.
7. Transfer the cupcakes to a cooling rack and let them cool completely.
8. (optional) Core each cupcake and fill each hollow with caramel with a teaspoon.

Cream Cheese Frosting:

1. Beat the icing sugar gradually into the butter by a electric whisk on medium-slow speed until the mixture comes together and is well mixed.
2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed.
3. Separate the cream cheese into 2 portions, fold in 1 tablespoon of Caramel.
4. Vertically fill one side of the piping bag with the original cream cheese frosting, and the caramel cream cheese frosting on the other side, this will allow the piped frosting come out in two-toned colour.
5. Pipe the frosting onto the cupcake. They are best eating the day after they are made. Keep in a cool place, but do not refrigerate.

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