banoffee cupcake recipe, banana baking ideas, caramel and banana cake, cupcake recipes without butter

Caramel-stuffed banana cupcakes

The banana-averse among you should look away now. Feel so-so about my fave potassium-packed fruit? Maybe the generous measure of caramel in this (easy-peasy!) recipe will tempt you over to the yellow side.

My piping leaves a lot to be desired, I know that but I’m pretty confident you’ll agree, even with those wonky swirls staring you in the face, these little cakes look delicious. And since we’re all about substance over style round here, it’s the soft, moist, ever-so-slightly crumbly middle with a sticky caramel base that’ll really win you over.

Best of all, this is a bit of a one-bowl wonder. Well, two, but really, that’s it. I hope you make them and love them!

banoffee cupcake recipe, banana baking ideas, caramel and banana cake, cupcake recipes without butter

banoffee cupcake recipe, banana baking ideas, caramel and banana cake, cupcake recipes without butterMakes 8 large cupcakes

You’ll need:

8 cupcake cases and a cupcake tin

2 browning bananas

125g flour, sieved

1 tsp baking powder

1/1 tsp bicarbonate of soda

100g sugar

100ml olive oil

2 eggs

1 tin caramel (for me, Carnation is the only choice)

100g cream cheese

Heat the oven to 175. Pop your cupcake cases inside your cupcake tin.

Use the back of a fork to mash the bananas in a small bowl. Put to one side.

Put the flour, baking powder, bicarb, sugar, olive oil and eggs into a big bowl and mix. I use the paddle attachment on my KitchenAid and recommend an electric whisk if you’ve got one, but wo/man power alone will suffice.

Fold in the mashed banana.

Use a large spoon or ice-cream scoop to dollop the cake mixture into each cupcake case, keeping in mind that each one will need another (smaller) dollop on top shortly.

Place a tsp of caramel on top of each cupcake, and then, like I mentioned before, add another dollop of cake mixture on top to cover it. This will sink to the bottom of the cake while it cooks.

Bake in the oven for 25-30 minutes. I’m always a bit more risque with my timings because I crave that barely-cooked squishiness, but you can check on them halfway through and make your own judgements.

Leave to cool inside the tin for a few minutes then transfer to a wire rack to cool completely.

In the meantime, mix up the cream cheese and at least 2 tbsp of caramel – but by all means, lick the spoon and add more if you fancy it – and then pop that in the fridge to firm up.

When the cakes are ready for their tasty toppers, take either a piping bag, palette knife of spoon and apply the caramel cream cheese.

Enjoy served with a nice strong cup of tea.



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