Banoffee cupcakes!

I promise that I won't begin to dedicate the website to gooey centred cupcakes but these went down so well I have to share them! They're a banana sponge filled with dulce du leche, topped with whipped cream and chocolate digestive biscuit pieces.

These were commissioned by the lovely Westerby, giving me something to do so the unemployment doesn't drive me entirely insane! If anyone else is worried about my sanity please feel free to commission baked goods and keep me on the straight and narrow. I'm sure it’s only a matter of time before I'm found curled in a corner rocking back and forth wooden spoon in hand and a mixing bowl on my head... 

Anyway... Here's the recipe, I hope you like it! 

Makes 12 

 Ingredients:
 90g butter (room temperature)
110g soft brown sugar
1 egg + 1 extra egg yolk (beaten)
75g self-raising flour
75g plain flour
½ tsp bicarbonate of soda
½ tsp allspice
2 over ripe bananas, mashed
1 tbsp sour crème or crème fraiche
Small tin of dulche du leche or caramel
300ml whipped cream
3 chocolate digestive biscuits

Method

Preheat your oven to 180°c/gas mark 4

 Line a 12 hole muffin tin with paper cases.

Cream butter and sugar together until fluffy; once combined add the egg slowly, beating well between each addition.  If the mixture curdles slightly, don’t worry, just beat on a high speed until it look a little more settled. 

Next mix in the flours, bicarbonate of soda and allspice; followed by the mashed banana and sour cream. 

Pour the mixture into the prepared cases and bake for 20 minutes.  Once cooked, leave to cool in the pan for 10 minutes before turning onto a wire rack. 

Whilst the cakes are cooking you can prepare the topping. Take your digestives and place them in a sandwich bag before smashing them to smithereens with a rolling pin or similar object. I realise smithereens isn’t particularly technical but I like the way it sounds, you want a fairly fine crumb.

Now the cakes are cool, take a small sharp knife and make a circular incision in the middle of the top of the cakes about an inch wide pointing the knife at an angle towards the centre of the cake. You are basically cutting out a portion of the top of the cake, so you can fill it with the caramel. Once you’ve completed the circle you can pull the centre out and you should have a little piece of cone-shaped sponge. Now cut the tips off all of these cones leaving just the top which will go on top of the cake after filled, to work as a plug. Fill the gap in the cake with the caramel and place the plug back on the top of the cakes.

Top the cakes with whipped cream and sprinkle on digestive pieces.

Enjoy! x