Day 204 – Banoffee Cupcakes

20 Feb

Banana and caramel.  Ok.  Not an overly common combination.  But I’m curious about it.  Banoffee Cupcakes (recipe below from Good Food Channel).  But first, check out today’s tip video!

Alright.  Time to see how our combo works out.

Banana-Cupcake     Mini-Banana-Cupcake

The cupcakes are very much like a sponge cake. Thick and sticky. They aren’t particularly sweet, which is unexpected. And they have a light banana flavor.

Caramel-Frosting

The caramel is very thick. It actually tastes and feels more like a caramel-flavored fudge, than a caramel sauce. (My caramel came out really thick, not gooey at all, so I added a little bit of regular caramel I had left over from my Samoas cupcakes. It worked perfectly!)

The frosting is thick and smooth. Extremely easy to pipe. It tastes like a traditional buttercream with a light caramel flavor. Not strong or dark at all. Very sweet!

Banoffee-cupcake     Mini-Banoffee

The frosting and the caramel bring out the best in the cupcake. I’m very glad now that the cupcake isn’t too sweet, because the frosting and caramel have sweetness covered! It is still like a frosted sponge cake, because the cake is so thick and dense and the frosting is so light and creamy.

Banoffee-top     Mini-Banoffee-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4.5
  • Ease of Making: 2.5
  • TOTAL: 17

RECIPE

Banoffee Cupcakes (recipe from Good Food Channel)

For the cupcakes

  • 250 g unsalted butter, soft
  • 250 g caster sugar
  • 4 eggs
  • 1 ripe banana, mashed to pulp
  • 250 g self-raising flour

For the frosting

  • 250 g unsalted butter, soft
  • 550 g icing sugar
  • 9 tsp caramel, plus extra to decorate

For the caramel

  • 300 g caster sugar
  • 80 ml water
  • 350 ml double cream
  • ½ tsp vanilla extract

For directions visit Good Food Channel.

*Tomorrow: Coconut Lovers Cupcakes*

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