Banoffee Cupcakes

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves12
  • DifficultyEasy
2 very ripe bananas
125g self raising flour
100g buttery spread
100g caster sugar
2 eggs
1 tsp baking powder
12 teaspoons Carnation Caramel

For the frosting

100g Carnation Caramel
300g icing sugar
85g buttery spread
Slices of banana, 3 tbsp Carnation Caramel and chocolate shavings to decorate (optional)

Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4. Place cupcake cases into the tin.

Mash the bananas in a dish and set aside. In a separate large bowl add the flour, buttery spread, caster sugar eggs and baking powder and beat until light and creamy (use an electric hand mixer if you have one). Fold in the mashed bananas.

Spoon half the mixture into the cake cases, add a spoonful of caramel into each and top with the remaining cake mix. Bake for about 20 minutes or until springy to the touch. Remove and cool.

Beat 100g caramel with the buttery spread and icing sugar to form a thick icing. Spoon into a piping bag with a fluted nozzle and pipe onto the cakes. Beat a few tablespoons of the caramel until smooth and drizzle over the icing. Top with a banana slice and chocolate dusting if you like!

Recipe courtesy of Carnation

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