16th September 2013 // 2 Comments

National Cupcake Week: Banoffee Pie Cupcake Recipe!

Hurrah! National Cupcake Week has arrived in the UK (though if you’re abroad feel free to join in too)! To celebrate we’ll be sharing five delicious ‘Classic British Dessert’ recipes in cupcake form. Excited? We are too. Our first super tasty cupcake for you to re-create at home pays homage to the crowd pleasing Banoffee Pie. Our cupcake version is a fluffy and light vanilla bean cupcake filled with salted caramel sauce, swirled with creamy white chocolate and banana buttercream, drizzled with more salted caramel sauce and then finished with triple chocolate crisp balls. What a perfect way to begin the week!

Banoffee Pie Cupcake

Basic Vanilla Cupcake Recipe (Makes 12 Cupcakes)

4 free range eggs
226g self-raising flour
226g caster sugar
226g butter
1 bourbon vanilla pod

Cream your butter in a mixer then add the caster sugar. Add in the flour along with half of the eggs for around one minute. Once half of the eggs are combined add the remaining mix along with the seeds inside your bourbon vanilla pod and mix for about 5 minutes.

Separate the batter into each cupcake case until 2/3 full and place on the top shelf of a pre-heated oven at Gas Mark 3/325F/170C. Bake for around 20/25 minutes.

Once cooled core the centre of your cupcakes using a handy cupcake corer. Now begin making your delicious salted caramel sauce!

Banoffee Pie Cupcake

Salted Caramel Recipe

175g brown sugar
115ml single cream
60g butter (no low fat or margarine spread)
1 teaspoon of salt
1 teaspoon of vanilla extract

Add all your ingredients into a saucepan on medium heat. Whilst this cooks whisk your caramel mixture for up to 8 minutes until it thickens. Cook a little longer to thicken further. Finally, remove from your stove and leave to cool.

To add to your cored cupcakes simply use a teaspoon to add into the centre of your cakes! Store the rest of your salted caramel sauce in an airtight container and enjoy drizzled atop of sweets and desserts! This sauce should last for up to 4 days.

Ready to begin creating your banana buttercream?

Banoffee Pie Cupcake

Banana Buttercream Recipe

250g butter
400g icing sugar
6 – 12 drops of banana natural essence
70-100g white chocolate buttons or callets

Add half of the butter diced into pieces. Cream the butter in a mixer then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Melt your white chocolate buttons or callets in a bowl sat in hot water. Once melted add to your buttercream and gently mix. Finally, add the banana natural essence to taste.

Banoffee Pie Cupcake

Swirl your salted caramel filled cupcakes with your silky banana buttercream, drizzle with about a teaspoon of caramel sauce and topple with sprinkles. At last, you should had a batch of banoffee inspired cupcakes ready to enjoy!

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  • Reply LaRae 10th October 2013 at 12:59 am

    Why don’t you folks have the measurements in cups and teaspoons? For instants you have 250g butter? What is the measurements in English? Any of your measurements in ml or g… don’t understand. Thanks! ;)

  • Reply Juniper Cakery 10th October 2013 at 7:53 am

    Hi LaRae, If you read this post you will note that we are based in England and thus all our measurements are in English. We use the Metric System of measurements much like the majority of the world; in fact only three countries (Liberia, Burma and U.S.A) don’t utilise the Metric System (aka International Standard or International System of Units). Using this system is actually a much more accurate way of measuring due to it’s use of decimals and fewer numeric anomalies. We do have a large amount of readers from the U.S.A who do, however, manage to convert our measurements without any issues. After quick search on Google you’ll find lots of helpful conversion calculators.

    We hope this helps.

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