Celebrations again!!! 😀 Mr. Octo, Mr. Croco and Mr. Water Draggo are celebrating Sugar and Spice Baking’s 10 months Anniversary with some delicious British Banoffee Cupcakes. The muffins are moist and creamy and filled with yummy bananas and toffee. On top of that a delicious and smooth toffee frosting… Mmmmm… 😀 Happy Birthday Sugar and Spice Baking! 😀
Recipe (makes 15 Cupcakes)
- 125 g buttery spread
- 1 1/2 dl granulated sugar
- 2 eggs
- 4 1/2 dl plain flour
- 2 teaspoons baking powder
- 1 1/2 dl milk
- 1 tablespoon vanilla sugar
- 1 1/2 big bananas, sliced
- 12 tablespoons carnation caramel
- 170 g carnation caramel
- 600 g icing sugar
- 170 g unsalted butter
- 2 tablespoons milk
- 1/2 banana, sliced
Preheat the oven to 175 degrees C (325 degrees F) Gas 3.
Place 15 paper cases onto a baking sheet.
Stir the sugar and butter until fluffy in a bowl. Add the eggs and continue to whisk. Pour the vanilla sugar, baking powder and flour into the bowl. Add the milk and continue mixing for a couple more minutes until the mixture is smooth. Finally, stir in the carnation caramel and the sliced bananas until everything is just incorporated.
Spoon the mixture into the paper cases until two-thirds full.
Bake in the middle of the oven for 20-25 minutes.
Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.
Frosting and cupcakes:
Beat caramel with the unsalted butter, milk and icing sugar to form a thick icing. The more you beat it the fluffier it becomes. Spoon into a piping bag and pipe onto the cakes. Decorate with one sliced banana on each cupcake.