Banoffee Cupcakes (banana and toffee muffins with a toffee frosting on top of that)… Happy Birthday Sugar and Spice Baking 10 months!

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! 😀

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Recipe (makes 15 Cupcakes)

Mixture

  • 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

Frosting

  • 170 g carnation caramel
  • 600 g icing sugar
  • 170 g unsalted butter
  • 2 tablespoons milk

Decoration

  • 1/2 banana, sliced

Muffins:

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.

BanoffeeMuffinsSugarandSpiceBaking

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.

banoffecupcakessugarandspicebaking2013

banoffeecupcakescrocooctowaterdraggoHappy Birthday Sugar and Spice Baking and Banoffee Cupcake Baking!  😀

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Chocolate Chip Cupcakes with a smooth Vanilla Bananalicious Topping… Heaven!

Friday is finally here and how do we celebrate it?! How about with some yummy Chocolate Chip Cupcakes with a smooth Vanilla Bananalicious Topping??!! 😀 Yummy in your Beach 2013 Sugar and Spice tummy!! 😀

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Recipe (makes 12 cupcakes)

Mixture

  • 65 g unsalted butter
  • 0.75 dl granulated sugar
  • 1 egg
  • 2.25 dl plain flour
  • 1 teaspoon baking powder
  • 4 tablespoons unsweetened cocoa powder
  • 1 tablespoon vanilla sugar
  • 1 dl whole milk
  • 50 g chocolate chips

Topping

  • 3 cups icing/confectioners’ sugar,  sifted
  • 80 g unsalted butter
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract with seeds
  • 1 mashed banana

Muffins:

Preheat the oven to 175 degrees C (325 degrees F) Gas 3.

Place 12 paper cases onto a baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the egg and continue to whisk. Pour the cocoa, 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 chocolate chips until everything is just incorporated.

Spoon the mixture into the paper cases until two-thirds full.

Bake in the middle of the oven for 15 minutes.

Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Chocolate chip muffin

Topping:

Beat the icing/confectioners’ sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. . Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. Finally, pour in the mashed banana and give it a good old stir until everything is just incorporated.

Cupcakes:

Use a piping bag to pipe a bit of the topping on top of the cupcakes. Don’t pipe out too much.

Chocolate Chip Cupcakes with a smooth Vanilla Bananalicious Topping

Happy Cupcake and Friday Baking Everyone! 😀

Fresh Fruit Salad with Vanilla Whipped Cream

Anyone up for some Fresh Fruit Salad with Vanilla Whipped Cream? Very simple to make and oh so yummy to fill your tummy with!! 😀

fruit salad

Recipe (makes 2 portions) 

  • 1 banana
  • 1 kiwi
  • 1 clementine
  • 8 strawberries

monkey

😀

strawberry police

Chop the banana, kiwi, clementine and strawberries into smaller pieces. Put them in a bowl. Mix it all together.

Serve with yummy vanilla whipped cream!

fruit baby

Happy Fruit Salad Making Everyone! 😀

Butterfly Banoffee Tarts

A few days ago I baked some very yummy Butterfly Banoffee Tarts. For everyone who loves Banoffee Pie this is definitely something to try. 😀

Butterfly Banoffee Tart (2)

😀

Butterfly Banoffee Tart

Recipe (makes 12) 

  • 1 banana – mashed 
  • Nestle condensed milk caramel
  • 200 gr plain flour, sifted
  • 40 gr golden caster sugar
  • 125 gr unsalted butter, diced
  • 1 large free-ranged egg, beaten
  • milk to glanze
  • grated chocolate for sprinkle

Lightly butter a 12-hole pie or patty tin.

Place the flour, sugar and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.)

Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with one teaspoon of banana and one teaspoon of condensed milk caramel in each hole.

bild (4)

Cut out another 12 slightly smaller discs, but butterfly ones, and use to cover the banana and condensed milk caramel.

Brush them lightly with milk.

bild (1)

Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/400F/Gas 6.

Bake the tarts for 15-20 minutes until golden brown.

Remove to a wire rack, sprinkle with chocolate, and serve warm.

Butterfly Banoffee Tarts

Happy Butterfly Banoffee Tart Baking! 😀

 

Nutella Banana Cupcakes with Vanilla and Nutella Frosting….mmmmm…

Today it’s the 2nd of Advent. A bit more than 2 weeks left until it’s Christmas. 😀 I have partly spent some of my Sunday evening with baking these delicious Nutella Banana Cupcakes with Vanilla and Nutella Frosting on….mmmmm… 😛 😀   Definitely worth a try! 😀

Nutella Banana Cupcakes

😀

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Recipe (makes 8 muffins & 4 cupcakes; for more cupcakes just triple the frosting recipe) 

Mixture 

  •  70 gr unsalted butter
  • 0.75 dl caster sugar
  • 1 egg
  • 2 1/4 dl plain flour
  • 1 teaspoon baking powder
  • 0.75 dl whole milk
  • 2 teaspoons vanilla sugar
  • 2 tablespoons Nutella
  • 1 banana

Vanilla & Nutella Frosting 

  • 1 cup icing/confectioners’ sugar, sifted
  • 40 gr unsalted butter, at room temperature
  • 1 tablespoon whole milk
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons Nutella

For decoration

  • Fiddes Payne’s choco decs delicious sugar shapes

Preheat the oven to 175 degrees C (325 degrees F) Gas 3. Place 12 paper cases onto a baking sheet.

Stir the sugar and butter until fluffy in a bowl. Add the egg and continue to whisk. Pour  the vanilla sugar, baking powder and flour into the bowl.  Add the milk and the Nutella and continue mixing for a couple more minutes until the mixture is smooth.

Spoon the mixture into the paper cases until two-thirds full.

Cut the banana into 12 slices and put one slice on each muffin.

Bake in the middle of the oven for 15- 20 minutes.

Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Cupcakes: 

Beat the icing/confectioners’ sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Then layered vanilla frosting and Nutella into a piping bag to create a marbled effect for the topping.

Pipe the frosting on top of the cupcakes and decorate with Fiddes Payne’s choco decs delicious sugar shapes.

Nutella Banana Cupcakes with Vanilla and Nutella Frosting

Happy Nutella Banana Cupcake Baking! 😀

British Banoffee cake (with caramel, chocolate and banana)

Mmmm… I am still baking my lovely British recipes! This is an absolutely yummy recipe of Banoffee cake! 😀

Recipe (makes 12 slices)

  • 75 gr butter, softened
  • 25 gr caster sugar
  • 1 large egg
  • 397 gr can Nestle carnation caramel
  • 225 gr plain flour
  • 2 teaspoons baking powder
  • 3 ripe bananas, mashed
  • 50 gr dark chocolate chunks

Preheat the oven to 180 degrees, gas mark 4.

Grease and base line a 1 kg loaf tin.

Beat the butter and sugar together until pale and fluffy then add the egg followed by the caramel. Mix the flour and baking powder together and gradually fold into the caramel mixture.

Fold in the banana and ¾ of the chocolate chunks and pour into the prepared tin. Sprinkle over the remaining chocolate chunks.

Bake for 1 hour, covering loosely with foil for the last 15 minutes if it gets too dark.

Allow to cool slightly before removing from the tin, then slice and serve with cream!

Happy British Baking! 😀