Banoffee Cupcakes
Banoffee cupcakes with a super soft and delicious banana cupcakes, topped with a smooth Dulce de Leche buttercream, drizzled with more Dulce de Leche and decorated with a banana chip.
Equipment
Ingredients
BANANA CUPCAKE
- 200 g all-purpose flour
- 1 + ¼ teaspoon baking powder
- ½ teaspoon salt
- 50 g buttermilk room temperature
- 1 teaspoon vanilla extract
- 100 g very ripe banana about 1 large banana
- 110 g butter room temperature
- 210 g granulated sugar
- 2 large eggs room temperature
DULCE DE LECHE BUTTERCREAM
- 500 g powdered sugar
- 225 g butter room temperature
- 75 g Dulce de Leche + extra for drizzling on top
- Pinch of salt
- 2-4 tablespoon vanilla extract
- 12 Banana chips for decoration
Instructions
BANANA CUPCAKES
- Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.
- Sift together the all-purpose flour, baking powder and salt in a bowl. Mix together the buttermilk, vanilla extract. Mash the banana with a fork until smooth.200 g all-purpose flour, 1 + ¼ teaspoon baking powder, ½ teaspoon salt, 50 g buttermilk, 1 teaspoon vanilla extract, 100 g very ripe banana
- In a mixing bowl, using the paddle attachment add the butter and sugar and mix it on high speed for 1-2 min.110 g butter, 210 g granulated sugar
- Add the eggs one at a time into the mixture and mix it in until combined.2 large eggs
- Scrape down the sides of the bowl. Continue by adding ⅓ of the flour mixture, then the mashed banana, then ⅓ of the flour mixture and then the milk mixture, ending on the last ⅓ of the flour mixture. Mixing in each addition until just combined.
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients has been combined.
- Divide the cake batter into the 12 cupcake liners and bake them for 20-24 min or until a cake tester comes out clean.
- Let the cupcakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.
DULCE DE LECHE BUTTERCREAM
- Once the cupcakes has cooled down make the buttercream.
- Sift the powdered sugar. In your stand mixer, using the paddle attachment, start by creaming the butter and Dulce de Leche for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more.225 g butter, 500 g powdered sugar, 75 g Dulce de Leche + extra for drizzling on top
- On low speed, add the sifted powdered sugar in 3 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Add the vanilla extract, a pinch of salt and mix it in. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.Pinch of salt, 2-4 tablespoon vanilla extract
- Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
- Transfer the buttercream to a piping back with a big round piping tip.
ASSEMBLING
- Pipe the buttercream on the cupcakes.
- Heat up some extra dulce de leche in the microwave for 20 seconds to make the dulce de leche a bit more fluid. Drizzle the dulce de leche over the buttercream and decorate with a banana chip.12 Banana chips for decoration
- Serve it on the day, but it can also last well for a few days on the kitchen counter, in an airtight container.
Nutrition
Carbohydrates: 76gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 30mgSodium: 222mgPotassium: 80mgFiber: 1gSugar: 60gVitamin A: 86IUCalcium: 66mgIron: 1mg
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