Monday, 22 September 2014

Banoffee Pie Cupcakes

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Do I have a treat for you guys today? To welcome in autumn, how about you bake these delicious Banoffee Pie Cupcakes?
If you love Banoffee Pie and cake, then these little beauties are just for you. A buttery biscuit base baked into a banana sponge with toffee sauce oozing through it, and finally topped with toffee buttercream, lashings of more toffee sauce and plenty of grated chocolate.
Tempted? Read on! :)

Cupcakes, previously: Strawberry Shortcake CupcakesChocolate Cupcakes with Chocolate FrostingPeaches and Cream CupcakesVanilla Cupcakes with Salted Caramel Buttercream and many more!

A Simple List of Ingredients:

1. Unsalted Butter
2. Soft Dark Brown Sugar
3. Sweetened Condensed Milk
4. Salt
5. Digestive Biscuits
6. Golden Syrup
7. Caster Sugar
8. Self-Raising Flour
9. Bicarbonate of Soda
10. Eggs
11. Banana
12. Whole Milk
13. Icing Sugar
14. Dark Chocolate

Bismillah, let's begin!

First, we will make the toffee sauce as it needs to be cold before we use it. In a saucepan, on a medium heat, place 150 grams (5 ounces) Unsalted Butter.

Sprinkle in 150 grams (5 ounces) Soft Dark Brown Sugar. I used the light instead and it worked just as well but I would have preferred the dark.

Stir the two together.

Once the butter has melted ...

... we want the sugar to dissolve.

You'll know this when you can no longer hear the cracking of the sugar as you stir.

And, you can no longer see any grains of sugar.

Then, open up a 397 gram tin of Sweetened Condensed Milk.

With the heat still on medium, pour in the entire tin.

Bring to the boil and stir in.

Stir in a pinch of Salt at this point too. Stir until the mixture turns dark golden - about 3-4 minutes.

Pour the toffee sauce into a bowl.

And, let it cool completely.

Next, preheat the oven to Gas Mark 5 or 170 degrees fan.
Line two 12 hole muffin or cupcakes tins with paper cases.

To make the biscuit base, melt 50 grams (1.5 ounce) Unsalted Butter over a low heat.

Blend 175 grams (6 ounces) Digestive Biscuits until they resemble fine crumbs.

Pop them into a bowl.

Pour in the melted butter.

Along with 1 tablespoon Golden Syrup.

Stir together.

Pop 1 tablespoon of the mixture into each paper case.

Flatten down with the back of a spoon.

Set aside.

Next, the batter for the cupcakes. Into the bowl of a stand mixer or by hand, place 200 grams (7 ounces) Caster Sugar.

Along with 25 grams (1/2 ounce) Soft Dark Brown Sugar.

Stir together.

Sieve in 3/4 teaspoon Bicarbonate of Soda and a pinch of Salt.

Add in 280 grams (9.5 ounces) Self-Raising Flour.

Add 250 grams (8.5 ounces) Unsalted Butter, softened.

Crack in 4 large Eggs.

Grab the ripest Banana you have.

Peel and mash it.

Add to the bowl.

Beat everything together for 1 minute.

Pour in 2 tablespoons Whole Milk.

Beat again for another minute.

Give it a final stir by hand and grab your cupcake trays.

Fill each case 3/4 full with the batter.

Bake in the preheated oven for 20 minutes.

Once baked, they should be golden brown and spring back when you touch them. Cool for 10 minutes in the tray and then completely cool on wire racks.

Whilst they cool, get on with making the toffee buttercream. Into the bowl of a stand mixer, place 300 grams (10.5 ounces) Unsalted Butter, softened.

Beat on a medium speed for 5 minutes until pale and smooth.

Sieve in 540 grams (19 ounces) Icing Sugar in stages.

Beat well between each addition. 

Ans, yep, you and your kitchen will get covered by clouds of icing sugar - it's all part of the fun!

Once all the icing sugar has been added, add a pinch of Salt along with half of the cooled toffee sauce we made earlier.

Beat for another minute.

Finally, add 1-2 tablespoons of Whole Milk.

Give it a final beat and it's done. The secrets to good buttercream is softened (not melted) butter, sifted icing sugar and a stand mixer or electric hand mixer.

Once the cupcakes have cooled, poke a hole in the middle of each with a clean toothpick or chopstick.

The hole doesn't have to go all the way to the bottom - just half way.

Pop the remaining half of the toffee sauce into a piping bag and pipe into each hole.

Add a little extra on top too, if you wish. Who doesn't love extra toffee sauce?

Put the toffee buttercream into a piping bag with a nozzle and pipe over each cupcake. You could also just blob it on with a spoon too.

Then, drizzle each cupcake with the toffee sauce.

And, grate over a little Dark Chocolate.

The cupcakes are ready! Share them out and enjoy!

Full Written Recipe:

Banoffee Pie Cupcakes

Adapted from a recipe by Cupcake Jemma

Ingredients – makes 24 cupcakes

For the Toffee Sauce
150 grams (5 ounces) Unsalted Butter
150 grams (5 ounces) Soft Dark Brown Sugar
1 x 397 gram tin Sweetened Condensed Milk
Pinch of Salt

For the Biscuit Base
50 grams (1.5 ounces) Unsalted Butter
175 grams (6 ounces) Digestive Biscuits
1 tablespoon Golden Syrup

For the Cupcakes
250 grams (8.5 ounces) Unsalted Butter, cubed and softened
25 grams (1/2 ounce) Soft Dark Brown Sugar
200 grams (7 ounces) Caster Sugar
280 grams (9.5 ounces) Self-Raising Flour
¾ teaspoon Bicarbonate of Soda
Pinch of Salt
4 large Eggs
1 very ripe Banana, peeled
2 tablespoons Whole Milk

For the Buttercream
300 grams (10.5 ounces) Unsalted Butter, softened
540 grams (19 ounces) Icing Sugar, sifted
Pinch of Salt
1-2 tablespoons Whole Milk

To Decorate
Dark Chocolate, grated

Method
First, make the toffee sauce. Melt the butter and sugar together in a pan on a medium heat, and stir until the sugar has dissolved. Pour in the condensed milk and bring to the boil. Stir in the salt. Stir until the mixture turns dark golden – about 3-4 minutes. Set aside in a bowl to cool completely.

Next, preheat the oven to Gas Mark 5 or 170 degrees fan.

Line two 12 hole cupcakes or muffin trays with paper cases.

Make the biscuit base by melting the butter in a small pan. Blend the biscuits until they become fine crumbs. Put the crumbs into a bowl, and stir in the melted butter and golden syrup. Place 1 tablespoon of the biscuit mixture into each paper case and press down with the back of a spoon. Set aside.

Now, to make the batter for the cupcakes. Into the bowl of a stand mixer (or by hand), stir together both the brown sugar and caster sugar. Sieve in the bicarbonate of soda and add in the self-raising flour. Next, add in the softened butter and crack in the eggs. Add in the salt.

Mash the banana and add it in too. Beat everything together for 1 minute. Pour in the milk and beat again for another minute. Give the batter a final stir by hand and then divide between the paper cases. Fill each case about ¾ of the way up. 

Bake in the preheated oven for 20 minutes. Once baked, they should be golden brown and spring back when you touch them. Cool for 10 minutes in the tin and then completely on a wire rack.

While the cupcakes cool, make the buttercream. Into the bowl of a stand mixer or using an electric mixer, place the softened butter and beat for 5 minutes until pale and smooth. 

Add the icing sugar in stages, beating between each addition. Add the salt. 

Then, add half of the cooled toffee sauce we made earlier, and beat for another minute. Finally, beat in the milk and it’s ready!

Once the cupcakes have cooled, poke a hole in the middle of each with a clean toothpick or chopstick. Don’t take the hole all the way through – only about halfway.

Put the remaining toffee sauce into a piping bag and snip a small hole at the end. Pipe a little toffee into each hole.

Put the buttercream into a piping bag fitted with a pretty nozzle. Pipe the buttercream over each cupcake, and then drizzle over more of the toffee sauce. 

Grate over the dark chocolate, and they’re ready! Enjoy!

This Time Last Year:


Keep me in your duas, please,

Wasalaam!

16 comments

  1. As-Salaamu Alaykum,
    Baarak Allahu Feeki i really need to try this recipe like yesterday the cupcakes look AMAZING!

    ReplyDelete
    Replies
    1. Wasalaam! Yes, I do hope you try the recipe - they are pretty spectacular! :)

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  2. Assalamu alaikum... MaShaAllah... these cupcakes look amazing despite some work! I guess this should work awesome for parties... JazakAllah Khairan for sharing... :)

    ReplyDelete
    Replies
    1. Wasalaam! It's no problem - I enjoy sharing the recipes that I've tried out. There is a little work involved but it's not hard and definitely worth it in the end. :)

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  3. One word just 'WOW'

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  4. Sooo amazing mA!

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  5. Assalaamu alaykum

    Could we use Light Brown Sugar for the cupcakes too if we do not have any Dark?

    ReplyDelete
  6. Thank you. In shaa Allah I'd like to make these for eid on Saturday, could you please tell me how many days in advance you think I could make them? Jazaakillahu khayra

    ReplyDelete
    Replies
    1. I would make the toffee sauce on Thursday so it can cool overnight. Bake the cupcakes on Friday and pipe in the toffee once the cakes cool. Then make the buttercream and decorate them on Saturday. You can't beat fresh buttercream on Eid morning! Good luck x

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  7. Just wow!!! your recipes are sooo easy to follow.

    ReplyDelete
  8. das sieht super aus, und wird auch so schmecken

    ReplyDelete

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