This is one of my favourite creations to date… Banana cupcakes with spiced rum soaked sultanas, a toffee sauce centre topped with toffee buttercream. There are a few components to these cupcakes so they’re not the quickest to make but trust me… they are so worth it!
Makes 8 cupcakes
for the toffee sauce
- 50g dark brown soft sugar
- 65ml double cream
- 25g butter
for the cupcakes
- 50g sultanas
- 35ml spiced rum
- 90g plain flour
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- pinch of salt
- 60 unsalted butter, melted
- 50g golden caster sugar
- 1 egg
- 2 small-medium bananas, mashed
- ½ tsp vanilla extract
for the icing
- 40g unsalted butter, softened
- 125g icing sugar, sifted
- 50g toffee sauce
- a drop of milk
- Begin by putting the sultanas in a small bowl and pouring over the rum. Leave to soak for at least an hour.
- To make the toffee sauce, put all of the ingredients in a small saucepan over a low heat. Stir the mixture together and once evenly blended let it bubble over a medium heat for 5 minutes to thicken. Remove from the heat and cool before transferring into a tupperware and putting in the fridge to chill and set.
- Now for the cupcakes, preheat the oven to Fan 170°C and line a muffin tray with 8 large cupcake cases.
- Sift the flour, bicarbonate of soda, baking powder and salt together into a bowl and set aside.
- Mix together the melted butter and sugar until smooth.
- Beat in the egg followed by the mashed banana, vanilla extract and sultanas, including any rum that hasn’t been absorbed.
- Finally fold in the flour mixture.
- As the mixture is quite runny, I find it easiest to transfer it into a jug and pour it into the cupcake cases. Fill them about 2/3 full before placing the tray in the oven for 15 minutes.
- Once they are well risen, springy to the touch and a skewer inserted into the middle comes out clean, remove them from the oven and leave to cool completely on a cooling rack.
- Meanwhile make the icing by creaming together the butter, icing sugar and 50g of the toffee sauce until smooth. Add a drop of milk to the icing and continue beating to give it a nice smooth consistency which is soft enough to pipe easily.
- Once the cupcakes are cool, take a melon baller and scoop out the top of each cupcake.
- Place a spoon of toffee sauce in the hole in each cupcake.
- Finish the cupcakes off by piping a swirl of toffee buttercream on top.
Tip: Any leftover toffee sauce is delicious drizzled over ice cream!
For more cakey treats, visit littlebearcakery.blogspot.com