Banoffee Cupcakes

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Spare toffee sauce is brilliant on ice cream! (photo by Clare Margary)

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

Ingredients

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

Method

1. Begin by putting the sultanas in a small bowl and pouring over the rum. Leave to soak for at least an hour.
   

   Om nom nom. (photo by Clare Margary)

2.  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.
3. Now for the cupcakes, preheat the oven to Fan 170°C and line a muffin tray with 8 large cupcake cases.
4. Sift the flour, bicarbonate of soda, baking powder and salt together into a bowl and set aside.
5. Mix together the melted butter and sugar until smooth.
6. Beat in the egg followed by the mashed banana, vanilla extract and sultanas, including any rum that hasn’t been absorbed.
7. Finally fold in the flour mixture.
8. 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.
9. 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.
10. 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.
11. Once the cupcakes are cool, take a melon baller and scoop out the top of each cupcake.
12. Place a spoon of toffee sauce in the hole in each cupcake.
13. Finish the cupcakes off by piping a swirl of toffee buttercream on top.