Toffee & Banoffee Cupcakes

How times have changed. I used to buy a monthly women’s magazine to get my fix of fashion and gossip and now I buy at least two if not three foodie magazines a month. With the amount of magazines and cookbooks I have to my name, I’m not short on recipes that I’m desperate to try.

Today’s recipe is from the baking queen Mary Berry and it’s out of the Food Heaven magazine, baking heaven. But with one simple addition, this recipe can deliver two flavoured cakes in one.

Having used bananas in both the blueberry and chocolate chip muffins that I baked recently, I was keen to put it with another great flavour…toffee.

If you would like to give either of these flavoured cupcakes a go, then the recipe is below. Happy Baking!

Toffee or Banoffee Cupcakes, Food Heaven Magazine: Baking Heaven, p.78

Ingredients:

For the toffee sauce:

50g butter

75g light muscovado sugar

150ml double cream

½ teaspoon of vanilla extract

For the sponges:

100g butter

150g self-raising flour

150g light muscovado sugar

3 tablespoons of milk

2 eggs

1 tablespoon of black treacle – note: to measure accurately, coat the spoon with oil so the treacle slips off easily

½ teaspoon of vanilla extract

1 large banana (if making the banoffee cupcakes)

For the icing:

150g butter

225g icing sugar

How to…

Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases

First make the sauce – put all the ingredients into a saucepan and stir over a medium heat

Once the butter has melted and combined with the sugar and cream, bring to the boil and allow to bubble for about 3 minutes to thicken

making the toffee sauceIMG_1856IMG_1864

Set aside to cool down completely

Next make the sponge – whisk together the butter and sugar in a large mixing bowl until light and fluffy

Then add the remaining ingredients and whisk until everything is combined

If you want to make the banoffee cupcakes, mash one banana, add to the cake mixture and whisk until combined and if you want to make both flavours, spoon the cake mixture into six paper cases before adding the mashed banana

Divide the mixture between the cupcake cases and bake in the oven for 20 minutes

Once the cupcakes are cooked, leave them to cool in the muffin for a few minutes before transferring to cool completely on a wire rack

left: toffee cupcakes right: banoffee cupcakes

To the make the icing, measure the butter and icing sugar into a bowl and whisk until light and fluffy

Add three-quarters of the toffee sauce to the icing and whisk until combined

Spoon the icing into piping bag and pipe onto your cooled cupcakes

toffee and banoffee cupcakes with icing

Using a teaspoon, drizzle the remaining sauce over the top, or pop the remaining sauce in a piping bag and drizzle it over the cupcakes that way

IMG_1886toffee & banoffee cupcakesIMG_1902IMG_1905

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