The first signs of spring are showing in the Netherlands! Sunshine all around, but the wind is still cold. Create these yummy banoffee cupcakes with banana, honey, cream cheese frosting and caramel syrup to taste the summer while enjoying the sun from behind the window. Possibly with a cup of hot tea.
- 2 ripe bananas (+1 for decorating)
- 50 gr butter
- 150 ml honey
- 2 eggs
- 150 ml milk
- 300 gr flour
- 3 tsp bakingpowder
- 100 gr cream cheese
- 1 tsp vanilla extract
- 50 gr soft butter
- 125 gr icing sugar
- 125ml water
- 200 gr sugar
- 125ml cream
Preheat the oven to 200 °C. Mash bananas with a fork and melt butter. Add honey and butter to the mashed bananas and mix, then add the eggs one by one. Add the milk and sift in flour and baking powder. Use an ice cream scoop to divide the batter in the liners and bake for 25 minutes or until golden brown and nicely risen.
While the cupcakes are baking, it’s time to create the caramel syrup!
Add the water and sugar to a saucepan and heat until the sugar has dissolved, then boil. Do not stir! If you must, try and swirl the sugar in the pan. Remove the pan from the heat once it’s got a light caramel colour. Too dark and your sugar will become bitter and burned.
Heat the cream, so the difference in temperature is smaller. Carefully add the cream to the caramel and stir. All done! Set aside to cool.
When the cupcakes are cool, create the cream cheese frosting. Mix the butter until it’s nice and creamy, then add the cream cheese. Slowly add the sugar, then add the vanilla extract and create a thick frosting.
Cut the leftover banana into slices, i used a cookie cutter to create banana flowers. Pipe a swirl of frosting onto the cupcakes, decorate with banana and drizzle with caramel syrup. Banoffee cupcakes!