For this recipe I really fancied being a little bit more creative and playing with the concept of banoffee but with the extra flavour of banana milkshake!
What you’ll need for the cupcakes:
- 150g margarine
- 150g caster sugar
- 3 eggs
- 150g self-raising flour
- 1 tsp baking powder
- 1 banana, mashed
For the decoration:
- Thick caramel/toffee sauce
- 175g unsalted butter
- 350g icing sugar
- 2 tbsp of banana milkshake powder
- Mini fudge pieces
Let’s get started!
- Pre-heat the oven to 180˚C. Line a bun tin tray with cupcake cases ready for baking.
- Cream the margarine and caster sugar together until fully combined.
- In a seperate bowl mash the banana, then add it to the butter mixture.
- Crack 3 eggs into a cup and slowly add to the butter mixture, stirring after each addition.
- Now add in the dry ingredients: the self-raising flour and baking powder and stir thoroughly. The cake mixture should be a smooth consistency with little pieces of banana visible.
- Spoon the mixture into the prepared cupcake cases and bake in the centre of the oven for 15-20 minutes or until golden. I managed to get 16 cupcakes out of the mixture.
- Once baked, leave the cupcakes to cool on a wire rack.
For the decoration:
- To make caramel surprise centre, we need to make a hole in the centre of each cupcake. For this step, I used a small knife to carve out a circle of sponge, leaving a hole roughly 1.5cm deep.
- Using a spoon or a piping bag, fill the small holes on each cupcake with the caramel/toffee sauce and then place the cutoff circle of sponge back on top.
- To make the buttercream, cream together the icing sugar and unsalted butter with an electric whisk. For a creamier texture, a splash of milk can be added. I always mix the icing sugar in stages to stop it from launching everywhere! Once the buttercream looks smooth add in the banana milkshake powder and give it another whisk.
- Using a star nozzle and piping bag, pipe the buttercream on as a swirl on top of the sauce. To finish sprinkle a few fudge pieces on top.