This cupcake could almost be called the Bannoffee cupcake. It has most of the parts of a Bannoffee pie: banana slices, caramel and whipped cream. The only thing missing is the buttery biscuit base. So I call this the almost Bannoffee cake so that the most ardent and religious fans of the Bannoffee won’t complain that its not entirely faithful.
Banana & caramel (almost Bannoffee) cupcakes
Sour Cream Banana cake
- 90g butter, softened
- 1/2 cup (110g) firmly packed brown sugar
- 2 eggs
- 1/2 cup (75g) self raising flour
- 1/2 cup (75g) plain flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- 2/3 cup mashed overripe banana
- 1/3 cup (80g) sour cream
- 2 tablespoons milk
Filling and decorations
- 380g can top n fill caramel
- 1/2 cup (125ml) thickened cream, whipped
- 2 medium bananas (400g) sliced thinly
- 100g dark eating chocolate
1. Preheat oven to moderate (180c/160c fan forced). Line 6 hole texas or 12 hole standard muffin pan with paper cases.
2. Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy.
3. Stir in sifted dry ingredients, banana, sour cream and milk. Divide mixture among cases and smooth surface.
4. Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
5. Remove cakes from cases
6. Fold 2 tablespoons of the caramel into cream
7. Cut cakes horizontally into three slices. Re-assemble cakes with remaining caramel and banana. Top cakes with caramel flavoured cream.
8. Using a vegetable peeler, grate chocolate and sprinkle over cakes.
Recipe adapted from Womens Weekly Cupcakes book
