I've never tried banoffee pie before, but the combination of flavours really appeals. I mean, you really can't go wrong with banana and toffee, can you?
The banana flavour was achieved by incorporating mushed up, over-ripe bananas into a pretty standard cupcake batter mix ...
The toffee flavour came courtesy of the caramel icing. I was debating whether to call this icing my NEWrecipe52 #31, but I figured I was unlikely to use it with any other recipe, so I just kept it with #30 instead ...
First up was making the caramel. Brown sugar, butter and a splash of milk all put into a saucepan and set on a high heat ...
Until bubbling rapidly and a gorgeous golden colour ...
It only took a couple of minutes and then it was just a case of adding the icing sugar. The recipe just said to stir it into the caramel in batches, but I found it really tricky to get the mixture smooth. So instead, I turned to my trusty electric hand whisk and it worked like a charm ...
The trick to using this icing, is to work whilst it's still warm! Even by the time I was piping my 6th or 7th cupcake, the icing was beginning to firm up and was proving hard work to get out of the bag ...
I topped them off with slices of dried banana ...
The banana in the cake made them beautifully moist and the caramel icing was really quite simple to make and super, super sweet. These little cupcakes were the perfect afternoon treat ...
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