Banoffee pie is generally accepted to have been invented in 1972 in the owner and chef of a local restaurant in East Sussex. The two men we have to thank are Ian Dowding and Nigel Mackenzie. Dowding thought of the idea after seeing a similar recipe in the US and when he returned they adapted it to use toffee and banana, and the dessert became an instant hit.
Over the decades different ideas have sprung from this one original dessert. In this recipe I'll give you one of these derivatives - a banoffee cupcake recipe. I mean, let's face it, sometimes a banoffee pie slice is rather filling. A cupcake can be a little treat that won't leave you feeling too bloated!
Ingredients:
2 bananas (1 over ripe), 1 large egg, 50g chewy toffee, 60g butter, 115g self-raising flour, 70g brown sugar, 180ml double cream, 4 tablespoons of Dulce de Leche or chocolate sprinkles to decorate.
1. Pre heat the oven to gas mark 4 / 180C. Take the riper banana and use a potato mash to squash it into a paste.
2. Take a large bowl and pour the sugar in. Heat the butter for 2 minutes and allow it to get soft. Then mix the butter into the sugar and whisk well.
3. Add the banana mash and crack the egg into the mixture. Chop the toffee into small lumps and mix it up really well.
4. Now add the flour, removing all lumps. Fold it in and again mix well.
5. With a greased muffin tray scoop the mixture into each cupcake holder. Place it in the preheated oven and keep an eye on them. After 15 minutes they should be almost ready - they'll be ready when you can push a knife into the centre of one and it comes out clean.
6. Take some time now to eat any leftover toffee and lick the spoon.
7. Once baked remove from the tins and place on a wire rack to cool. While the cupcakes are cooling whip the double cream until stiff, then add to the cakes for decoration.
8. Slice the second banana and place the slices in the cream in any fashion you feel fit. Melt the chocolate and drizzle the cakes, or add Dulce de Leche. Whatever you fancy - now is the fun time!
Over the decades different ideas have sprung from this one original dessert. In this recipe I'll give you one of these derivatives - a banoffee cupcake recipe. I mean, let's face it, sometimes a banoffee pie slice is rather filling. A cupcake can be a little treat that won't leave you feeling too bloated!
Ingredients:
2 bananas (1 over ripe), 1 large egg, 50g chewy toffee, 60g butter, 115g self-raising flour, 70g brown sugar, 180ml double cream, 4 tablespoons of Dulce de Leche or chocolate sprinkles to decorate.
1. Pre heat the oven to gas mark 4 / 180C. Take the riper banana and use a potato mash to squash it into a paste.
2. Take a large bowl and pour the sugar in. Heat the butter for 2 minutes and allow it to get soft. Then mix the butter into the sugar and whisk well.
3. Add the banana mash and crack the egg into the mixture. Chop the toffee into small lumps and mix it up really well.
4. Now add the flour, removing all lumps. Fold it in and again mix well.
5. With a greased muffin tray scoop the mixture into each cupcake holder. Place it in the preheated oven and keep an eye on them. After 15 minutes they should be almost ready - they'll be ready when you can push a knife into the centre of one and it comes out clean.
6. Take some time now to eat any leftover toffee and lick the spoon.
7. Once baked remove from the tins and place on a wire rack to cool. While the cupcakes are cooling whip the double cream until stiff, then add to the cakes for decoration.
8. Slice the second banana and place the slices in the cream in any fashion you feel fit. Melt the chocolate and drizzle the cakes, or add Dulce de Leche. Whatever you fancy - now is the fun time!
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