This is something that always goes down a treat and they just look amazing, if you’re not a cupcake fan you can just make this as a normal cake and serve with whipped cream.
Makes 25
This is what you need;
- For the sponge
170g of self-rising flour
170g soft butter (if it’s still hard, use a fork and mash it until soft)
150g granulated sugar
3 medium eggs (room temperature)
1 big tsp baking powder
100g chopped white chocolate
50g milk chocolate chips
1tbsp cocoa powder
- For the candied Banana
2 sliced bananas, aim for £1 coin thickness
1/4 cup of water
1/2 dark brown sugar
- For the Caramel
1 cup caster sugar
1/2 cup of double cream
85g unsalted butter (cubed)
- For the butter cream
1tbsp vanilla paste
450g icing sugar
475 unsalted butter (soft)
2 eggs
2 thinly sliced bananas.
Let’s get started…
Start by making your caramel, now it’s really important that you pay attention as the sugar starts to boil really quickly. Put the sugar in a heavy saucepan together with a thermometer and heat over medium heat, once the sugar starts bubbling you can start stirring with a wooden spoon, keep an eye on the thermometer as you don’t want it to go over 177 degrees as it will burn. Once all the sugar has dissolved and created a dark amber colour start adding the cubes of butter, one at the time, stir until full incorporated. Then take the pan off the hob and start to slowly poor in the double cream and whisk until smooth, set to one side. *Tip – prepare all your ingredients and tools so you can fully concentrate.
Preheat your oven to 200 fan, gas mark 5, in a saucepan put the water and the (brown) sugar and boil for around 5 minutes. In a shallow greased pan lay out your banana slices and poor over the sugar mixture and put it in the oven for 30 minutes, turning the slices after 15, once done, remove the slices onto a cooling wrack and poor hot water into the pan and back in the oven, this helps dissolving the sugar.
Lower the oven temperature to 180 fan, gas mark 4.5, prepare your cupcake tray and start making the sponge.
Start by whisking butter, sugar and vanilla paste, then add the eggs one by one until the butter mix is smooth. Sift flour, cocoa powder and baking soda into the butter mix then fold in the chopped milk chocolate for extra chocolaty sponge…
Divide the mixture into 25 cupcake cases and bake in the middle of the oven for 15-20 minutes.
Whilst this is baking away start making the butter cream.
Put sugar, butter, salt and vanilla paste in a bowl and mix until fluffy, start adding the confectionery sugar gradually once incorporated add the eggs one by one and mix for 3 minutes / egg to create a light and fluffy cream.
Once the cupcakes has cooled place 2 thin slices of bananas on top then pipe the butter cream, swirl 1 tsp of caramel around the butter cream and then top with a candied banana slice. DONE !
This recipe has a lot of components but just make sure you have everything prepared and use grease proof paper under your cooling racks..
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