Banoffee Pie Cupcakes

banoffee pie cupcakesHere is a delicious bake for the new year! Everyone’s favourite, Banoffee Pie, as a cupcake. Take some toffee banana sponge, cover it with toffee creme patissiere, a slice of fresh banana, sprinkle over some cookie crumbs then top it off with a crown of whipped cream then feel very smug with the fact that you have just created some grin inducing cakes!

They may sound difficult but they really are quite straight forward. I’ve become a bit addicted to creme patissiere recently, and after making some for the Boston Cream Pie Cupcakes the other day, it became the perfect solution when I was pondering how to top these cakes.I wanted something that would hold its shape somewhat rather than just spooning over caramel, this caramely custard does the job delectably.

Banoffee pie cupcakes

On the 2nd we took the train to Birmingham, Britain’s second largest city for some bargain hunting at the sales and to see an exhibition at the city’s wonderful Museum and Art Gallery. I grew up in a tiny hamlet 10 miles to the south of Brum, as it is affectionately known, so I spent many a saturday afternoon shopping, wandering around the art gallery or shouting from the terraces at the footy. Birmingham holds a special place in my heart, it never used to be the most fashionable of towns but it has seen a remarkable change over the years and is quite a place now, almost unrecognisable in some parts!

Selfridges at Sunset.

The exhibition I wanted to see was Love and Death, Victorian Paintings from the Tate at Birmingham Museum and Art Gallery {BMAG}. The gallery is famed for its wonderful collection of Pre-Raphaelite art, especially the work of Birmingham born Edward Burne-Jones. Quite a few of BMAG’s Pre-Raphaelite paintings are on tour at the moment with ‘Pre-Raphaelites, Victorian Avant Garde’  at Tate Britain, London {which I visited back in November} so the Tate has loaned some lovely pieces including the magnificent Lady of Shalott, by John William Waterhouse. Another favourite of mine was Waterhouse’s The Magic Circle, I absolutely love this picture, hung next to two paintings by Frederick Sandys, Medea and Morgan Le Fay {these two belong to BMAG, Morgan Le Fay was my absolute favourite as a teen!}. A perfect set of sorcerers! Please excuse the pics, I only had my mobile not my proper camera!

Banoffee Pie Cupcakes

Toffee Banana sponge

Oven 180 C / gas 4 / 350 F

12 hole muffin pan lined with paper cases

  • 125 g {4 ounces} unsalted butter, softened
  • 80 g {1/2 cup} Dark Muscovado Sugar
  • 45 g (1/4 cup} golden caster sugar
  • 2 free range eggs
  • 1 tsp vanilla extract
  • 140 g {1 cup} self-raising flour
  • 2 ripe bananas, mashed
Place the dark muscovado sugar into a big bowl and rub it through your fingers to break up any solid clumps, add the caster sugar and the butter. Beat with a wooden spoon or a food mixer until pale and well whipped.
Add an egg then beat well using a wooden spoon, add the other egg and beat that in too with a small sprinkle of flour. Stir in the vanilla extract and the mashed bananas.

Sift in the flour then fold into the mixture with a metal spoon. Divide the batter between the 12 paper cases, 3/4s full, then bake for approximately 20-25 minutes, until a cake tester or skewer inserted comes out clean. Cool on a wire rack.

banoffee pie cupcakes

banoffee cupcakes

Toffee Creme Patissiere {adapted from this recipe by Donal Skehan}

  • 4 free-range egg yolks
  • 60 g {1/3 cup} golden caster sugar
  • 35 g {5 level tbsp} cornflour
  • 1 tsp vanilla extract
  • 375 ml {1 1/2 cups} milk
  • 5 tbsp caramel {the tinned stuff sold next to the condensed milk} or dulce de leche

In a bowl, beat the egg yolks, sugar, cornflour and vanilla extract with a whisk until thick.

Put the milk into a saucepan and gently bring up to the boil. Once it reaches boiling point, take it off the heat and pour it over the egg yolk mixture and whisk it together. Pour it back into the pan over a medium flame, continually stirring with a wooden spoon until it becomes a very thick custard. Use a balloon whisk occasionally to break up any lumps. Take of the heat and beat in the caramel/dulce de leche.

Transfer it into a clean bowl. Use cling film or a disc of parchment over the surface, touching it, to prevent a skin forming. Leave to cool then transfer to the fridge to chill completely.

Toffee Creme Patissiere

To assemble the cakes

  • 1 banana, sliced into rounds
  • 4 or 5 digestive biscuits, hob-nobs or graham crackers crushed to fine crumbs
  • 200 ml {1 cup} double, whipping or heavy cream, whipped until fairly stiff and pipe worthy.

Remove the toffee creme patissiere from the fridge and beat with a balloon whisk until smooth. Fill a piping bag fitted with a large, plain nozzle  and cover your cooled cakes with a heap of it. Alternatively just spoon it on, although using a piping bag is neater and you get a nice rounded edge.

Place a piece of banana on top then sprinkle over some biscuit crumbs.

Now fit another piping bag with a star nozzle and pipe a swirl onto each cake.

banoffee cupcakes

banoffee cupcakes

Here’s to 2013! What’s everyone got planned adventure wise?

20 Responses

  1. Lisa says:

    How fantastic! These look scrumptious 🙂

  2. I must say, even though every one of your recipes sounds delicious, it really is the beauty and detail that you put into your desserts that leaves me agog every time. You’re an artist, my friend, no doubt!

  3. Sophie33 says:

    Your are certainly on a cupcake high, my friend! A lovely post & excellent looking cupcakes: yummm!

  4. NickkiT says:

    These cupcakes look wonderful! You always make the most tempting looking bakes 🙂

  5. offmotorway says:

    Good to see you bigging up Birmingham (also my home town!). And I love those cake cases…

    • I love Brum, I’m a Bluenose! I want to do a good Birmingham photoset one day. I think I got the cases in Morrisons last summer. Asked my sister-in-law which cases in my big papercase collection would suit banoffee cakes- she brilliantly picked these!

  6. Jorie says:

    Wow, these are SO neat. I just love the crumble top texture!

  7. Oh my! These cupcakes look soooo decadent! Looks like you’ve had some really great adventures the past few weeks — I’m very envious! Happy new year to you and your family!

  8. mmmarzipan says:

    Oh, wow! I love the look of these! The layering of toppings is fabulous… and what a lovely flavour combo! The gallery looks fab too 🙂 x

  9. Goodness gracious. These look divine.

  10. Dave says:

    Another lovely post, sounds like Birmingham was a wonderful time! I really love the sunset photos.