Banoffee cupcakes recipe

Vegan and easy

Vanilla sponge cupcakes, with a core of caramel sauce, topped with a whipped caramel buttercream, fresh banana slices, a caramel drizzle, and toffee chunks.

The perfect cupcakes for summer and simple to make, because who wants to be in the kitchen for hours on end when the suns out? Not me- haha! 

These cute little summer cupcakes are super fun to make, perfect for the whole family to get involved in making, delicious, perfect with a cup of iced tea or coffee.

These are a must-make if you love sweet treats, like me!!!

Happy baking!

Preparation- 40 minutes

Baking time- 18-20 minutes

Makes- Around 10

Level- Easy

…

Ingredients for the cake

-240ml of dairy-free milk

-1 teaspoon of apple cider vinegar

-210g of self-raising flour

-100g of golden caster sugar

-1/2 teaspoon of baking powder

-1/2 teaspoon of bicarbonate of soda

-60g of coconut oil (Melted)

Ingredients for the buttercream

-120g of dairy-free butter 

-350g of icing sugar

-1 tablespoon of caramel sauce

-1 teaspoon of vanilla bean paste (you can use extract)

-1 teaspoon of dairy-free milk (if needed)

Ingredients for the core

–Caramel sauce

Decorations

-Banana slices

-Caramel / toffee sauce

-Toffee chunks

…

To make the cupcakes

Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fill the cases 3/4 full with the delicious batter.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully. 

Once cool, pop them into a sealed container to keep them fresh before frosting.

Fill the core (optional)

Step 1- Using an apple corer, core the middle of the cupcakes.

Step 2– Add the caramel or toffee sauce into a piping bag and pipe some sauce into each cupcake.

To make the frosting

Step 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar, caramel sauce and vanilla bean paste/extract.

Whizz together until fluffy & fully combined.

Add a splash of dairy-milk if the buttercream is too thick.

Step 4- Transfer the buttercream into a piping bag fitted with a French patisserie nozzle.

Step 4- Pipe a swirl of buttercream onto each cupcake.

To decorate, drizzle over some caramel sauce and add on some banana slices and toffee chunks.

Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.

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