MINI Banoffee Pie Cupcakes! | Cupcake Jemma

by birtanpublished on September 16, 2020

Hello and welcome to crumbs and doilies in Soho and today I thought I'd go back into my archives and actually do a recipe from my book which has been out for a little while now so if you haven't got this then you are behind the times and you can actually get this from my

Website cupcake dimer calm or in-store in my actual physical shop that we sell them here this recipe from my book is the banoffee pie cupcake recipe which is really good but I'm actually gonna make these mini cupcakes because you guys

Love a mini cupcake it's really really simple I'm gonna start by making the toffee now I've got my pan here the top is really simple as any three ingredients I'm starting with 75 grams of soft brown sugar and also 75 grams of

Unsalted butter and I'm just gonna put down to a medium heat and get it going and I'm gonna keep stirring it all the time until all the sugar has dissolved so if you're unsure about whether your sugar has dissolved yet if you just get

Your spatula or your wooden spoon and just press it against the bottom of your pan that's where you'll see any crystals still lingering and if they're lingering and then you need to do it for a little bit longer so that's all dissolved now

I'm gonna add some condensed milk and I've got about half a tin the tins are normally just under 400 grams so I've got about team under grams that goes in and then I'm going to bring that to the boil and then simmer it for about three

Or four minutes stirring it all the time all right it's a lovely warm toffee color it looks like coffee it smells like toffee so it's ready and I'm just going to pour it just to stop it cooking in the pan I'm going to pour it into

This bowl and that just needs to sit all by itself just to cool down ready for when we need it just gonna clear the decks and get on with making a sponge welcome back now it's time to make the sponge but before I knit this phone I'm

Going to do a buttery biscuit base you guys should know I love a buttery biscuit base obviously this recipe is a kind of like a pie but a cupcake versions this is like the equivalent of the pie base I suppose so I'm using

Digestive biscuits which I've whipped up in the food processor until they're really nice and fine I've got 85 grams of that I've also got a little bit of golden syrup just like half a tablespoon I'm going to put that

In and I've also melted some butter I'm gonna put all the measurements in the description box below as well so don't worry if you miss anything I'm just going to mix that all together really well until it resembles a kind of wet

Fanned once that's really thoroughly mixed you can put it into your mini cupcake cases now I've got one tray which has got 24 holes I've already lined them with mini paper cases a lot of you guys asked me where we get our

Paper cases from we actually got ours made by a massive paper manufacturer so your best bet is to try all the different ones available to you and see which ones you like the most which is what we did initially and I'm also going

To use a measuring teaspoon and I'm going to put a teaspoon for each hole and when it's all in as usual you want to pack that down with something that fits the whole I'm going to using this

Small rolling firm this is perfect for this particular size cupcake it's just a mini rolling pin it's just pack them really tight all right so that's all my buttery biscuit base is already it so I'm just

Gonna put that to one side and get on with making the batter so as usual got my mixer here this is a very small amount so it would probably be a lot easier if I used a handheld mixer so if you guys have one of those that's

Brilliant so I've got my soft unsalted butter pop that in get up get up and and I have some self raising flour I've already sifted I've also got my bicarbonate of soda just to give it a wee left and then

I've got two types of sugar dark brown sugar and caster sugar that's going in and the dark brown sugar is just gonna give this whole thing a nice kind of caramely flavor what else have I got bananas now this is a very important bit

So I always use SuperDuper ripe bananas they want to be brown to black when you're using them to get the most banana flavor possible if you use them when they're too unripe like too green or you know pale yellow they're not gonna have

Developed all the sugars and they're just gonna be kind of a bit near in banana flavor so I've got nice and brown and this is just nearly a whole small banana I'm just going to mash it up which is super easy when it's really

Really right and once you open on are is basically goopy and runny just right and that needs to go in as well along with my trusty egg large free-range egg as usual and then get that mixing on a medium speed to bring it all together

And mix it about a minute it smells really good now I'm just gonna finish it off with a half a tablespoon of whole milk and then give that one last beat to mix it all

Together and then your battered ready and my batter is ready so I'm going to get rid of my paddle and then distribute my batter evenly among my 24 holes of my cupcake tin and just don't forget that you have used up a little bit of room in

There with your buttery biscuit base so you might find you have a little bit of batter left over you don't want to fill it up completely so there I go hmm so I am now going to bake these at 170 degrees C for about 12 minutes of

There abouts you want to make sure they're cooked by just touching them on the top and if they spring back nicely they're ready to go gladiators ready welcome back now my

Cupcakes are out of the oven and they're cooling down and they're looking on pretty lovely and plump so I'm gonna make my buttercream and I'm gonna start by putting a hundred grams of soft unsalted butter into a bowl like so I'm

Just mixing that until it is really pale and fluffy using my handheld mixer which I should have been using earlier all right that's lovely in Paris I'm going to start by adding my icing sugar I've already sifted it and I've got 225

225 grams in here I'm going to put half of it in give it a good beat and then stick the other half in and give that girthy to right so now I just need to put a little bit of liquid I'm gonna put about a

Tablespoon of milk and give that a good mix as well how exciting wasn't it oh it's so heavy one of brick old lady hands are not working properly seriously and last but not least I'm going to put in a bit of

My toffee that I made earlier now this is much more tougher than we need but it's okay because toffee is yummy and I highly recommend using your it for filling cookies or you know putting on ice cream or anything like that because

It is delish but I'm gonna start by putting about like a Satsuma sized amount into my icing and mixing that through if it needs a bit more I will add war

All right that's all mixed in if you feel like you taste it and then it needs a bit more go ahead and put it into that actually for me that works really well so that is your delicious coffee flavored buttercream so I'm just going

To put that into a piping bag and get on with decorating families machine it's time so I've got my lovely tricey butter cream in a piping bag and I've got a star nozzle in it this one has got about 20 points on it you can use whatever

Nozzoli you like up to you I've also got some of my toffee and I've actually just warmed it up a little bit put it in a piping bag because I'm gonna drizzle that over the top and it doesn't need to be warmed through because it's quite

Stiff this toffee and it won't drizzle very nicely otherwise and I've also got the mum chocolate shavings to finish it off so I'm just going to get on with it oh they look so yummy did you know that

A banoffee pie is actually a British invention so you're welcome everybody oh I can't wait to eat this so please give this a go if you do take a picture put it in your Instagram feed use hashtag cupcake Gemma so I can see it and maybe

Feature it on my own Instagram and if you want 49 other fantastic recipes by yours truly then you can pick up my book as mentioned previously at my website cupcake jammer calm or in-store at the shop in Soho please come along and buy

It before justify a cupcake or just you know hang out whatever anyway see you soon yeah

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