Monday, 4 March 2019

Banofee Pie Cupcakes

All of the flavours in a delightful banoffee pie but in cupcake form, delicious!

I baked these ages ago and don't even know why I never shared the recipe! These are so moreish, with all the flavours of a classic banoffee pie that I know you won't stop after one, I definitely didn't. Moist banana cupcakes with a caramel buttercream, these are a huge favourite of mine.

Check out my other banana recipes for more inspiration!

Banoffee Pie
Banana Pancakes
Banana Bread


Prep: 10 minutes
Cook: 20 minutes
Serves: 12


225g Self-raising Flour
200g Caster Sugar
120ml Soya milk
1 tbsp Lemon Juice
80ml Dairy-free butter (I use Vitalite)
3 Bananas
1 tsp Vanilla extract
250g Dairy-free butter
400g Icing Sugar
3tbsp Caramel (dairy-free - can use flavouring but the caramel adds a stronger taste) 
x1 banana for chips/chocolate savings - optional


✿Make your banana chips ahead by slicing the banana into 12 even slices. Put them on a baking sheet and bake on a low heat at 110℃ for about 90 minutes. Leave to cool whilst you make the cupcakes.  
✿Line a 12-hole muffin tray with cupcake liners and turn the oven up to 180℃.
✿In a jug mix your soya milk with the lemon juice and let sit for a few minutes to curdle.
✿In a large bowl, mash your bananas until lumps are gone and mix with the melted butter, vanilla and soya milk.
✿Add your dry ingredients to the bowl and mix until well combined. Fill your cupcake cases with the mixture and bake for 20 minutes or until a knife comes out clean. They will brown slightly on top because of the banana so be careful not to burn.
✿Leave to cool completely before adding your buttercream. 
✿To make the buttercream, using an electric mixer, beat the butter until light and creamy. Then add the icing sugar in gradually. Finally add in your caramel and mix until well combined. Transfer to a piping bag or spread on with a knife. Enjoy!



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