I find my job pretty hardcore, but I don’t think I could ever work with food professionally. The thought of the stress, and even earlier morning wake up calls is beyond hideous to imagine. However, whipping up a quick batch of cakes in my home kitchen, the radio on, and work behind me, now that’s a wonderful way to relax.
We are real banana fanatics in this house. They go so fast, you have to eat them green, or simply go without. I surreptitiously hid a banana behind some baking stuff to let it finally ripen into brown-speckled sweetness, purely so I could make these banoffee cupcakes.
Make sure the cakes are completely cold before filling them with gooey caramel. Otherwise the warm cakes melt the caramel, so it runs into the crumb of the banana sponge rather than staying put as a gooey blob in the centre. Not that I did this of course…
Makes 10-12 cupcakes
- 110g soft butter/margarine
- 110g caster sugar
- 2 eggs, lightly whisked
- 1 small ripe banana, mashed
- 110g self-raising flour
- 1/4 tsp bicarbonate of soda
- pinch of salt
- 1/2 jar thick caramel sauce
- 300ml whipping cream, whipped into firm peaks
- 4 squares dark or milk chocolate, shaved into shards
Preheat the oven to 180˚C. Line a muffin tin with cupcake cases.
In a bowl, combine flour, bicarbonate of soda, and salt together. Beat the butter and sugar together until pale and fluffy, then slowly whisk in the eggs. Beat in the mashed banana. Fold in the flour, bicarbonate of soda and salt until just combined. Fill the cupcake cases and bake in the oven for 15-20 minutes until the cakes are golden and springy. Put on a cooling rack, and cool completely.
Using a sharp knife, carve out a circular hollow in the centre of each cupcake. Put a spoonful of caramel into the hollow. Pipe a whirl of cream onto the top of each cake, and toss some chocolate shards over to finish off.