Every now and then I get nostalgic about my time spent in London. Somehow the fondest memories were always food related and Banoffee pie ranks high on the list.
I’ve posted on banoffee pie before but this time I’ve borrowed all those flavors and contained them in a neat little cupcake package.
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- Pinch ground nutmeg
- 6 tablespoons butter, room temperature
- 1/3 cup brown sugar
- 1/2 cup granulated white sugar
- Roughly 2 overripe bananas, 3/4 cup
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 3/4 cup buttermilk
Preheat your oven to 350°F. Line a muffin tin with paper liners. This recipe make 14 cupcakes for me.
Sift the dry ingredients. In a separate bowl, mix the buttermilk, banana and vanilla. Set aside.
Beat the butter until fluffy. Add the sugar and beat through. Incorporate the eggs one at a time.
Add the dry ingredients followed by the wet ingredients in two additions.
Fill the cupcakes 2/3 full and bake for 20-22 minutes.
Frosting and Filling
- 1 cup butter
- 2 1/2 cups icing sugar
- 2 Tbsp milk
- 1/3 cup butterscotch toping, divided + more for drizzling
Beat the butter until fluffy. Add the icing sugar and milk and beat until a spreadable consistency is achieved. Add 3 Tbsp butterscotch and mix through. Scrape into a piping bag.
Using the back of a wooden spoon, poke a whole in the center of each cupcake. Fill with 1 tsp of butterscotch. Pipe a rosette onto the cupcakes and drizzle with butterscotch.