I love baking and cooking. For me it's a way of shutting off especially after a day at work - it's nice to just get into the kitchen and cook something tasty for tea. The other night I decided to make a batch of banoffee cupcakes using Carnation Caramel and toffee sauce to go inside. It was super easy and they tasted amazing - I definitely recommend trying out Carnation in a few recipes, gives one hell of a flavour.
Ingredients
- 2 ripe bananas - 110g/4oz caster sugar
- 2 free-range eggs
- 125g self raising flour
- 1 tsp baking powder
- 100g butter (softened)
Icing
- 85g softened butter
- 300g icing sugar
- 100g Carnation Caramel
- Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases. Then mash the two ripe bananas in a separate bowl.
- Cream the butter and sugar together in a bowl until pale. Then slowly beat in the eggs a little at a time.
- Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Next add the Carnation Caramel to the mix, folding in the mashed bananas as you go. Spoon the mixture into the paper cases until they are half full.
- Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
- For the butter cream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
- Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is again - smooth and creamy before adding in the caramel.
- Once cakes are completely cool - spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl. (I need to brush up on my piping skills however!)