With the help of the ingredients of a classic banoffee pie these cupcakes are the perfect treat for anyone with a sweet tooth. This banoffee cupcake recipe is easy to follow with awesome results.
- 110g Unsalted Butter (Melted)
- 170g Caster Sugar
- 375g Self Raising Flour
- 180ml Milk
- 3 Eggs
- 3 Bananas (Mashed)
- 1tsp Baking Powder
- 1tsp Cinamon
- 170g Tin Condensed Milk
- 45g Butter
- 45g Dark Brown Soft Sugar
- 15ml Milk
- 75g Cream Cheese
- 75g Unsalted Butter
- 300g Icing Sugar
- 1tsp Vanilla Extract
- 2tbsp Milk
- Dried Banana Chips to Decorate (optional)
- Preheat your oven to 160C (fan oven)/180C/Gas Mark 4 and line a muffin tin with cases.
- Melt the butter and allow to cool. Mash the bananas well.
- Place all of the dry ingredients into a large bowl and mix thoroughly. In another bowl beat the eggs and add the milk, melted butter and mashed banana before stirring.
- Make a well in the centre of the dry ingredients and add the egg mixture. Mix well until you get a lumpy paste.
- Spoon the cupcake mixture into the cases and place in the oven for 20-25 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Allow the cupcakes to cool before coring them. Either use a cupcake corer or carefully use a knife to cut a circular hole in the centre of each cupcake (be careful not to cut too deep).
- In a small pan melt the butter and dark brown sugar together until the sugar dissolves. Add the condensed milk and stir continually on a high heat until it comes to the boil. Continue to stir for around a minute and the liquid becomes a thick golden caramel. Allow to cool (and slightly harden) for around ten minutes and then stir in the milk.
- Pipe the caramel into the middle of the cooled cupcakes before icing.
- To make the icing beat together the butter and cream cheese to a paste like consistency. Gradually add the icing sugar and finally the vanilla extract and milk.
- Ice the cupcakes however you please and optionally decorate with leftover caramel and dried banana chips.
Today’s recipe is one of the classics, it’s a recipe that could be changed and modernised to make it more exciting, but in all honesty I think it deserves to remain untouched. Banana bread (or loaf) reminds me of my Granny, she was forever making it for me and my family to take home. Lovely cold, but even better warm. The perfect banana bread is crispy on the outside, but melts in your mouth in the centre. It’s such a quick and easy recipe that can’t really go wrong!
140g Unsalted Butter
160g Self Raising Flour
140g Caster Sugar
1 Tsp Baking Powder
3 Bananas (mashed)
- Line a 2lb loaf tin with greaseproof paper and preheat your oven to 160C (fan oven)/180C/Gas Mark 4.
- Cream the sugar and butter together until light and fluffy before adding the eggs and a small amount of flour to stop the mixture curdling.
- Fold in the remaining flour, baking powder and banana being careful to retain the air in the mixture.
- Pour into the pre-lined baking tin and place in the oven for 50-60mins or until a skewer inserted into the centre of the bread comes out clean.
- Remove from the oven and allow to cool on a cooling rack, drizzle with honey if you’re feeling fancy or decorate with some dried banana chips.
This is such a traditional, yet yummy recipe for raspberry and apple cake with a crunchy cinnamon crumble topping. Sometimes referred to as ‘Buckle’ this is such a moreish cake with a satisfying crunch on top. Eat warm with custard or cold as a tasty afternoon treat.
200g Unsalted Butter
200g Self Raising Flour
175g Caster Sugar
200g Raspberries (halved)
200g Apples (cubed)
3 tbsp Demerara Sugar
2tsp Vanilla Extract
- Preheat your oven to 160C (fan oven)/180C/Gas Mark 4 and line a 23cm square baking tin with greaseproof paper.
- For the cinnamon crumble place 2tbsp of SR flour, the demerara sugar, 25g of butter and cinnamon into a bowl. Rub together using your fingers until it resembles bread crumbs.
- Place the remaining butter, flour, caster sugar, eggs and vanilla into a large bowl and beat until smooth. Add half of the fruit and fold in with a metal spoon. Pour the mixture into the baking tin.
- Cover the cake mixture evenly with the remaining fruit and then sprinkle with the crumble topping.
- Bake for 45 minutes or until a knife inserted into the middle of the cake comes out clean.
- Allow to cool for around 15 minutes before transferring the cake onto a cooling rack.
The 25th of January is fast approaching and do you know what that means? It’s Burns Night. Now, I won’t be sitting down to a meal of haggis, neeps and tatties because quite frankly I can’t think of much worse. However, I will be celebrating all things Scottish and I made these Irn Bru cupcakes as a tasty addition to the festivities. This is a really easy recipe and the only time consuming part is making the Irn Bru syrup. They aren’t overly Bru-y once baked and I’ve come to the conclusion that it’s because when you reduce Irn Bru (boil it to make the syrup) it doesn’t really taste 100% like Irn Bru anymore. Strange.
170g Self Raising Flour
170g Unsalted Butter
170g Caster Sugar
800ml Irn Bru (heated in a pan until it makes a syrup)
150g Unsalted Butter
220g Icing Sugar
- Preheat your oven to 180C (fan oven)/200C/Gas Mark 6 and line a muffin tin with 12 cupcake cases.
- Beat together the caster sugar and butter until smooth. Gradually add the flour and eggs until combined, then add 3/4 of the Irn Bru syrup.
- Place in the oven for around 20 minutes or until golden brown.
- Allow the cupcakes to cool completely.
- For the icing beat the butter until it is creamy and then gradually add the icing sugar. Spoon in the remaining Irn Bru Syrup and colour if you wish.
- Ice the cooled cupcakes and decorate however you wish.
Today I bring you a recipe – my first one for a while. It’s such an easy and yummy cake, literally anyone can make it; just chuck all of the ingredients into a bowl and go (sort of). The key utensils you need to make this Raspberry & White Chocolate Pound Cake are electric beaters/stand mixer/wooden spoon, a large bowl, greaseproof paper and a 2lb loaf tin. It’s quite a ‘stodgy’ cake because of the moisture from the raspberries, but this makes it a great dessert or afternoon tea cake.
225g Unsalted Butter
225g Self Raising Flour
225g Caster Sugar
4 Eggs (beaten)
120g White Chocolate (cut into small pieces)
A few chunks of white chocolate for melting
1tsp Vanilla Extract
- Preheat your oven to 180C (fan oven)/200C/Gas Mark 6 and line a 2lb loaf tin with greaseproof paper.
- Beat together the caster sugar and butter until smooth. Gradually add the flour and eggs until combined, then add the vanilla extract.
- Mix in the white chocolate and raspberries using a metal spoon until distributed through the mixture equally.
- Spoon the cake mixture into the loaf tin and place in the oven for 45-50 minutes.
- Remove the cake from the oven and allow to cool for about 10-15 minutes before tipping it out of the tin and leaving it to cool completely on a cooling rack.
- Melt a few chunks of white chocolate and drizzle over the top of the cake to finish.
Check out some of my other bloguary posts: new year goals, why I love Baking, what I got for Christmas and new additions to my makeup bag.
For today’s post I’ve done something a little bit different. I was browsing the web recently when I discovered that there are various websites in existence which can randomly generate essay points/talk topics if you need a little help in the ideas department. This lead me to searching for a blog equivalent. I found one. HubSpot (hubspot.com) can provide you with as many blog topics as you want after entering three areas you would like to write about. I went for my three blog categories which are Baking, Beauty and Life. This is what it provided me with:
I’ve decided to go with ‘Why I Love Baking (and you should, too!)’ as my blog post topic so lets get going, shall we?
A little introduction to why I started baking:
I was first introduced to baking by my grandma when I was very young and we would make fairy cakes whenever I went to visit. Both my Grandma and Granny were keen bakers, my Granny was a cook most of her life and my Grandma, a primary school teacher. Baking has been a part of my life for as long as I can remember, even if it did get a little lost amongst my school work or university deadlines.
Why I love baking:
I’m not going to lie, one of the main reasons I like baking is so I can eat the results. If I didn’t bake so much then I might have a little bit more of a chance of being a comfortable size 10, not an uncomfortable one. However, baking is also a hobby I turn to if I’m feeling a bit frustrated or down because it makes me genuinely happy (again, probably because I can eat the results).
Why you should love baking:
Anyone can bake. Literally anyone. If you have an oven, some baking tins and the ingredients you need then you can get to it. When people say to me that they can’t bake I understand! All you have to do is follow the recipe and there’s not many places you can go wrong. If at first you don’t succeed, try and try again and all that jazz.
Baking & the future:
Do I see myself baking until I’m 80? YES! My dream job would be to open my own cute little hipster cafe and sell a quirky combo of homebakes and cute trinkets. I know that realistically it’s not going to happen but we can all have dreams, right?
some of my baking creations
Do you like baking? What are your favourite hobbies?