Frances’ Banoffee Pie & Cupcakes

Last week it was a birthday banoffee bonanza as we celebrated both Lil and James birthdays.

Because they both liked banoffee pie I decided to make an original pie for Lil and banoffee cupcakes especially for James. Both seemed to go down well with each of them and the rest of the design department!

banoffee Pie
Frances’ Banoffee Pie

6oz Ginger Biscuits
6oz Digestive Biscuits
12oz Butter
2 teaspoon mixed spice
Tin of Condensed Milk-397g (14oz)
500ml (10 fl oz) Double Cream
1 oz Brown Sugar
4-6 Bananas
3 tablespoons Cocoa powder.

Method
Crush the biscuits and mix them together with the mixed spice. Melt half of the butter in a pan and add this to the crushed biscuits in a bowl. Press into a greased loose bottomed cake tin roughly 22cm/9inch in size using a spoon.
Put the remainder of the butter in the same pan, add the condensed milk and bring to the boil, stirring ALL the time. Try not to let any of the mixture burn around the edges! Reduce the heat and simmer for roughly 10 minutes, slowly stirring, as it is very hot, until you have a light golden colour. Add the brown sugar and allow to dissolve. Remove from the heat, beat in 4 tablespoons of the cream and leave to cool slightly. Pour the caramel on top of the biscuit base and again allow to cool slightly. Now slice the bananas and arrange half on top of the caramel. Sift a dusting of cocoa powder over this first layer and repeat the process again, then chill. When ready to serve, whip the remaining cream, spread on top, dust with
more cocoa powder and decorate with a few more chunks of banana. Release from the Cake tin and place on a plate or leave on the cake tin bottom. Now, serve, slice and savor every sugary bite!

lil

banoffee cupcakesFrances’ Banoffee Cupcakes

Cupcakes
3 Eggs
6oz Butter
6oz Brown Sugar
6oz Self Raising Flour, sifted
3 Mashed Overipe Large Bananas
1 Teaspoon Baking Powder
1 Teaspoon Mixed Spice

Topping
3oz Butter
3oz Brown sugar
Tin of Condensed Milk-397g (14oz)
300ml Extra Thick Double cream
1/2 Bananas
1 Teaspoon Cocoa Powder

Method
Preheat the oven to 180C/gas 4. Place all the cupcake ingredients, except the chocolate in a large bowl and mix together with an electric beater until smooth and fluffy. Spoon the mixture into 12 paper cake muffin cases set in a muffin tin.
Bake for 15 minutes or so, until risen and firm to the touch. Leave to cool while making the toffee fudge mixture.
To make this put the butter and condensed milk in a heavy based saucepan and bring to the boil, stirring ALL the time.
Try not to let any of the mixture burn around the edges! Reduce the heat and simmer for roughly 10 minutes, slowly stirring, as it is very hot, until you have a rich toffee colour. Remove from the heat and leave to cool.
Once the cakes have cooled, using an apple corer or sharp knife remove part of the centre of each cupcake and spoon or pipe in some of the toffee mixture. Now cover this and the top of the cupcake with a spoon of the extra thick double cream.
Place a dollop of the remainder of the toffee mixture onto the layer of cream and then position a slice of banana on to this. Finally dust each cupcake with a sprinkling of cocoa powder and voila!

James

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