Banana and Caramel Cupcakes

    40 minutes

    These are super soft banana cupcakes but the best bit is the amazing caramel topping or as it is known in Spain 'dulce de leche' a creamy caramel icing.

    2 people made this

    Serves: 10 

    • Cupcakes
    • 460g mashed bananas
    • 2 teaspoons lemon juice
    • 2 1/2 cups (310g) plain flour
    • 170g butter, softened
    • 1 1/4 cups (250g) caster sugar
    • 3 large eggs, whisked
    • 350ml buttermilk
    • 1 teaspoon vanilla essence
    • 1 1/2 teaspoon baking powder
    • 1 pinch salt, to taste
    • Icing
    • 125g milk caramel
    • 100ml single cream

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Cupcakes: Preheat the oven to 135 degrees C. Line a cupcake tray with patty cases.
    2. In a small bowl mix the mashed bananas with lemon juice and set aside.
    3. In a medium bowl add the flour, baking powder and salt; mix.
    4. In a large bowl mix the butter with the sugar until creamy. Add the whisked eggs and vanilla; mix.
    5. To the large bowl add the dry ingredients alternating with the buttermilk and bananas (begin and end with flour).
    6. Pour the mixture into the prepared cupcake tray and bake for 30 minutes keeping an eye on them. Once cooked remove from the oven and cool.
    7. Icing: Add the milk caramel and cream to a small saucepan. Heat over low heat until creamy.
    8. Top the cupcakes while still warm and serve immediately.

    Buttermilk Alternative

    If you cannot or do not want to get butter milk an alternative can be made. Mix 125 milk and yoghurt to make 350ml; combine well.

    Milk Caramel

    Milk Caramel is prepared by slowly heating sweetened milk or condensed milk until it turns brown, this caramelising process is where it gets its taste from. It can be purchased in a tin at your local supermarket.

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