24.1.11

Banana and Toffee Cupcakes


A couple of weeks ago I bought ‘Cupcakes’ by Sue McMahon for my friend for her birthday. She’s just got into baking and this book stood out from others in the book store as it was filled with recipes that I thought she’d actually cook. Do you ever find that with recipe books? There are only a couple of recipes you’d actually attempt and the rest are too complicated or are filled with random ingredients?


Anyway, I was saying to Josh how good it looked and how many of the recipes I would like to try and so being the sweety he is he bought it for me as a surprise! AND he used one of his own Christmas vouchers so we wouldn’t break our new year resolution. Lovely, lovely man.


I’ve already made a few of the cupcakes [much to Josh’s delight – I’m not sure how altruistic the gift really was!!!!], and would definitely recommend this book.
This week I made banana and toffee cupcakes. The cupcakes include mashed banana and I wasn’t sure if I really liked them at first, but they have been growing on me.
I think I boiled the toffee for too long too as it doesn’t look like the picture in the book. It’s still very tasty though.
Let me know if you try them and if you like them.



Toffee and Banana Cupcakes


For the toffee topping


-          100g butter
-          125g condensed milk
-          50g caster sugar
-          1 tbsp golden syrup (and one extra for eating when no-one is looking)


For the cupcakes


-          100g butter, softened
-          100 soft light brown sugar
-          2 medium eggs
-          100g self-raising flour
-          1 ripe banana, mashed


1. Make the topping:
Place the butter in a large bowl and melt it in the microwave for 30 seconds. Stir in the other ingredients and cook the topping for another 4-7 minutes in the microwave. I let mine boil for quite a while and I think I did it too much, so keep an eye on it and stir after every minute.
Leave the topping to cool.


2. Preheat the oven to 190⁰/375⁰F/Gas 5


3. To make the cupcakes, beat the butter and sugar together in a bowl until light and fluffy. Add eggs and flour and beat until the mixture is smooth. Fold in the mashed banana.
Divide the mixture between 12 cupcake cases and bake for 15 minutes.


4. Leave the cupcakes to cool and then spread the cooled toffee topping over them, and scatter over some chocolate sprinkles.

2 comments:

  1. Some cookbook recipes do seem pretty challenging where you get turned off from trying anything, so when you find a book that inspires you it's great. And this recipe is definitely inspiring and the cupcakes look amazing! Thanks for sharing this.

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  2. You want more that one extra spoonfull of golden syrup for eating when no-one is looking! :) Happy eating.

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