s omg, banoffee cupcakes! ~ the gluttonous vegan loves YOU

omg, banoffee cupcakes!




I'm in a celebratory mood after handing in my last ever essay so I made banoffee cupcakes for me and my fellow students. After sketching out the plan during a lecture I was so excited, but a biscuit base with a cupcake doesn't work. I couldn't figure out how to stop the biscuit going squishy while the cake was cooking. And then fresh bananas tasted so much better and so much more bannoffee-er...


The toffee sauce was tough too, it always wants to solidify as soon as it cools but I think I cracked it.


Ps, soy whipped cream? OH YES!

So this recipe makes enough for 12 cupcakes, it's a basic banana cupcake with a layer of toffee sauce, then crushed oat biscuits, sliced banana and soy whipped cream. Simple, right?
The soy cream I found in my local health-food shop, it's like dairy whipped cream, it sprays straight from the can and tastes exactly the same, the brand was soyatoo! and it's thoroughly recommended.


For the cupcakes you'll need:

1 mashed banana
1 1/4 cups plain/all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/3 sunflower oil
2/3 cup soymilk

For the toffee sauce you'll need:
1 cup brown sugar
2 tbsps golden syrup
a splash of soymilk
1/3 cup vegan margarine

plus banana for slicing, some vegan friendly oat biscuits and some soy whipped cream. If you're feeling all domestic goddessy, totally make your own cookies or biscuits, but I'm too lazy.

To make the cupcakes:

Sift all the dry ingredients together in a bowl. Take another bowl and mash the banana, then add all the wet ingredients to the banana. Slowly fold the wet ingredients to the dry, don't over-mix, because as I always say, over-mixing is cancer for cupcakes.

Put them into your moulds or cases and bake at 170c/350f for 10-14 minutes, they're quick little things.

For the toffee sauce, put all of the ingredients into a pan over a medium heat and KEEP STIRRING. Do not leave it! sauce needs your attention.

Ok, so by the time the sauce is thick and glossy, turn the heat off but leave it in the pan. The cupcakes are usually done so take them out of the oven and leave them to cool properly. Once they're cooled, poke a hole in them with a chopstick or the end of a knife and fill 'em up with the sauce.

Then, spread some sauce on the top too for the biscuits to stick to. Crush the biscuits and sprinkle over the sauce, then slice the banana and pile it up on top. Speaking of crushing, I have this crush in class and I heard he's single and available. I wonder why. He's so cute. But he looks shy. Been wanting to tell him to look this interesting blog post up but I'm afraid he's going to think I'm flirting with him.

Anyway, so much of him, get the cream out and start spraying...look at that beautiful cupcake!

4 comments:

Steven said...

Whoa, this is one of the best blog posts I've read in ages. What a marvellous idea! I love banoffee.

Patty said...

Sweet! Great idea, those look incredibly yummy. Love the diagram too - I really need to start making diagrams of my own baked goods while I'm composing the recipes... :)

BTW, what kind of tin did you use to bake those? Mini silicone?

(Your cupcakes look amazing on my blog too - thanks for sharing!)

myrecessionkitchen said...

Just discovered your blog. This dessert is a thing of beauty, I'm bookmarking it right now!

karlene roberts said...

thank you sooooooooooooo much tasted great my boyfriend loved them