Banoffee Cupcakes

{Banana Cupcakes w/ Caramel & Vanilla Buttercream Frosting & A Salted Caramel Swirl}
IMG_0466 copy
This is the last recipe of 2013 on milkingAlmonds.com, and I would like to take this opportunity to thank all of you for following, reading, trying, tasting & enjoying my recipes. Thank you!
On with the recipe! If you love yourself, you should make these. Or if you love someone, you should make these for them. I mean, soft & fudgy banana cupcakes, sweet, creamy and buttery frosting and a sticky, sweet caramel drizzle on top. I really don’t have much else to say than . . . it’s time to indulge!
The Cupcake Ingredients 
  • 2 ripe bananas
  • 1 deciliter cane sugar
  • 1 deciliter spelt flour
  • 1/2 deciliter almond flour*
  • 2 tablespoons extra virgin coconut oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla bean powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
 *almond flour can be made by running almonds in a mini chopper, coffee grinder or blender
 
The Cupcake Directions
  • Preheat oven to 160°C / 320°F
  • In a bowl, mash the 2 bananas with a fork until smooth. Add in the coconut oil & apple cider vinegar. Whisk.
  • In a separate bowl, whisk together the 2 flours, cane sugar, vanilla bean powder, baking powder, baking soda & salt.
  • Transfer wet ingredients to the dry ingredients. Fold gently without mixing it too much, as this will result in some damn boring cupcakes.
  • Line a cupcake tin with 6-8 liners, depending on the size. Bake for 30-32 minutes.
  • Let the cupcakes cool completely before decorating.
IMG_0466
The Buttercream Frosting Ingredients
  • 5 tablespoons vegan butter
  • 3 deciliters of powdered cane sugar
  • 1 splash of almond, soy or rice milk
  • 1/2 teaspoon vanilla bean powder
  • 3 tablespoons caramel sauce (see below)
The Buttercream Frosting Directions
  • In a bowl, cream the butter by whisking it vigorously by hand. When smooth, add the powdered sugar and splash of milk. Whisk. Add caramel & vanilla. Whisk. Whisk. Whisk. When it’s fluffy and dreamy, stop whisking. Taste to see if it’s perfect. It will be. You can taste it again, you know, just to make sure.
  • Store in fridge if you are making it ahead of time. You may need to give it a quick whisk before using.
The Salted Caramel Sauce Ingredients
  • 1/2 deciliter vegan butter
  • 1/2 deciliter almond, soy or coconut cream
  • 1 deciliter cane sugar
  • 1 teaspoon corn starch
  • 1 tablespoon Himalayan salt
The Salted Caramel Sauce Directions
  • Heat the butter in a saucepan on low to medium heat.
  • When completely melted, add in the cane sugar. Whisk until the sugar has dissolved.
  • Add in the cream. Whisk. Add in the starch. Whisk. Add in the salt. Whisk.
  • Take it off the heat, let it sit for a bit and then pour it into a clean Mason jar. Store in fridge where it will thicken.
  • Enjoy with anything; cupcakes, ice cream, in your latte or straight from the jar.

IMG_0515

Happy New Years!

6 Comments

  1. These sound amazing, will have to try them out very soon. Thank you. Here is wishing you and yours a Happy , Healthy & Amazing 2014

Leave a Comment

Your email address will not be published. Required fields are marked *