BANOFFEE PIE CUPCAKES WITH A CARAMEL CENTRE

Fluffy banana cupcakes filled with an easy vegan homemade caramel sauce, topped with whipped vanilla buttercream, a drizzle of caramel, a sprinkling of grated dark chocolate and decorated with banana chips.  These Banoffee Pie Cupcakes are the ultimate dessert cupcake - decadent, moreish and indulgent.

I have no doubt that you will LOVE this recipe - be sure to tag me on Instagram when you make it @aveganvisit :-)

☼ OTHER VEGAN RECIPES YOU’LL LOVE:

Raspberry Trifle Cupcakes: https://youtu.be/7upew07Jtd4

Fully Loaded Banana Bread: https://youtu.be/hM4SruHjJGc

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✎ RECIPE:

https://www.aveganvisit.com/home/banoffee-cupcakes

INGREDIENTS

To make the cupcakes:
75g coconut oil, melted
150g dairy free milk, room temperature
1 tsp vanilla extract
100g ripe banana, mashed
100g soft light brown sugar
200g self raising flour
1/2 tsp baking powder

To make the caramel:
60g soft light brown sugar
260g dairy free cream*
Optional:  Pinch of salt

To make the buttercream:
140g dairy free butter (the block kind, not spreadable)*
400g icing sugar
1 tsp vanilla
2 tsp dairy free milk

Other ingredients:
1/2 banana, finely diced
Dairy free dark chocolate, grated
Dried banana chips

INSTRUCTIONS

Make the cupcakes:

1. Preheat the oven to 180C fan and line a cupcake tin with 9 large cupcake cases.
2. Melt the coconut oil and set it aside to cool.
3. In a large mixing bowl add the dairy free milk, vanilla, mashed banana and melted coconut oil. Stir to combine.
4. Add the brown sugar, flour and baking powder.
5. Mix briefly with a whisk to combine. Don’t over-mix as this can affect the texture of the cake, just whisk enough to bring the mixture together.
6. Divide the mixture between the cupcake cases, so that the cases are around 3/4 full.
7. Bake for 18-20 minutes until a knife/skewer inserted into the centre of the cupcake comes out clean.

To make the caramel sauce:

1. Add the brown sugar and a dash of the cream to a heavy bottomed saucepan (just enough cream to stir the sugar into). Bring the mixture to the boil and boil for 2 minutes.
2. Add the rest of the cream, stir in and boil for 15 minutes until it has thickened and is a good consistency for drizzling. Set it aside to cool.

To make the buttercream:

1. Add the block butter, icing sugar, vanilla and dairy free milk to a mixing bowl with the balloon whisk attachment.
2. Mix for a couple of minutes until smooth and creamy. Scrape down the bowl as necessary.

Decorate your cupcakes:

1. Cut out the centre of each cupcake to leave a fillable core. Keep the ‘lid’ section of the core you have removed. See the recipe video for an example.
2. Add 1/2 a diced banana to a small bowl and pour over some of the cooled caramel sauce (around 1/2). Stir together.
3. Fill each core with the banana and caramel sauce filling and place the lid back on to seal it.
4. Pipe buttercream on top.
5. Drizzle the remaining caramel sauce over the top. To make it neat use a piping bag and nozzle.
6. Sprinkle grated dark chocolate over the top and add a dried banana chip for decoration.

NOTES:

Vegan / Dairy Free / Egg Free / Nut Free

* I have tried this with Elmlea Plant and Alpro Soya cream which are both available in the UK. Both work wonderfully although my preference for this recipe is Elmlea. You can use coconut cream but it will not taste like a traditional caramel, it will have a coconut flavour to it.

** I used the Stork block butter for the buttercream which is labelled vegan in my supermarket. Check the ingredients before purchasing though because some versions of Stork are not vegan.

Recipe inspired by: ???????? Covent Garden, London, UK

Note: Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore I cannot guarantee that the same will apply to the ingredients you use.

Prep time excludes any inactive time.