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World, meet the Banoffee Cupcake!
After Josh and I shared a bite... See the caramel inside? Yum!
MY NOTES: I used the little Kraft chewey caramels you get for dipping apples. I chopped 5 of them really small and tossed them in with the flour to prevent them from sinking to the bottom of the cupcake. I only got 8 cupcakes. Mine were done at 14 minutes.
Makes 10 (I got 8)
4 tablespoons unsalted butter, at room temperature
1/3 cup packed brown sugar
1 egg, beaten
1 ripe banana, mashed
1 cup self-rising flour
4 chewy caramels, chopped
2/3 cup heavy cream, whipped
3-4 tablespoons dulce de leche or caramel sauce
1 banana, sliced
Preheat the oven to 350°F.
Beat the butter and sugar together in a bowl until creamy, then beat in the egg, a little at a time. Fold in the mashed banana, then sift the flour into the mixture and fold in, followed by the caramels (I tossed the caramels in the flour first).
Spoon the mixture into the paper liners and bake in the preheated oven for about 16 minutes (Mine were done after 14 minutes) until risen and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
To decorate, swirl the cream over each of the cupcakes, then drizzle with a spoonful of dulce de leche or caramel sauce (I beat the caramel right in with the whipped cream) and top with slices of banana. (The bananas will turn brown quickly. Either toss them in lemon juice first or wait until you're ready to serve them.)
Note: Dulce de leche is a sweet caramel sauce from Argentina and it is available from larger supermarkets. If you can't find it, you can make it yourself. Put a sealed can of condensed milk in a saucepan, pour over boiling water to cover, and boil for 3 hours, adding more water as necessary so that the can is always covered. (CAUTION: This method is very dangerous because the can could explode. Watch it carefully!) Remove from the pan and let cool completely before opening using a can opener. Stir well to make a smooth sauce before spooning over the cakes.
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