Cupcakes have become something of a craze in recent years, with celebrities in Hollywood apparently eating them all the time.
There are cupcake shops popping up all over the place, selling weird and wonderful
cupcakes in all shapes and sizes. These banoffee cupcakes are my contribution to the movement, ﬁlled with Banana and Rum curd (or Ooh Ooh Ah Ah Bannana & Rum jam) and topped with toffee.
100g butter or margarine
2 eggs, beaten
100g self-raising ﬂour
50g brown sugar
50ml whole milk
100g icing sugar
100g Banana and Rum curd (see page 72)
Step 1: Heat the oven to 200°C/gas mark 6.
Step 2: Beat the butter and sugar together until smooth, then mix in the eggs.
Step 3: Sift the ﬂour onto the mixture and gently fold in. Spoon the mixture into 10–12 standard paper baking cases.
Step 4: Bake in the oven for about 20–25 minutes, or until the cakes have risen and are golden brown.
Step 5: Meanwhile, make the toffee fondant. Melt the butter in a pan and stir in the brown sugar until dissolved. Add the milk and bring to a rolling boil. Put the icing sugar in a bowl and add the hot butter mixture, mixing thoroughly until you have a smooth toffee.
Step 6: Using a teaspoon, carefully remove the centre of each cupcake. Spoon a little of the toffee fondant into the hole then a little of the banana and rum curd on top.