Banoffee Cupcakes

These are the perfect sweet bites to bring a lovely balance of fresh and fruity flavours married with indulgent caramel.

These delicious cupcakes are a great way to use up slightly overripe bananas and get a truly indulgent outcome in the process. By replacing traditional toffee sauces with a caramel made of dates as well as using 0% fat greek yoghurt in the frosting, you really can have your cake and eat it.

Difficulty: Medium
Time: 45 mins
Servings: 18
Calories: 114

Vegetarian

Ingredients

For the cupcakes

200g Plain Flour
3 tsp Baking powder
360g Banana
60 ml Skimmed milk
2 Medium eggs
20 ml Canola oil
2 tsp Vanilla essence
80g light brown demerara sugar

For the date caramel filling

100g medjool dates
enough water to cover dates

For the frosting

150g low fat whipping cream
30g xylitol
150g 0% fat Greek yoghurt

Instructions

Step 1:

Sieve the flour and baking powder into a bowl and mix well. In another bowl mash the bananas and then add the rest of the ingredients combining well. add the wet ingredients to the dry making sure to combine thoroughly.

Step 2:

Fill 18 medium cupcake cases with the batter and bake in a preheated oven for 25 minutes at 180•C.

Remove from the oven and allow to cool thoroughly.

Step 3:

Place the dates in a bowl and add just enough warm water to cover. With a stick blender, blend the dates till you achieve a fairly thick paste. Add a little extra water if the dates don’t blend thoroughly.

Step 4:

Using a small scoop or cupcake plunger remove a section from the top of the cupcakes and pipe some of the date caramel into the space.

Step 5:

With an electric whisk whip the whipping cream and xylitol till you achieve stiff peaks and then fold in the greek yoghurt. Using a fluted piping nozzle in a piping bag, pipe the frosting onto the cupcakes covering the date caramel centres.

For an extra flourish, you could decorate with grated dark chocolate and a drizzle of any leftover date caramel. Enjoy.