Prep
30 minsBake
25 minsServes
12Difficulty
Easy About
Our simple banana cupcake recipe yields deliciously moist, caramel-coated treats that are perfect for every occasion. If preferred, these simple banana cupcakes taste just as scrumptious without their caramel buttercream coating.
You will need a 12-hole muffin lined with paper cake cases and a piping bag fitted with a star nozzle.
Preheat the oven to 220°C/Fan200°C, 400°F, gas 6.
Sift the flour, baking powder, bicarbonate of soda together in a mixing bowl. Stir in the Tate & Lyle Fairtrade Pure Cane Light Brown Soft Sugar and make a well in the centre.
Beat the banana, Lyle's Golden Syrup, vanilla extract and eggs together, then lightly mix into the flour mixture. Stir in the melted butter.
Divide the mixture between the muffin tins filling to half full. Bake on the middle shelf of the oven for 12 minutes or until well risen and golden. Remove to a wire rack to cool.
Make the caramel for the buttercream next. Combine the Tate & Lyle Pure Cane Golden Caster Sugar and water in a small wide heavy-based pan over a low heat and stir until dissolved for about 2 minutes. Use a pastry brush dipped in water to brush down the sugar crystals on the sides of the pan to stop the caramel from crystallising. Increase the heat to moderate and cook the caramel for 7-9 minutes or until rich brown and slightly thickened. Remove, immediately stir in the cream - be careful as it will sputter, then leave to cool completely.
Cream the butter in a mixing bowl or food processor until soft, then sift over the Tate & Lyle Pure Icing Sugar and mix again until smooth. Beat in the vanilla extract and then, by hand, lightly fold in caramel to get a marbled effect. If the caramel has hardened too much just briefly soften it in the microwave to liquefy it again.
Ingredients – 9 items
1
For the Cupcakes
Plain flour
Baking powder
Rounded
Bicarbonate soda
Rounded
Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar
Banana
about 1 medium peeled and mashed Fairtrade banana
Lyle’s Golden Syrup
Vanilla extract
Large eggs
room temperature
Unsalted butter
melted
For the Buttercream
Tate & Lyle Golden Caster Cane Sugar
Water
Double cream
Unsalted butter
room temperature
Tate & Lyle Pure Cane Icing Sugar
Vanilla extract
Fairtrade dried banana
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Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
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Find the recipe via the link in our bio.
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