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Cupcake and Fairy Cake Recipes

Vegan Banoffee Cupcakes

12 cupcakes
Easy
90
These banana cupcakes swirled with caramel and topped with a cream cheese style icing and super tasty and suitable for vegans!
Ingredients
Preparation
For the Cupcakes
3
Bananas (mashed)
45 ml
Vegetable Oil (3 tbsp)
90 g
Caster Sugar
5 ml
Dr. Oetker Madagascan Vanilla Extract (1 tsp)
225 g
Plain Flour
7.5 g
Dr. Oetker Baking Powder (1 1/2 tsp)
7.5 g
Dr. Oetker Bicarbonate of Soda (1 1/2 tsp)
12
Dr. Oetker Muffin Cases
150 g
Biscoff Smooth Spread
To Decorate
400 g
Cream Cheese Icing
about 1
Banana (sliced)
Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Dr. Oetker Baking Powder (1 1/2 tsp)
Dr. Oetker Bicarbonate of Soda (1 1/2 tsp)
Total:
90 min
Prep:
20 min
1
For the Cupcakes

Preheat the oven to 180°C/ 160°C fan oven/Gas Mark 4. Line a 12 hole muffin tray with Muffin Cases. 

2

Place the banana, oil, sugar and Vanilla Extract in a bowl and cream together until smooth. Sieve the flour, Baking Powder and Bicarbonate of Soda on top and fold into the mixture.

3

Divide the mixture equally between the muffin cases place a spoonful of caramelised biscuit spread into each muffin case and using a skewer marble through the mixture. 

4

Place the cupcakes in the oven and bake for 20-25 minutes until the cupcakes are golden in colour and a skewer inserted into the centre comes out clean. – be careful if any caramel spread has bubbled over as it’ll be very hot. Leave the cupcakes in the tray to cool for 15 minutes and then remove and place on a cooling rack to cool completely.

5
To Decorate

Once the cupcakes are completely cool, place a dollop of Cream Cheese Icing on each cupcake.

6

When you are ready to serve, slice the banana a place a slice of banana on each cupcake and drizzle with any remaining caramel spread. 

Additional information
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Ingredients

For the Cupcakes
3Bananas (mashed)
45 mlVegetable Oil (3 tbsp)
90 gCaster Sugar
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
225 gPlain Flour
7.5 gDr. Oetker Baking Powder (1 1/2 tsp)
7.5 gDr. Oetker Bicarbonate of Soda (1 1/2 tsp)
12Dr. Oetker Muffin Cases
150 gBiscoff Smooth Spread
To Decorate
400 gCream Cheese Icing
about 1Banana (sliced)
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker Baking Powder (1 1/2 tsp)
Picture - Dr. Oetker Bicarbonate of Soda (1 1/2 tsp)
1

For the Cupcakes

Preheat the oven to 180°C/ 160°C fan oven/Gas Mark 4. Line a 12 hole muffin tray with Muffin Cases. 

2

Place the banana, oil, sugar and Vanilla Extract in a bowl and cream together until smooth. Sieve the flour, Baking Powder and Bicarbonate of Soda on top and fold into the mixture.

3

Divide the mixture equally between the muffin cases place a spoonful of caramelised biscuit spread into each muffin case and using a skewer marble through the mixture. 

4

Place the cupcakes in the oven and bake for 20-25 minutes until the cupcakes are golden in colour and a skewer inserted into the centre comes out clean. – be careful if any caramel spread has bubbled over as it’ll be very hot. Leave the cupcakes in the tray to cool for 15 minutes and then remove and place on a cooling rack to cool completely.

5

To Decorate

Once the cupcakes are completely cool, place a dollop of Cream Cheese Icing on each cupcake.

6

When you are ready to serve, slice the banana a place a slice of banana on each cupcake and drizzle with any remaining caramel spread.