Banoffee Pie Cupcakes

I feel like it's been months since I've actually written a post or baked, when really I've made a good few birthday cakes, a load of banana bakes and also baked box cakes. But no posts in a good 5 months. 

My brain has been a bit scrambled these days, all because of one big change - moving out. We (myself and two friends) moved into a flat by the seafront back in May and have been making it into a little home day by day. 

Although we moved in back in May, there is still a list as long as my arm of all the things I still need to sort out. Hence the lack of blogging that has happened. 

Now that all the finding furniture stuff is over and everything is built and in its home, one of the funnest part has been the Ikea shop, but it's very hard restraining yourself from what you need... and y'know, what you want to need. It's something I still struggle with to this day.

I don't think I've ever walked into Ikea without an impulse buy landing in my trolley.

Most recently these impulse purchases have included a peach scented candle, which smells bloomin' incredible... so I don't exactly feel guilty about that one.

Back in May, on one of the last weekends living at home, these little Banoffee Pie Cupcakes were created. After evenings of cleaning at the new flat, I'd come home for one of these cupcakes to give me a sugar boost and they were good. 

Better than I had even expected.

Even though the first time I made them, I forgot to put the pie base in first... and then had to empty each case of the cake mixture and repeat it all over again. 

But at the end of it all, they were worth it. They are a sugar hit, soft and delicious with a crunchy base that I now want to repeat for my blueberry muffin recipe. It is a total game changer.

The base is buttery and firm, it's also a great surprise to find at the bottom. The cupcake itself is a banana mixture, with plenty of bananas mashed up for flavour.

With each bite, you get a taste of the caramel core too and the fluffy buttercream... which I added a spoonful (or two) extra of caramel to, because why not?

Another thing that has changed around here is my blog itself, it's the end of Hungry Little Bear and the start of Take Some Whisks. I've been wrestling with a new blog name now for what feels like a year, and finally landed on Take Some Whisks... after seeing it on a tea towel in a shop and never relating to it more.

I have wanted this blog to be all about challenging myself with new bakes since the start and this name feels just right for how I want to go on. 

I've also got a shiny new blog layout courtesy of Pipdig and I love the clean finish and larger display for photos. So thank you Pigdig!

Also... HAPPY BAKE OFF DAY! I am excited and geared up ready to take on the bake off bake along again this year. What did you all think of the first episode?

Banoffee Pie Cupcakes

Serves: 12

Ingredients:

60g unsalted butter

150g digestive biscuits

100g light brown sugar

80ml vegetable oil

1 egg

80ml milk

1 tsp vanilla extract

2 medium/large bananas (around 225-250g)

185g plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

200g caramel sauce

150g unsalted butter, room temperature

300-350g icing sugar

50g caramel sauce

Directions:

1. Set the oven to gas mark 4/150C/350F. Melt the butter and crush the digestive biscuits until a fine crumb, then mix the two together. Line a muffin tin with cases and place a tablespoon of biscuit mixture into each case and press down to form a tight base. Bake the bases in the oven for 5 minutes. 
2. Whisk together the oil and the sugar in a large bowl, until light. Then add the egg, milk and vanilla extract and whisk once more. 
3. In a bowl, mash or puree the bananas until smooth, then add to the large bowl and mix together. 
4. Fold in the flour, baking powder and bicarbonate of soda until combined. 
5. Spread the cake mixture out between all of the cases and bake into the oven for 18-20 minutes or until golden brown and a skewer comes out clean. Then remove from the oven to cool. 
6. Once cool, core all of the cupcakes and reserve the top. Spoon or pipe the caramel into each of the cored centres of the cupcakes and then place the reserved sponge tops back on. 
7. Beat the unsalted butter until pale and smooth, roughly for 5-10 minutes. You want the butter to be as white as possible. Gradually sift in the icing sugar and add the caramel sauce and beat until smooth and fluffy. To finish, pipe the frosting on top of the cupcakes and serve.