Banana Toffee Cupcakes
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
60 g
Unsalted Butter70 g
Light Brown Sugar60 g
Granulated Sugar50 g
Whole Egg200 g
Cake Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Salt60 g
Buttermilk210 g
Butter (softened)680 g
Cream Cheese340 g
Powdered Sugar1.5 tsps
Vanilla ExtractDirections:
1
For the cupcakes: Preheat the oven to 350 degrees F
2
Line a standard size muffin pan with 12 cupcake liners
3
Combine the butter, brown sugar and granulated sugar in the bowl of an electric stand mixer fitted with the paddle attachment
4
Cream on medium-high speed until the mixture is light and fluffy, about 5 minutes
5
Scrape down the bowl and add the egg and banana puree
6
Cream for an additional 3 minutes
7
Scrape down the bowl, and then add the flour, baking powder, baking soda, cinnamon and salt
8
Mix for 30 seconds on low speed
9
Add the toffee bits and buttermilk
10
Stir on low speed until combined
11
Fill the prepared cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes
12
Cool the cupcakes completely
13
For the filling: Stir the dulce de leche and toffee bits together until fully combined
14
Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged
15
For the icing: In a bowl of an electric mixer fitted with a paddle, beat the butter on medium-high speed until light and fluffy
16
Add the cream cheese and mix on medium-high speed until well combined and lump free
17
Scrape down the sides of the mixer bowl and add the powdered sugar
18
Stir on low speed until well combined
19
Add the vanilla extract and beat on medium-high speed for 2 minutes
20
Remove from the mixer and stir in the dulce de leche in by hand to create a marbled appearance
21
Place in a pastry bag fitted with a large round tip
22
To assemble: Using an apple corer, remove the center core of the cupcakes and fill with Dulce ee Leche Toffee Filling
23
Pipe the Caramel Cream Cheese Icing generously on top of each cupcake
24
Using a paring knife, gently poke the freeze-dried ice cream to create separated chunks
25
Place 4 chunks on top of each cupcake
26
Dredge the outer rim of each cupcake in the miniature chocolate chips
27
A contestant, who may not be a professional cook, provided this recipe
28
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results