About this recipe:These are super soft banana cupcakes, topped with a creamy dulce de leche sauce. Look for dulce de leche or confiture de lait in jars at large supermarkets and specialty shops. Bonne Maman makes a popular confiture de lait. In a pinch, top with toffee sauce.
Makes: 20 cupcakes
460g mashed bananas
2 teaspoons lemon juice
300g plain flour
1 1/2 teaspoons baking powder
1 pinch of salt
170g butter, softened
240g caster sugar
3 large eggs, beaten
1 teaspoon vanilla extract
Dulce de leche
125g dulce de leche (or confiture de lait)
100ml single cream
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:30min › Ready in:40min
For the cupcakes: Preheat the oven to 140 C / Gas 1. Line a muffin tin with paper cases.
Start by mixing the mashed bananas with lemon juice and set aside. In another bowl, mix together the flour, baking powder and salt.
In another bowl, mix the butter with the sugar until creamy. Add the beaten eggs and vanilla, and mix.
Stir in the dry ingredients now alternating with the buttermilk (begin and end with flour) and bananas.
Pour the mixture into the cases and bake for 30 minutes keeping an eye on them. Once cooked, remove from the oven, cool then serve with the dulce de leche cream.
For the dulce de leche cream: Add the dulce de leche and cream to a small saucepan. Heat over low heat until creamy.
Top the cupcakes still warm and serve immediately! You'll see, they will disappear within one minute!