Banana and dulce de leche cupcakes
(2)
40 min
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.
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Ingredients
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
- 350ml buttermilk
- Dulce de leche
- 125g dulce de leche (or confiture de lait)
- 100ml single cream
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!
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