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【食譜】Banoffee Pie Cupcake

2015/7/12 — 9:00

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靚女博客 Claire 很愛英式甜品香蕉拖肥批,當她發現家中附近的超級市場有現成拖肥醬,不用再花 2 個小時用鍊奶煮拖肥,就決意要將這英式美味變為 cupcake 了。

*溫馨提示 — 食譜所標示的材料份量約為 18-20 個 cupcake 所需,讀者請按需要自行加減。

廣告

Banoffee pie and I go way back.

I remember very clearly that it was the pudding that was served in my first meal at Malvern Prep back in 2006, and since that day, I have been in love with this dessert. I must have made over 50 banoffee pies since then, and my love for it has yet to waver. Every time I have it, it just takes me back to the good ol’ days in school where we used to shovel our desserts down our throats just so we can be the first in line for seconds. So, so good.

廣告

Normally, I do the whole ‘boil a tin of condensed milk for 2 hours until it turns to caramel’ thing, but on my recent stroll down the baking aisle in my local Tesco’s, I saw that Carnation now does tins of caramel sauce at exactly the same price. What a genius idea?! It saves me 2 hours of hassle, and I get to save some on my gas bill as well! So… it would just be rude if I didn’t pick one up and make a banoffee pie, wouldn’t it? But get this – I took it one step further, and make a glorious batch of banoffee pie cupcake.

Are you ready for the deliciousness?

Here’s how I made it, and how you can make it at home, too.

What I used

For the cupcakes (Makes roughly 18-20)

  • 1 large banana (super ripe)
  • 280g self raising flour
  • 150g caster sugar
  • 50g soft dark brown sugar
  • 1 tsp bicarbonate of soda
  • 4 large eggs
  • 250g soft unsalted butter

For the biscuit base

  • 200g dark chocolate digestives
  • 70g unsalted butter

For the buttercream

  • Half tin of caramel sauce (397g)
  • 250g soft unsalted butter
  • 500g icing sugar

For decoration

  • Remainder of the caramel sauce
  • Chocolate shavings

What I did

  1. Preheat oven at 170°C
  2. Mash the banana and set aside
  3. Put all the cake ingredients (except the banana) in a standing mixer and beat until smooth
  4. Add the bananas and beat for another 30s or so; do not overmix. Set aside.
  5. Put the dark chocolate digestives into a blender and blitz until they turn into crumbs
  6. Melt the butter for the biscuit base and mix it in with the crumbs
  7. Put about 1.5 teaspoon of the biscuit mix into each cupcake well and press down until they densely cover the bottom
  8. Add in the cake batter evenly between the cupcake wells (fill them to about 2/3 full)
  9. Bake for 20-22 minutes
  10. Leave to cool completely on a wire rack
  11. Meanwhile, make your icing: beat the butter until pale and fluffy
  12. Add in the icing sugar in 2 halves
  13. Beat in the caramel sauce
  14. Once your cupcakes are cool completely, ice them bad boys however you want. I went for the splodging-it-all-over-until-the-surface-is-covered method, but you could do some fancy piping if you so wish.
  15. Put the remaining caramel into a piping bag and snip a little hole at the end
  16. Drizzle it over the cake
  17. Lastly, sprinkle over some chocolate shavings

Ok, it’s quite a faff because there are about 4 different stages to this cake. BUT – it is SO WORTH IT. It got a stamp of approval from my hospital group, which is always nice. Then again, they could’ve just been polite and said they were nice… Just kidding. They are DIVINE.

Now go make it, eat it, and share the recipe with all yo chums!

Until next time,

原刊於 Water and Bay

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