Cupcakes with banana and caramel
There are few better combinations in this world than banana and caramel. Nice and sweet and soft – 'a match made in heaven'! These cupcakes are absolutely irresistible. You make them with banana in the dough and as a garnish. Add a homemade custard and caramel sauce and the party is complete.
For these cupcakes, you can use store-bought caramel sauce. But homemade is, of course, much tastier! Click here for the recipe for our delicious caramel sauce.
We always make the sauce with a pinch of salt. This is not necessary, of course, but it gives the caramel sauce an extra tasty taste. If you've never tasted it, I recommend you give it a try! The pinch of salt is also a delicious addition in combination with these cupcakes with banana.
In the picture:
In the photo, you can see our cupcakes on the lovely plates from Steelite . Both the white and pink plates are from the Craft series and were a gift. It is so nice to be able to take photos of food on such beautiful and incredibly durable tableware. The plates easily survived the journey from England to the Netherlands!
Specifically: the pink plate is the 28 cm 'coupe plate' from the Craft Raspberry series and the small white plate is the 13 cm 'coupe bowl' from the Craft White series.
Ingredients for 12 cupcakes:
For the custard
- 300 ml milk
- 30 gr sugar
- 25 g cornflour
- 2 egg yolks
- 1/2 vanilla pod or 1 sachet vanilla sugar
For the cupcakes
- 180 gr butter, unsalted
- 125 g sugar
- 1 packet of vanilla-flavored sugar
- 4 eggs
- 1 mashed banana
- 180 gr self-raising flour
- a pinch of salt
To decorate
- caramel sauce (see recipe)
- Whipped cream
- Ginger biscuits
- banana slices
Preparation cupcakes with banana and caramel sauce
Start by making the custard. To do this, cut the vanilla pod in half lengthwise and scrape out the marrow. Then put the vanilla marrow together with the pod (the peel) and 250 ml of the milk in a pan and bring to the boil.
In the meantime, mix the sugar with the cornflour. Add the remaining 50 ml of cold milk and stir until smooth. Then add the egg yolks and mix them in.
Then pour half of the boiled milk into the sugar mixture and stir well again. Pour everything back into the pan and bring the mixture back to the boil, stirring. Let the custard continue to cook for about 2 minutes, stirring constantly.
Pour the custard into a large bowl and cover with plastic wrap. Make sure that the plastic wrap is directly on top of the custard mixture (so the plastic can touch the pudding!), so that there is no skin on the custard while cooling. Let the custard come to room temperature first and then put it in the fridge to cool further.
Now continue making the cupcakes. First preheat the oven to 170 degrees (160 degrees convection).
Then cream together the butter, sugar and vanilla sugar in a large bowl. Then add the eggs and mashed banana and keep mixing until incorporated.
Now the flour and salt can be added to the batter. Add this and stir until you have a homogeneous mixture. Divide the batter between 12 cupcake tins, put them in the oven and bake the cupcakes for about 20 minutes until golden and golden.
When both the cupcakes and the custard have cooled you can assemble the cupcakes. You do this as follows:
Cut the cupcakes in half and place a generous tablespoon of custard in between. Pour some caramel sauce over the custard before replacing the top of the cupcake. Finally, decorate the cupcake with a dollop of whipped cream, more caramel sauce, a slice of banana, and a (piece of a) gingerbread cookie. – Enjoy!
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