Last weekend I decided to clear a tiny bit of space by using something that’s been perched in the cupboards awhile now – HIGHLANDER caramel condensed milk. After having a quick look at what else we had on hand I decided to make banoffee pie cupcakes.
Thanks to the ready-made filling, these cupcakes are really simple to make. I whipped up a batch of banana cupcakes using this recipe from the Chelsea website. The resulting cupcakes were simple to make and rose perfectly.
Once cooled, simply core each cupcake (watch this great tutorial) and fill with a couple of teaspoons of caramel condensed milk. I found each cupcake needed between two and three teaspoons of the gooey stuff.
Finally, whip up a batch of buttercream icing and beat it until it becomes a beautiful, white colour. Then simply pipe it on to each cupcake, covering the exposed caramel condensed milk. Top each cupcake with a couple of banana chips, and you’re finished!
As these cupcakes have both a sweet filling and rich icing, they’re definitely designed for those with a sweet tooth. As you would expect, the flavours worked together perfectly and the super easy filling is a wonderful bonus.