Fall treat- banoffee cupcakes recipe!

 I'd like to welcome you on my little page, where I publish my "scribbles" and today I'd like toshare with  you something to sweeten your peaceful autumn afternoon. It's a recipe for toffee banana muffins!

 Usually, I do not make up recipes myself, my skills are not so good without preparation. This recipe is inspired by Cupcake Jemma's idea from the book "Jamie's Food Tube: The Cake Book" but I replaced some ingredients and preparation methods, according to my preferences and possibilities.

 If among you there is someone who does not like bananas {for example my sister} or a person who does not like toffee (e.g. me}, I still recommend trying to make this recipe because the ingredients in these muffins, taste so great combined, that everyone will be in heaven as soon as they try them!

  This recipe is not the easiest but it is also not that difficult. It takes a little time, but if baking makes you happy, it will not be a problem. Ever since I've baked muffins from scratch for the first time, I've never reached for those from the box and I think you won't do it either because the taste of homemade muffins is incomparable to those made with powder.



Preparation time: 1 hour and 30 minutes
Serving: 12 cupcakes

Ingredients:

Toffee:

-65 grams of butter
-75 grams of sugar
-200 grams of sweetened condensed milk 

Cake for cupcakes:

-125 grams of soft butter
-100 grams of sugar
-140 grams of plain flour
-3/4 teaspoons of baking powder
-1/4 teaspoon of baking soda
-2 eggs (preferably from the free range - let's take care of the hens if we have to eat them)
-1 small banana or 1/2 banana of normal length
-1 tablespoon of milk 3.2%, but if you do not have one, you can use a different fat content

Cream:

• 250 ml śmietany 30%
• 1 saszetka śmietan fix
• 1/4 szklanki cukru pudru

Making process:

 1.We're starting from the toffee because it has to cool down so that we will not burn it. Pour the sugar and butter into the pot on medium heat, stir until sugar melts and changes color to light brown or gold.
2.When this happens, pour milk and bring to a boil. Do not stop mixing for the next 3-4 minutes this time, on low heat.

 3.To prepare the dough for the muffins, take a large bowl and pour  flour, baking powder, baking soda and sugar into it. Mix with a spoon. 
4.Mash  the banana with a fork on a separate plate, then add it to the dough, along with soft butter and eggs. Mix everything for a minute. 
5.Add a tablespoon of milk and mix again until the ingredients combine well. Just in case,  grab the mass from the edge of the bowl with a spatula and mix again for 30 seconds.
6. Heat the oven to 170 degrees Celsius! Do it now, not at the beginning, because the oven will warm up anyway and you will save energy.
7. Place cupcake forms on the baking tray and fill them with dough to about 2/3 of the height. 
8.Then put in the oven and bake for 20 minutes, check with a toothpick if the cupcake is dry already.

 9.When the muffins are cooling down, let's make the cream. In a large bowl lightly whip the cream, then pour the cream fix and sift the powder through the strainer. 
10.Mix everything well to obtain a whipped consistency. 
11.Slowly add half of the toffee to the cream and mix gently with a spatula. Be careful to nt break the cream, toffee does not have to be uniformly mixed with cream!
12. With a stick make wholes in the centre of your cupcakes. then fill them with your toffii using a piping bag.
13.One you're done, decorate cupcakes with the topping (toffee whipped cream) and sprinkle it with some dark cacao on top!

Enjoy! 
xx Marta