zoom Fairtrade banoffee cupcakes

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    Fairtrade banoffee cupcakes

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    Fairtrade banoffee cupcakes

    These delicious cupcakes are ideal for sharing. Watch the video at Waitrose.com/tv

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 12


    2 ripe Fairtrade bananas
    125g butter, at room temperature
    120g caster sugar
    1 tsp vanilla extract
    2 large eggs
    ½ tsp salt
    150g essential Waitrose Plain Flour
    2 tsp baking powder
    1 tsp cinnamon

    For the toffee buttercream:

    100g unsalted butter, softened
    300g icing sugar
    100g Bonne Maman Confiture de Caramel
    50g Cooks' Ingredients Fudge Chunks
    ½ banana, cut into 12 thin slices


    1. Preheat the oven to 180°C, gas mark 4. Line your muffin tin with cupcake cases.

    2. Mash the bananas until very soft and set aside. Beat the butter and half the sugar for at least 4 minutes with an electric hand whisk. Add the mashed bananas and vanilla extract. In a separate bowl, whisk the eggs with the remaining sugar and the salt until pale and fluffy. Combine the egg mixture with the buttery banana mixture, then sieve over the flour, baking powder and cinnamon in batches, whisking between additions. Spoon the mixture evenly into the cupcake cases and bake in the middle of the oven for 25 minutes until they feel spongy and the tops are golden brown. Cool on a wire rack.

    3. Meanwhile, make the toffee buttercream. Whisk the butter until creamy and light, then gradually whisk in the icing sugar. Add 1-2 tbsp water, 1 tbsp at a time, if the mixture looks too dry. Top each cupcake with buttercream.

    4. Warm the Confiture de Caramel in a pan, until it’s runny. Using a spoon, swirl over the buttercream icing and sprinkle over the fudge chunks. Finally, arrange slices of banana into the icing. Serve immediately, as the banana slices will brown when exposed to the air.

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