I told you 5 days ago on Instagram already that I made Banoffee roses for my work collegues because my black forest cake was already gone. I never made Banoffee what-so-ever. Never. Ever. Make. Something. Then. Don’t. Try. It. And. Serve. To. Other. People. At least that’s what people say. People are wrong. Don’t trust the masses.
Because the cupcakes turned out pretty, pretty good. Like in delicious and pretty. I also did some heavy research (on my ipad on the couch) and when it comes to recipes I trust blogs more than cookbooks. I’m always disappointed that my result doesn’t look half as good as on the picture in books. (Maybe it’s just a Photoshop-thing. Maybe that’s my disadvantage). But after watching this, I know where the limit of food photography is. The sky’s the limit. Really.
Well back to the actual recipe. I finally found a source that I trusted the most and the recipe from Sophie Likes Cake needed only little adaption. The blog’s name would have already convinced me but then I read that she made the cupcakes at 2 in the night on a Sunday. And I was also about to make them on a Sunday night. Destiny!
That also explains why the pictures are so dark. Sorry.
– 40 g butter, softened
– 100 g castor sugar
– 120 g plain flour
– 1 1/2 teaspoons baking powder
– 1 teaspoon vanilla sugar
– 1/2 cup whole milk
– 1 large banana
– 1 egg
– 50 g of dulche de leche (I made this myself with 150 g castor sugar and 1 cup cream).
The way Sophie made the cake was a little bit weird to me but I followed her instructions anyway for the same reasons I chose her recipe (see above). And boy, she didn’t disappoint.
First of all for the dulce the leche add the sugar and cream to a pan and cook until it gets a thicker consistency and slightly golden colour. You’ll notice that you shouldn’t stir the mixture to much because it will make it rise. I cooked the caramel for about 20 mins and put it aside to cool. Best and easiest dulche de leche you ever made.
For the cupcake mixture beat the butter and sugar until smooth, sieve in the flour, baking powder and vanilla sugar. Mix it until a sandy consistance is reached. Add the milk and egg and beat until sick and creamy. Add the smashed banana and dulce de leche.
Fill into a cupcake tray and bake in a 190° C preheated oven for about 20 mins.
After cooling them down, I beat some cream with a tablespoon sugar (yes, dad, I know, cream ALWAYS with sugar) and put it into a piping bag.
To pipe roses start in the middle and make circles outwards.
I added a little dulche de leche to the top. And now look what I made: eatable Banoffee roses. (I think with some imagination you’ll see the roses too.)
This was my inspiration. The biggest bunch of roses from my love. I got the card from my lovely sisters and brother. Pretty, huh?
I’m actually now on my way home to my family. They live on the other side of the country. Over 6 hours straight on a train. At least I have the time to write posts like this.
See you on the other side. But for now. Carry on!