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Banoffee Cheesecake Cupcakes

A perfect after-dinner treat that takes inspiration from the traditional banoffee pies we know and love.

12 cupcakes

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Banoffee Cheesecake Cupcakes

For the Cupcakes:

12 Dr. Oetker Muffin Cases
110 g Butter (4 oz)
110 g Caster Sugar (4 oz)
75 g Self-Raising Flour (3 oz) Sieved
5 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
100 g Bananas Sliced
serving Toffee Sauce To Decorate
2 Eggs , Medium

For the Sweetened Cream Cheese:

200 g Cream Cheese (7 oz)
50 g Butter Softened
200 g Icing Sugar (7 oz)
2.5 ml Dr. Oetker Madagascan Vanilla Extract (½ tsp)

preparation

Preparation

1

Banoffee Cheesecake Cupcakes

Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the baking cases into a cupcake tin.

2

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Natural Vanilla Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour with a spoon.

3

Place a spoonful of the mixture into each of the baking cases and bake for 15-20 minutes until well risen and firm to the touch.

4

Remove from the oven and leave to cool on a cooling rack.

5

To make the sweetened cream cheese, beat together the cream cheese and butter until smooth. Add the Natural Vanilla Extract and then gradually beat in the icing sugar.

6

Using a palette knife or piping bag, cover the top of the cupcakes with a liberal helping of the sweetened cream cheese.

7

To decorate, cut the banana into diagonal slices and place a couple of slices on top of the cream cheese.

8

For the perfect finishing touch, drizzle the toffee sauce over the top of the cupcake.

Nutritional Information for the recipe Banoffee Cheesecake Cupcakes

Per Serving Per 100 g / ml
Energy 1143kJ
273kcal
1587kJ
379kcal
Fat 14.75g 20.49g
Carbohydrate 33.16g 46.05g
Protein 1.52g 2.11g