For the recipe Vegan Banoffee Cupcakes
|45 ml||Vegetable Oil (3 tbsp)|
|90 g||Caster Sugar|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|225 g||Plain Flour|
|7.5 g||Dr. Oetker Baking Powder (1 1/2 tsp)|
|7.5 g||Dr. Oetker Bicarbonate of Soda (1 1/2 tsp)|
|12||Dr. Oetker Muffin Cases|
|150 g||Biscoff Smooth Spread|
|400 g||Dr. Oetker Cream Cheese Style Icing (1 Tub)|
|about 1||Banana (sliced)|
Preheat the oven to 180°C/ 160°C fan oven/Gas Mark 4. Line a 12 hole muffin tray with Muffin Cases.
Place the banana, oil, sugar and Vanilla Extract in a bowl and cream together until smooth. Sieve the flour, Baking Powder and Bicarbonate of Soda on top and fold into the mixture.
Divide the mixture equally between the muffin cases place a spoonful of caramelised biscuit spread into each muffin case and using a skewer marble through the mixture.
Place the cupcakes in the oven and bake for 20-25 minutes until the cupcakes are golden in colour and a skewer inserted into the centre comes out clean. – be careful if any caramel spread has bubbled over as it’ll be very hot. Leave the cupcakes in the tray to cool for 15 minutes and then remove and place on a cooling rack to cool completely.
Once the cupcakes are completely cool, place a dollop of Cream Cheese Icing on each cupcake.
When you are ready to serve, slice the banana a place a slice of banana on each cupcake and drizzle with any remaining caramel spread.
|Per Serving||Per 100 g / ml|
|Fat||13.83 g||11.72 g|
|Carbohydrate||59.36 g||50.30 g|
|Protein||2.69 g||2.28 g|