20110602

Banoffee buttefly cakes

2 cups SR flour
1 cup caster sugar
140g unsalted butter, softened
1/2 cup buttermilk
2 eggs, lightly beaten
2 tsp vanilla extract
3 ripe bananas mashed
300ml thickened cream
395g can caramel filling
icing sugar for dusting

1. Preheat oven to 180C. Put 15 paper cases in holes of standard size muffin tins. Put flour, sugar, butter, buttermilk, egg and vanilla in the large bowl of an electric mixer and beat for 3 mins or until creamy. Stir in banana until just combined.
2. Spoon mix into cases and bake for 30-35 mins or until puffec and golden. Stand in tin for 5 mins, then transfer to a wire rack to cool.
3. Whip cream until soft peaks form. Cut tops off each cake. Put a little caramel on each cake, then top with a little cream. Cut cake tops in half, form a buttefly shape on each cake, dust with icing sugar and serve.

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