Banoffee Caramel Choco Latte Cupcakes

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Banoffee Caramel Choco Latte Cupcakes


Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min


Serves : 10
  • Plain flour 1 cup

  • Coco powder 1/4 cup

  • Almond flour 1/2 cup

  • Coconut flour 1/4 cup

  • Baking powder 1/4 teaspoon

  • Baking soda 1/2 teaspoon

  • 2 eggs seperated

  • Castor Sugar 1 cup, divided

  • Melted butter 160 grams

  • Puree of 1 banana

  • Milk 3/4 cup, as required

  • Vanilla essence 2 teaspoons

  • 1/2 cup chilled whipping cream

  • 1/4 cup Banoffee caramel

  • Garnishing: 2 tablespoons Banoffee caramel

  • Garnishing: 1 Sliced banana


  • Preheat oven @180C, till we prepare the cake batter
  • Mix all dry ingredients in a large bowl. Plain flour, almond and coconut flour, cocoa powder, baking powder and soda and 3/4 cup sugar.
  • In another clean and dry bowl add eggwhites and remaining 1/4 cup sugar, beat till soft peaks can be seen.
  • Now add the egg yolks and vanilla essence beat till mixture becomes smooth
  • In the bowl of dry ingredients add melted butter and beat well till the mixture is well combined.
  • The mixture will look crumbly At this stage add banana puree and blend well.
  • Now add in the egg mixture and combine using a spatula.
  • A silky, thick batter will be ready
  • Add milk as required. Mix by cut and fold method.
  • Prepare muffin tins. Scoop in this mixture in the muffin liners, up till 3/4 full
  • Place in the preheated oven and bake for 15 minutes. This recipe yields 20 medium sized cupcakes.
  • Cool completely before garnishing.
  • Frosting: in a large bowl, take chilled cream and beat until you see soft peaks.
  • Then add Sprig Banoffee Caramel topping and continue beating till stiff peaks can be seen.
  • In a cup mix 2 tablespoons of Sprig Banoffee Caramel sauce and some water to dilute the sauce.
  • Slice 1 banana and keep it ready
  • make small holes in the centre of the cakes for filling the sauce, with the help of a nozzle end.
  • Fill teaspoon of Sprig Banoffee caramel sauce in the centre
  • Prepare a piping bag with your favourite nozzle. Fill the piping bag with the frosting.
  • Pipe rossets as you like
  • Drizzle the diluted caramel sauce on top
  • Garnish with sliced banana. Refrigerate and serve .