Banana Toffee Cupcakes Recipe

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Banana Toffee Cupcakes
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Ingredients
21
Count
Nutrition
1073
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. For the cupcakes: Preheat the oven to 350 degrees F. Line a standard size muffin pan with 12 cupcake liners.
  2. Combine the butter, brown sugar and granulated sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Cream on medium-high speed until the mixture is light and fluffy, about 5 minutes. Scrape down the bowl and add the egg and banana puree. Cream for an additional 3 minutes. Scrape down the bowl, and then add the flour, baking powder, baking soda, cinnamon and salt. Mix for 30 seconds on low speed. Add the toffee bits and buttermilk. Stir on low speed until combined.
  3. Fill the prepared cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
  4. For the filling: Stir the dulce de leche and toffee bits together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.
  5. For the icing: In a bowl of an electric mixer fitted with a paddle, beat the butter on medium-high speed until light and fluffy. Add the cream cheese and mix on medium-high speed until well combined and lump free. Scrape down the sides of the mixer bowl and add the powdered sugar. Stir on low speed until well combined. Add the vanilla extract and beat on medium-high speed for 2 minutes. Remove from the mixer and stir in the dulce de leche in by hand to create a marbled appearance. Place in a pastry bag fitted with a large round tip.
  6. To assemble: Using an apple corer, remove the center core of the cupcakes and fill with Dulce ee Leche Toffee Filling. Pipe the Caramel Cream Cheese Icing generously on top of each cupcake. Using a paring knife, gently poke the freeze-dried ice cream to create separated chunks. Place 4 chunks on top of each cupcake. Dredge the outer rim of each cupcake in the miniature chocolate chips.
  7. A contestant, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1072.9 Kcal (4492 kJ)
Calories from fat 593.63 Kcal
% Daily Value*
Total Fat 65.96g 101%
Cholesterol 143.39mg 48%
Sodium 652.14mg 27%
Potassium 767.78mg 16%
Total Carbs 110.48g 37%
Sugars 57.25g 229%
Dietary Fiber 1.99g 8%
Protein 14.79g 30%
Vitamin C 1.1mg 2%
Vitamin A 0.2mg 7%
Iron 2.5mg 14%
Calcium 238.3mg 24%
Amount Per 100 g
Calories 420.64 Kcal (1761 kJ)
Calories from fat 232.74 Kcal
% Daily Value*
Total Fat 25.86g 101%
Cholesterol 56.22mg 48%
Sodium 255.68mg 27%
Potassium 301.02mg 16%
Total Carbs 43.32g 37%
Sugars 22.44g 229%
Dietary Fiber 0.78g 8%
Protein 5.8g 30%
Vitamin C 0.4mg 2%
Vitamin A 0.1mg 7%
Iron 1mg 14%
Calcium 93.4mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.6
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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