These are banana cupcakes, filled with dulce de leche, topped with whipped cream and dusted with cocoa powder.
To fill the cupcakes, just scoop out a little hole in the centre and using a teaspoon, drop in the dulce de leche. You can find dulce de leche in most supermarkets now, Bon Maman does a great one called Confiture de Caramel.
4 comments:
Hi !
Your banoffee cakes look so scrumptious! :) How do you make your whipped cream frosting? I've tried but mine always turns out wrong :(
Hi Hajra,
Thank you, yes they were pretty yummy! This isn't actually a frosting, it's just purely whipped cream sweetened with a little sugar.
A few things to keep in mind though when whipping cream for piping:
Always use double cream NOT whipping cream. The fat content in double cream is higher, and will give you a more dense and silky cream.
Be very careful not to over whip the cream, it only needs to just hold it's shape. If you over whip, the cream will lose it's silky texture and become stiff and look almost curdled.
If you want to sweeten the cream, make sure you use either powdered/icing sugar or caster/super fine sugar NOT granulated. Add the sugar roughly half to three quarters of the way through the whipping process.
Hope this helps!
Thanks for the advice, would I be able to ice a round cake with this whipped cream? and also pipe messages? Would it stand in room temperatures?
Thanks again! :-)
You probably could use this to 'ice' a round cake if you really wanted to, but it has quite an un-stable structure so it won't enjoy being kept at room temperature for a prolonged amount of time. It's always recommended to keep fresh cream in the fridge.
You wouldn't be able to pipe writing with this, but as you can see in the picture it's fine for larger piping such as swirls or 'blobs'. If you were covering the whole cake with it, it might be difficult to get a smooth finish.
Is there a reason you particularly want to use purely whipped cream instead of a more stable frosting such as buttercream or cream-cheese frosting? These types of frosting are much easier and more reliable to work with. They will also stand at room temperature for a day or longer depending on the sugar content.
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