Banana and Toffee Cupcakes and a Giveaway

I've been wanting to do a giveaway for a while now. When I started this blog in May of 2009, I had no idea of how big it would grow. I simply wanted a place to be able to talk about my experiences cooking over here in the UK . . . the new tastes I was exploring, the different foods and cooking methods, the traditional and the not so traditional . . . that first month I didn't do that many posts, but I did share some tasty recipes such as Heuvos Rancheros and Fish and Chips . . . you can see that very early on I had a very distinct way of looking at this beautiful melting pot we call the UK and it's cuisine!

After almost 2 years, some 608 posts (including this one) and as many recipes, almost a million hits and a readership that has gone from strength to strength and is now nearing a thousand I thought it was about time I did a giveaway to show my thanks for all the lovin you have shown me over the past months and the inspiration. If it wasn't for you, my lovely readers, I just wouldn't be doing what I am doing and loving it oh so much!

I was going to wait until my followers hit 1000, but heck, I just can't wait. It's close, but not that close and I want to give you something now!



I am giving away a lovely baking set which consistes of a tasty little cookbook, "Cupcakes2 by Sue McMahon. It is filled with over 80 tasty recipes for all occasions and tastes . . . scrummy cupcake such as . . .



Pina Coloda Cupcakes . . . oh so yummy . . . and containing all the flavours of a true Pina Colada!
There are these yummy Banana and Toffee Cupcakes . . . and a whole host of other tasty ideas!



Not only am I giving away this delicious cookbook, but I am also throwing in some really cute cupcake wrappers (complete with adorable little cupcake pick) and a box of hundreds and thousands to decorate them with! What is a cupcake without some pretty decorations? They are a must!



Not only that, but I am also throwing in a set of Typhoon Cooking Scales, so that you North Americans can truly follow along with the weight measurements of my recipes, although to be sure I will still be converting them like I already do! (Never fear!)



To get in on the Giveaway all you have to do is to leave me a comment at the end of this post letting me know that you are one of my followers. I'll give you a week to do so and then on Friday the 4th of March at midnight I will draw one lucky name and then will send all these goodies off to you asap.

You don't need to live in the UK. You can live anywhere in the world. I only ask that you be a follower. Easy Peasy Lemon Squeasy!

And in the meantime here is that tasty banana cupcake recipe. I'm afraid that when I went to make them I had no evaporated milk in my cupboard! (How did that happen????) I ended up just frosting them with buttercream . . . but they were rather scrummy even without that Toffee Topping . . . mmm . . . mmm . . . good!



*Banana and Toffee Cupcakes*
Makes 12 small ones or 8 medium ones
Printable Recipe

I love it when I have black bananas on the countertop. It means I can bake tasty things like these delicious cupcakes!

3 1/2 ounces of butter, softened (7.06 TBS)
3 1/2 ounces of soft light brown sugar (1/2 cup plus 1 TBS firmly packed)
2 medium free range eggs
3 1/2 ounces of self raising flour (1 cup, less 2 TBS)
1 ripe banana, peeled and mashed

for the topping:
1 quantity of toffee topping (see below)
3 to 4 TBS of chocolate flavour sprinkles.

You will need one 12 hole bun tin lined with paper liners.

Preheat the oven to 190*C/375*F/ gas mark 5.

Beat the butter and sugar together in a bowl until light and fluffy. Sift in the flour and add the eggs, beating all together until the mixture is smooth. Fold in the mashed banana. Divide the mixture equally amongst the paper cases. Bake in the centre of the oven for 12 to 15 minutes, until the cakes have risen and are just firm to the touch in the centre. Remove from the oven and tip out onto a wire rack to cool.

For the topping, spread some toffee topping over the top of each cupcake and scatter on some chocolate decorations.



*Toffee Topping*
Makes enough for 12 standard cupcakes

3 1/2 ounces of butter (7.06 TBS)
4 1/2 ounces condensed milk (evaporated milk. a generous half cup)
2 ounces caster sugar (1/4 cup)
1 TBS golden syrup (can use corn syrup)


Place the butter in a large bowl and melt it in the microwave for 30 to 40 seconds. Stir in the condensed milk, sugar and golden syrup. Cook in the microwave for 4 to 7 minutes on high, stirring at the end of every minute, until it is pale golden colour. Leave the topping to cool and thicken slightly, then spread ocer the cupcakes using a palate knife.

Alternately you can cook it in a saucepan for 4 to 7 minutes, stirring constantly sso that it doesn't stick!