I have found my new favorite cupcake recipe! I combined two of my favorite recipes to make a banana cupcake with caramel buttercream frosting. I brought them to a graduation and birthday party this weekend and I was told that they are my best yet!
I combined a cupcake recipe from Call Me Cupcake with a caramel buttercream frosting recipe from Gimme Some Oven.
Banana cupcakes
Recipe adapted from Martha Stewart
Makes 28
Ingredients
•3 cups sifted cake flour (not self-rising)
•1 1/2 teaspoons baking soda
•3/4 teaspoon baking powder
•3/4 teaspoon salt
•1 teaspoon ground cinnamon
•1 1/2 sticks unsalted butter, softened
•1 1/2 cups packed light-brown sugar
•3 large eggs
•4 very ripe large bananas, mashed (about 2 cups)
•3/4 cup buttermilk
•1/2 teaspoon pure vanilla extract
•1 cup chopped pecans (optional)
Preheat oven to 350 degrees F (175 grader C). Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Mix banana, buttermilk and vanilla in another bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 15-20 minutes. Let cool in tins on wire racks.
Frosting Ingredients:
1/4 cup sugar
2 Tbsp. water
1/4 cup heavy cream
1 tsp. vanilla
3/4 cup (1.5 sticks) salted butter, softened
2 cups powdered sugar
To Make Frosting:
Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
Remove from heat and slowly add in cream and vanilla (just start with a tablespoon or two), stirring with a wooden spoon until completely smooth. (Be careful, as the mixture will definitely bubble up and possibly splatter a bit as you add in the cream.) Set aside until cool to the touch, about 25 minutes.
Beat the butter ]in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add caramel. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes. Refrigerate if not using immediately (or to harden the frosting a bit).
Enjoy!
P.S. Bare with me as I start my first full time job at a huge corporation. I am adjusting to a busy schedule and working on finding time to blog.
Love, lo
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