BANANA-COFFEE CARAMEL-FILLED CUPCAKES
Stuck inside on a rainy afternoon? Get baking! Using pantry staples, ripe bananas and a few ingredients from the fridge, these wonderful cupcakes are worth it!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 22
Number Of Ingredients 23
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 22 regular-size muffin cups. In small bowl, dissolve 2 teaspoons coffee granules in 1 tablespoon boiling water; set aside to cool. In another small bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
- In large bowl, beat 1/2 cup butter and 1 1/2 cups granulated sugar with electric mixer on high speed about 2 minutes. Beat in mashed bananas and 1 teaspoon vanilla. Beat 30 seconds. Add eggs; beat on high speed 1 minute, scraping sides of bowl frequently. On low speed, add flour mixture, about one-third at a time, and sour cream, about half at a time, beating just until combined. Stir in cooled coffee mixture.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in 1-quart heavy saucepan, heat 1/2 cup granulated sugar and 2 tablespoons water over medium heat, swirling saucepan until sugar is dissolved. Increase heat to high; cover and boil 2 minutes. Uncover; continue boiling until sugar is dark amber in color. Remove from heat. Beat in 1/4 cup butter with whisk until smooth. Beat in 1/4 cup whipping cream. When cream is thoroughly mixed in, beat in 1 teaspoon vanilla and 1/8 teaspoon salt with whisk. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave milk on High 40 seconds or just until it begins to boil. Stir in 2 tablespoons plus 1 teaspoon coffee granules until dissolved; set aside to cool. In medium bowl, beat 1/2 cup butter and 1/2 cup of the powdered sugar with electric mixer on low speed until blended. Gradually beat in remaining 3 1/4 cups powdered sugar. Add half of the milk mixture; beat on high speed. Add remaining milk mixture, beating until smooth.
- Using melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake. Spoon 1 generous teaspoon caramel filling into each hole. Reserve remaining caramel filling for garnish.
- Frost cupcakes with coffee frosting. Top with whipped cream; drizzle with reserved caramel filling. Garnish with coffee beans.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 11 g, ServingSize 1 Cupcake, Sodium 135 mg, Sugar 41 g, TransFat 1/2 g
CARAMEL BANANA CUPCAKES
From Everyday with Rachael Ray. The picture in the magazine looked terrific...I need to try these soon!
Provided by Shelby Jo
Categories Dessert
Time 1h5m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°. Line 18 cups of 2 standard 12-cup muffin pans with baking liners. In a large bowl, beat 1 stick butter with 1 cup granulated sugar until fluffy, about 4 minutes. Add 3/4 cup bananas, the baking powder and 1/2 teaspoon salt and beat until smooth. Stir in 1 cup flour. Mix in 6 tablespoons milk and the remaining 3/4 cup flour until smooth.
- Using an electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually mix in the remaining 1/4 cup granulated sugar at high speed until stiff and glossy. Fold the egg whites into the batter until no streaks remain.
- Spoon the batter into the prepared muffin pans, filling each liner three-quarters full. Cut 9 caramels in half, and submerge one piece in each muffin cup of batter. Bake until the cupcakes are springy to the touch, about 25 minutes. Let cool.
- Meanwhile, in a small, heavy saucepan, cook the remaining caramels, 1/4 cup milk, 1/4 cup banana and 1/4 teaspoon salt over medium heat, stirring, until the caramels are melted.
- Using the electric mixer, beat the egg yolks and confectioners' sugar until thick, about 3 minutes. Slowly beat in the caramel mixture; transfer the mixture to the saucepan. Cook over medium-low heat, stirring constantly for about 1 minute. Transfer to a bowl and refrigerate until cool.
- Using the electric mixer, beat the remaining 2 sticks butter at high speed until fluffy, about 5 minutes. With the mixer on low speed, slowly add the cooled caramel mixture, then beat at high speed until fluffy. Spread the frosting onto the cupcakes.
Nutrition Facts : Calories 298.1, Fat 17.3, SaturatedFat 10.4, Cholesterol 77.4, Sodium 165.8, Carbohydrate 33.9, Fiber 0.6, Sugar 22.8, Protein 3.2
BANANA CUPCAKES WITH CARAMEL BUTTERCREAM
Sliced bananas garnish this rich, banana-flavored cupcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 28
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large 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. Mix mashed bananas, buttermilk, and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Stir pecans into batter. Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, frost tops with caramel buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with banana slices before serving.
SALTED CARAMEL CUPCAKES
Treat yourself to these easy cupcakes with a caramel-flavoured sponge and salted caramel topping. Perfect for afternoon tea
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
- Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
- Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
- Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
- Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.
Nutrition Facts : Calories 350 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 33 grams sugar, Fiber 0.3 grams fiber, Protein 3 grams protein, Sodium 0.97 milligram of sodium
More about "banana coffee caramel filled cupcakes food"
BANANA CARAMEL CUPCAKES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
4.4/5 (20)Total Time 45 minsCategory MuffinsCalories 495 per serving
- Preheat the oven to 170C/325F/Gas 3. Line a 12-cup muffin tin with muffin cases, and set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the butter, vanilla, yogurt, and mashed banana, and whisk until combined. Fold in the dry ingredients.
BANANA CUPCAKES RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BANANA-COFFEE CARAMEL-FILLED CUPCAKES
From lifemadedelicious.ca
CARAMEL BANANA CUPCAKES - TASTE AND TELL
From tasteandtellblog.com
HEAVENLY COFFEE CUPCAKES SALTED CARAMEL FROSTING
From homemadefoodjunkie.com
DELICIOUS BANANA CARAMEL CUPCAKES - KITCHEN FUN WITH …
From kitchenfunwithmy3sons.com
SALTED CARAMEL BANANA CUPCAKES - TUTTI DOLCI
From tutti-dolci.com
BANANA, COFFEE AND CARAMEL CUPCAKES - SILVERSURFERS
From silversurfers.com
Estimated Reading Time 1 min
ULTIMATE SALTED CARAMEL CUPCAKES - BAKER BY NATURE
From bakerbynature.com
CHOCOLATE CUPCAKES WITH CARAMEL FILLING - VERONIKA'S KITCHEN
From veronikaskitchen.com
CARAMEL FILLED CUPCAKES - ALPINE ELLA
From alpineella.com
BANANA CARAMEL CUPCAKES - ANNIE'S NOMS
From anniesnoms.com
CARAMEL COFFEE BANANA CAKE- THE LITTLE EPICUREAN
From thelittleepicurean.com
BANANA CARAMEL CUPCAKES WITH CARAMEL CREAM CHEESE FROSTING
From queensleeappetit.com
BANANA-COFFEE CARAMEL-FILLED CUPCAKES | RECIPE | CUPCAKE RECIPES ...
From pinterest.com
BEST BANANA COFFEE CARAMEL FILLED CUPCAKES RECIPES
From alicerecipes.com
BEST BANANA CUPCAKE RECIPE WITH CARAMEL FILLING - FOOD52
From food52.com
BANANA CUPCAKES WITH BROWNED BUTTER FROSTING (GLUTEN FREE)
From lifemadedelicious.ca
BETTY CROCKER BANANA-COFFEE CARAMEL-FILLED CUPCAKES | PRINT FROM ...
From bakespace.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love