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.
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
CARAMEL BANANA CUPCAKES
Make and share this Caramel Banana Cupcakes recipe from Food.com.
Provided by linkinparkrks
Categories Dessert
Time 35m
Yield 18 Cupcakes, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 350°F
- In large bowl, cream butter and sugar with electric mixer until light and fluffy.
- In medium bowl, combine flour, baking soda, and salt; set aside.
- Add eggs, vanilla and banana; mix well.
- Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
- Pour into prepared pans.
- Bake 20-25 minutes or until toothpick inserted comes out clean.
- Cool 10 minutes in pan on rack; remove and cool completely before decorating.
- For the glaze:.
- In medium microwavable bowl, combine caramels and evaporated milk; heat on medium heat, stirring occasionally, until caramels are melted.
- Stir in vanilla. Dip cupcake tops into caramel mixture.
Nutrition Facts : Calories 282.9, Fat 11.9, SaturatedFat 6.8, Cholesterol 61.6, Sodium 205.1, Carbohydrate 41.1, Fiber 0.8, Sugar 25.8, Protein 3.9
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
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- In a large bowl or the bowl of a stand mixer, beat 4 oz. (1 stick) of the butter with 1 cup of the sugar until light and fluffy, 4-5 minutes. Add 3/4 cup of the bananas, the banking powder and 1/2 teaspoon of the salt and beat until smooth. Add in 1 cup of the flour and mix just until combined. Add in 6 tablespoons of the milk and the remaining 3/4 cup of flour and mix until combined.
- In another bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/4 cup of sugar on high speed and continue to beat until stiff, glossy peaks form. Gently fold the egg whites into the batter until no white streaks remain.
- Fill each of the cupcake liners about 3/4 full. Cut 9 of the caramels in half and add one piece to the center of each cup of batter. Bake in the preheated oven until the top springs back when touched, about 25 minutes. Allow to cool completely.
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