Last Friday, the office celebrated two birthdays. We like to celebrate by bringing treats in for them. I was torn between several recipes I've had my eye on for awhile. I decided to go with the banana caramel cupcakes I found on Annie's Eats site. They did not disappoint. The icing was a nice addition because it's different from the standard powdered sugar mixture. The frosting is the most time intensive part of the process. From start to finish on just the buttercream — I'd say 30 to 45 minutes. The only thing I'll change next time I make them, I did taste butter in the frosting, I know buttercream frosting- it might be implied, but I will cut down the amount of butter. There were two full sticks in the frosting alone. Hopefully no one at work will kick my butt for not telling them that part. But really, does it matter in moderation? It makes 30 delectable cupcakes.
Banana Caramel Cupcakes
INGREDIENTS
FOR THE CUPCAKES
2 1/2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
12 tbsp. unsalted butter, room temp.
2 1/2 cups sugar
6 eggs, room temp
1 cup plus 2 tbsp. buttermilk
1 cup of ripe bananas, mashed
FOR THE CARAMEL SAUCE
8 tbsp. unsalted butter
1/2 cup heavy cream
1 cup light brown sugar, packed
FOR THE FROSTING
3 large egg whites, room temp.
3/4 cup sugar
Pinch of salt
16 tbsp. unsalted butter, cut into 1 tbsp. pieces, room temp.
DIRECTIONS
FOR THE CUPCAKES
Preheat the oven to 350° F. Line two cupcake pans with paper liners. (I used two 12 cup pans and one six cup pan). In a medium bowl combine flour, baking powder and salt; whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
Reduce the mixer speed to medium-low and add in eggs one at a time, scraping down the sides of the bowl as needed. Mix in mashed banana until well combined. With the mixer on low, alternately add the dry ingredients and buttermilk, beginning and ending with the dry, mixing just until incorporated.
Divide the batter between the prepared cupcake liners, filling each about 3/4 full. Bake about 20—22 minutes, until toothpick inserted in center comes out clean. Allow to cool slightly and then transfer cupcakes to a wire rack to cool completely.
FOR THE CARAMEL SAUCE
Combine the butter, heavy cream and brown sugar in a medium saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, lower the heat to medium and continue to boil until the mixture is thickened, about 8 minutes. Remove from heat and let cool.
FOR THE FROSTING
Combine egg whites and sugar in a large heatproof bowl set over a pot of simmering water. Heat the mixture, whisking very frequently, until the sugar is completely dissolved and reaches 160° F on an instant read thermometer. This will take some time. 15-20 minutes. Transfer the mixture to a clean, dry bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the mixture holds stiff peaks. Reduce the speed to medium low, add in the salt and begin to add in the butter one piece at a time, beating well after each addition. Stir in 1/2 cup of the cooled caramel sauce until well blended.
Frost the cooled cupcakes with the buttercream, and drizzle with the remaining caramel sauce. If sauce is too thick, warm in the microwave for seven seconds.
Source: adapted from Annie's Eats via Half Baked via Blake Makes
