Today's cupcake was inspired by walking down the aisles of Kroger. My trips to Kroger aren't nearly as rushed now that my son can sit without falling out of the front of the cart. So by the end of my Kroger trip, I planned to make banana cupcakes filled with caramel syrup (the kind you put on ice cream), topped with caramel buttercream icing and a piece of caramel candy. Perfect for Halloween time.
My husband is my taste tester and when the cupcakes were finished I made him try one. His first words after biting into a cupcake was "this may be the best yet!" This of course made my day because his normal response is "yeah, it's good." I had to agree with my husband about this cupcake being the best that I've made so far. I fell in love with this icing and couldn't quit licking the bowl, which is a problem since I'm still trying to lose baby weight. The caramel syrup made the inside of the cupcake extremely moist. The caramel icing just had a slight caramel flavor so it wasn't overwhelming. Together the icing and cake was a match made in heaven. I really liked this combination and will definitely make it again. The only change I may make to this recipe is the amount of caramel I put inside the cupcake. In some of the cupcakes I put more caramel than others. I found that in some of the cupcakes the caramel soaked through the cupcake and went straight to the bottom. Next time I will just cut a shallow hole and pour in about 1 teaspoon of the caramel. It makes it sweet and super moist! Delicious!!
Caramel Filled Banana Cupcakes with a Caramel Buttercream Icing
Banana Cupcake
recipe from The Cake Mix Doctor by Anne Bryn
1 package yellow cake mix
1/2 cup packed light brown sugar
1 t cinnamon
2 medium ripe bananas mashed (about 1 cup)
1 cup water
1/2 cup oil
3 large eggs
2 t creme de banane liqueur
1 jar of caramel topping from ice cream aisle of grocery
Banana Chips (optional)
1. Preheat oven to 350 degrees F. Place cake mix, brown sugar, and cinnamon in a large mixing bowl. Add mashed bananas, water, oil, eggs, and creme de banane liqueur. Blend until well blended (about 2 minutes).
2. Fill cupcake liners about 3/4 full.
3. Bake for 19 minutes or until a toothpick comes out clean. Let the cupcakes cool.
Caramel Buttercream Icing
1 stick butter, room temperature
4 cups powdered sugar
3 T milk
2 T caramel ice cream topping sauce/syrup
1. Place butter in mixing bowl. Blend until fluffy. Mix slowly the powdered sugar, cinnamon, and milk. (I add the milk 1 T at a time, just in case I don't need as much milk as planned. It's much easier to make the icing thinner than thicker. In some cases you may need more milk if icing is too stiff.)
2. Once combined, mix at medium speed until light and fluffy.
Cupcake Assembly
1. Once the cupcakes are cool, cut a small circle into the top of the cupcake and remove. Fill with 1 t caramel sauce. Cover back up with the top of the cupcake.
2. Ice cupcake as desired with caramel buttercream icing.
3. Top with caramel candy or banana chip.
Bonus Recipe!
Like I said earlier, I've made different combinations of flavors with this banana cake recipe. Below is a picture of my husband's birthday cupcake. It is a banana cupcake with cinnamon buttercream icing topped with the store bought chocolate glaze from the cake mix aisle of kroger and a banana chip. Scrumptious!
 |
| Nick's Birthday Banana Cupcakes with Cinnamon Buttercream Icing |
Cinnamon Buttercream Icing
1 stick butter
4 cups powdered sugar
3-4 T milk
1 t vanilla
1 t cinnamon
1. Place butter mixing bowl. Blend until fluffy. Mix slowly the powdered sugar, cinnamon, vanilla, and milk. (I add the milk last 1 T at a time, just in case I don't need as much milk as planned. It's much easier to make the icing thinner than thicker. In some cases you may need more milk if icing is too stiff.)
2. Once combined, mix at medium speed until light and fluffy.
Happy Baking!
-Sarah
No comments:
Post a Comment