This recipe for banana cupcakes with caramel cream topping is delicious and airy. The caramel is a great combination with the banana. The cream melts in your mouth.
It's been a long time, but I'm back again. Vacation, a couple of birthdays, and a lot of work had to be done. It all was very crazy. But it was great to. I love vacation (of course), but I also like to work in my own business. It gives me a lot of energy.
My son had his birthday and I made cupcakes. Banana cupcakes, strawberry and chocolate cupcakes. In the next couple of weeks I'm going to blog all the recipes, but I want to start with the banana cupcakes. They were delicious. People took two of them!!!
And I love to do cupcakes for a birthday party, because they don't take a lot of work.
So for the recipe. I adapted it from Martha Stewart and they tasted terrific.
It's a good taste!
Recipe Banana
cupcakes
Did you make this banana cupcakes ? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
Banana cupcakes
Ingredients
Cupcakes
- 3 cups cake flour
- 1½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon cinnamon ground
- 4 large bananas very ripe and mashed
- 180 ml buttermilk
- ½ teaspoon vanilla extract
- 180 gram butter unsalted, room temperature
- 1 ½ cups light-brown sugar
- 3 eggs size L, room temperature
Caramel butter cream
- ½ cup sugar + 1 tablespoon
- 2 tablespoons water
- 2 tablespoons cream
- 180 gram butter unsalted room temperature
- 2 egg whites size L
- ½ teaspoon vanilla extract
Instructions
Cupcakes
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Grease muffin tins and line them with the paper cups.
- Whisk together cake flour, baking powder, baking soda, salt en cinnamon.
- In a second bowl whisk together the bananas, buttermilk and vanilla.
- In a third bowl mix on medium speed the butter with the brown sugar until it's fluffy
- Add eggs, one at a time, while beating until it's incorporated.
- Reduce to low speed. Add half of the flour, then the banana mixture and end with the rest of the flour. Beat just enough to incorporate it.
- Divide the mixture in the cups.
- Bake for 20 minutes in the oven, and remind to turn the cake tin halfway of the time.
- Let them cool down for 3 minutes and get them out of the tins.
- Let them further cool down to room temperature on a wire rack (before putting the caramel butter cream on top.)
Caramel butter cream
- Combine ¼ cup of sugar plus 1 tablespoon and the water in a heavy saucepan.
- Heat over medium, until the sugar is dissolved and you have a clear syrup.
- Cook until it comes to a boil and let it boil until it has got a very dark amber colour.
- Remove from heat, put gloves on (for hot spatter) and add the cream, while stirring with a wooden spoon. Let cool down.
- With a mixer, medium - high speed, beat the butter until fluffy.
- Combine in a second bowl ¼ cup of the sugar with the egg whites.
- Put the bowl over a pan of simmering water (au-bain-marie) and whisk constantly until the sugar has completely dissolved.
- Get it of the heat and mix further, starting on low speed gradually going to high speed, until peaks have formed. Change speed of the mixer to medium and add the beaten butter in 3 times. Mix well after each addition.
- Add the vanilla.
- Set the mixer on low speed and very slowly add your caramel to the mixture.
- Put the cream in a piping bag and make swirls on top of your cupcakes
Nutrition
What did I use to prepare this
recipe?
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.
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