Monday, April 30, 2012
Banana Caramel Cupcakes with Browned Butter Frosting
Help me! These are AH-MAZ-ING!
I discovered these scrumptious beauties here and knew I HAD to try these. I've tweaked the recipe and you can download it from Scribd here or just keep reading.
First, I made really yummy banana cupcakes.
Pre-heat oven to 350°
1 box white cake mix (I prefer Pillsbury)
½ cup butter, melted
1 cup mashed ripe banana
On low for one minute, beat cake mix, eggs, butter, and bananas. Increase speed to med-high and beat for one more minute or until batter is smooth. Do not overmix. Scoop into lined cupcake pan filling cups 2/3 full. Bake for 20 minutes. Cool in pan for 5 minutes before moving to cooking rack.
Then, I used my handy dandy cupcake corer, purchased here, to pull the middle out of the cupcakes and then filled them with creamy, delicious dulce de leche.
Then, I made the best browned butter and added it to some tasty cream cheese frosting. It was so easy!
1 C BUTTER
3 TSP VANILLA
16 OUNCES CREAM CHEESE, SOFTENED
12 C POWDERED SUGAR
APPROXIMATELY ¼ C HEAVY CREAM
Melt butter over medium heat until it browns. Watch it because it goes from brown to burned quickly! Let butter cool approximately 20-30 minutes. Add butter to cream cheese. Cream butter, cream cheese, and vanilla well. Add powdered sugar one cup at a time, beating well between each cup. As the mixture gets stiffer, add small amounts of cream and continue mixing.
Finally, I topped each one with a yummy caramel cream candy.
These cupcakes are HEAVEN! Have I said that already? Yes? Good. I MEAN IT! Go make them now. Go. NOW!
Sorry, I don't mean to be so bossy. I can't help it. It's the "only-child who's also a teacher" in me. Sometimes it just sneaks out. But seriously, go make these and then tell me what you think.