I’m quite fond of bananas – so much so that I often get quite ahead myself and buy way too many of them!  So with a dinner party to attend this evening, my son and I decided to choose the ripest ones we had and transform them into delicious cupcakes!  To make these cupcakes, we modified my go-to vanilla cupcake recipe.  The result is a deliciously light, yet moist, banana cupcake with just the right amount of sweetness – perfect on their own or fancied up like we did with a salted butter caramel stuffing and some frosting to boot!  And in case you’re wondering.. yes.. bananas & salted butter caramel are truly a match made in Heaven!

Ingredients (makes 24)
Banana Cupcakes
2 cups (280 g) cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
110 g (1 stick) unsalted butter, at room temperature
3/4 cup castor sugar
3 eggs
2 tsp vanilla extract
250 mL sour cream
3 large, over-ripe, bananas, mashed

Salted Caramel Buttercream
200 g castor sugar
100 mL water
250 mL heavy cream
550 g (5 sticks) unsalted butter, at room temperature
1 tsp Maldon sea salt

Optional Extras
Banana chips
Twine

Directions
Cupcakes
Preheat oven to 175ºC (350ºF). 

Sift together the flour, baking powder, baking soda & salt.  Set aside.


In a standing mixer with the paddle attachment, beat the butter.  Add the sugar and cream until light and fluffy.  Add the eggs one at a time and beat until well combined.  Mix in the vanilla extract.  Add the flour mixture in three batches, alternating with two additions of the sour cream, beating until just combined after each.  Finally, fold through the bananas.

Divide the batter equally amongst 24 cupcake cases (or 105 mini cupcake cases, or a combination of the two).


Bake cupcakes for 20 minutes or mini cupcakes for 12 minutes or until a cake tester inserted into the centres comes out clean.  Allow to cool to room temperature before frosting.

Salted Butter Caramel
Combine the sugar and water together in a small sauce pot.  Heat over medium heat, swirling the pan every now and again until the sugar has completely dissolved.  Then leave to turn a golden caramel colour (approx 15 minutes).


Whisk in the cream (which will splutter a little) and then attach a candy thermometer to the side of the pan and continue to heat over medium heat until the mixture reaches 108-110ºC (226-230ºF).  Take off the heat.


Mix in 220 g (2 sticks) of butter and the sea salt, and then refrigerate for at least 1.5 hours until the caramel has had time to thicken.  Place the caramel into a bowl of a standing mixer and whip until smooth.  


Using a small apple corer, core out the centres of the cooled cupcakes to a 1/3 depth.  Place the caramel in a small piping bag and pipe the mixture in to fill the cupcakes.  Return the remainder of the salted caramel to the mixing bowl.


Salted Caramel Frosting
Add another 330 g (3 sticks) of butter to the remaining caramel in the bowl of a standing mixer and with the paddle attachment, whisk until the mixture is smooth and fluffy.


Pipe the frosting onto the cupcakes (eg. with a Wilton 1M tip) and if you like – garnish with a banana chip.  Bows optional.

These are best enjoyed on the day of making but can last a further 2 days in an air tight container stored in a refrigerator.  Be sure to consume at room temperature.

banana & salted caramel cupcakes-29

banana & salted caramel cupcakes-33

 

Banana cupcakes stuffed with salted butter caramel
Yields 24
The perfect solution for a whole bunch of overripe bananas!
Print
Cook Time
20 min
Cook Time
20 min
Banana Cupcakes
  1. 2 cups (280 g) cake flour
  2. 1 tsp baking powder
  3. 1/2 tsp baking soda
  4. 1/2 tsp salt
  5. 110 g (1 stick) unsalted butter, at room temperature
  6. 3/4 cup castor sugar
  7. 3 eggs
  8. 2 tsp vanilla extract
  9. 250 mL sour cream
  10. 3 large, over-ripe, bananas, mashed
Salted Caramel Buttercream
  1. 200 g castor sugar
  2. 100 mL water
  3. 250 mL heavy cream
  4. 550 g (5 sticks) unsalted butter, at room temperature
  5. 1 tsp Maldon sea salt
Optional Extras
  1. Banana chips
  2. Twine
Cupcakes
  1. Preheat oven to 175ºC (350ºF).
  2. Sift together the flour, baking powder, baking soda & salt. Set aside.
  3. In a standing mixer with the paddle attachment, beat the butter. Add the sugar and cream until light and fluffy. Add the eggs one at a time and beat until well combined. Mix in the vanilla extract. Add the flour mixture in three batches, alternating with two additions of the sour cream, beating until just combined after each. Finally, fold through the bananas.
  4. Divide the batter equally amongst 24 cupcake cases (or 105 mini cupcake cases, or a combination of the two).
  5. Bake cupcakes for 20 minutes or mini cupcakes for 12 minutes or until a cake tester inserted into the centres comes out clean. Allow to cool to room temperature before frosting.
Salted Butter Caramel
  1. Combine the sugar and water together in a small sauce pot. Heat over medium heat, swirling the pan every now and again until the sugar has completely dissolved. Then leave to turn a golden caramel colour (approx 15 minutes).
  2. Whisk in the cream (which will splutter a little) and then attach a candy thermometer to the side of the pan and continue to heat over medium heat until the mixture reaches 108-110ºC (226-230ºF). Take off the heat.
  3. Mix in 220 g (2 sticks) of butter and the sea salt, and then refrigerate for at least 1.5 hours until the caramel has had time to thicken.
  4. Place the caramel into a bowl of a standing mixer and whip until smooth.
  5. Using a small apple corer, core out the centres of the cooled cupcakes to a 1/3 depth. Place the caramel in a small piping bag and pipe the mixture in to fill the cupcakes. Return the remainder of the salted caramel to the mixing bowl.
Salted Caramel Frosting
  1. Add another 330 g (3 sticks) of butter to the remaining caramel in the bowl of a standing mixer and with the paddle attachment, whisk until the mixture is smooth and fluffy.
  2. Pipe the frosting onto the cupcakes (eg. with a Wilton 1M tip) and if you like - garnish with a banana chip. Bows optional.
Notes
  1. These are best enjoyed on the day of making but can last a further 2 days in an air tight container stored in a refrigerator. Be sure to consume at room temperature.
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