Tuesday, January 24, 2012

Banana Caramel Cupcakes

Over ripe bananas. What do you do? Muffins? Loaf? Pancakes?

Naturally, my answer is CUPCAKES. Naturally.

I made the cupcake just plain banana. Nothing fancy. I bet chocolate chips would be awesome (1/2 c or so?). Next time I might throw in 1/2 tsp or maybe a full tsp of cinnamon too.

Makes 12 cupcakes
1 c mashed over ripe bananas
1/3 c oil
1/4 c 'milk'
2/3 c sugar
2 tsp vanilla
1 1/4 c flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Preheat your oven to 350; line a muffin pan with cupcake papers.

Mix the banana, oil, milk and sugar, beating well with a fork. Stir in the vanilla.

Sift in the dry ingredients. Mix with the fork, but be careful not to over-beat. No one likes tough cupcakes. Divide into liners, filling about 2/3 full. Bake for 20 - 22 minutes, remove from oven, and let cool in the pan for a couple of minutes before removing to a rack to cool the rest of the way.

Caramel Sauce
The sauce crystallized which is really annoying. It tastes fine; I also added about a tablespoon of rum so that we would kind of get a bananas foster effect to the finished cupcake. I used almond milk instead of soy cream or mimiccreme, so maybe that's the problem; I'll try with a cream next time and see how it does.

1/2 c room temperature Earth Balance
1/4 c + 2 tbsp caramel sauce
2 c icing sugar
1 tsp vanilla
1/2 tsp butter flavour
More caramel sauce
A little cinnamon

Beat the Earth Balance until light and fluffy. Add the caramel sauce and beat until well incorporated. Add the sugar in two batches, adding a bit of milk in between if it gets too stiff. Add the extracts, beat in, then frost your cupcakes.

Drizzle the caramel over the cupcakes; dust with a little cinnamon. Eat!

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