Monday, June 17, 2013

Banana Cartoffee Cupcakes

Welcome back to me!  It has been a very hectic week where I didn't get to sit down and be on the computer.  For fathers day we made these cupcakes.  My hubby loves my banana cupcakes, caramel and toffee so why not!  The recipe I got this from is not my favorite.  I actually did these over my own way because well the recipes banana cake stuck to the wrapper, the frosting was way to thick and hard to pipe.  I will provide the link to the original recipe but here is my recipe.

Banana Cupcakes
  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas
  • 1/4 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 bag crushed heath bars

  1. In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
  2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean.

Caramel Sauce 
*This recipe makes a lot so put away an extra and serve over brownies or ice cream!*

1/2 cup of brown sugar
1/2 teaspoon of salt
3 Tablespoons of water
1 14-ounce can of Sweetened Condensed Milk
1/2 cup (that's 1 stick) of unsalted butter, cut into 12 pieces

In a medium size, heavy-bottomed saucepan, combine the brown sugar, salt and water.
Stir over medium heat until the sugar dissolves. Once the sugar has dissolved, stop stirring. Increase the heat and cook until mixture turns deep amber. Every now and then, use the handle of the pan to give it a gentle swirl (this will keep the toffee from burning).
Lower the heat to medium and add the can of sweet milk and cut-up butter. Stir and cook for about 5 minutes, until the mixture begins to thicken slightly.
Remove from the heat

Caramel Buttercream
16 tbsp. unsalted butter, at room temperature
1 lb. confectioners’ sugar
1½ tsp. vanilla extract
1/3 cup caramel sauce
Pinch of coarse salt
2 tbsp. heavy cream

add the butter to the bowl of an electric mixer.  Beat on medium-high speed 1 minute until smooth.  Blend in the confectioners’ sugar until smooth, 1-2 minutes.  Mix in the vanilla, caramel sauce and salt until incorporated.  (Note: the caramel sauce should be just warm enough that it is workable, but not warm enough to melt the butter in the frosting.)  Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.

**When cupcake cakes are done.  Poke cupcake with tooth pick and take 1 teaspoon of caramel sauce and pour it on top of the cupcake.  Frost your cupcake and sprinkle the crushed candy on top**

Adapted From

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