Posts Tagged ‘cupcakes’

Caramel Banana Cupcakes.

August 13, 2008


Today my husband is having some of his buddies over for a “OMG-I-haven’t-see-you-in-so-long” get together. We used to host a lot of parties but we’ve been so busy lately that our friends have gotten neglected. In preparation for this party, I decided to make some cupcakes.

This recipe actually comes from Rachael Ray’s magazine. I buy her magazine almost every month because it’s fun to read. I hardly ever try her recipes though because they’re just… umm, weird. However, since Rachael constantly reminds us on her shows that she’s not a baker I figured someone else came up with this recipe. I must be right because these are fabulous cupcakes.

The recipe in the magazine calls for a buttercream but I went with cream cheese because buttercream is not my friend.

Caramel Banana Cupcakes
adapted from: Everyday with Rachael Ray

2 sticks unsalted butter, at room temperature
1 1/4 cups sugar
1 cup mashed bananas
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 3/4 cups flour
1/2 cup plus 2 tablespoons whole milk
3 large egg whites
5.5 ounces bag soft caramels
1 cup powdered sugar
1 block cream cheese

Preheat oven to 350. Line 18 cups of 2 standard 12-cup muffin pans with baking liners. In a large bowl, beat 1 stick butter with 1 cup sugar until fluffy.  Add 3/4 cup bananas, the baking powder, and 1/2 teaspoon salt. Beat until smooth. Still in 1 cup flour. Mix in 6 tablespoons milk and the remaining 3/4 cup flour until smooth.

Using an electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually mix in the remaining 1/4 cup sugar at high speed until stiff and glossy. Fold the egg whites into the batter until no streaks remain.

Spoon the batter into the prepated muffin pans, filling each 3/4 of the way. Cut 9 caramels in half and submerge half a piece into each muffin cup of batter. Bake until a toothpick comes out clean, about 25 minutes. Let cool.

Meanwhile, in a small saucepan, cook the remaining caramels, 1/4 cup milk, 1/4 cup banana, and 1/4 teaspoon salt over medium heat, stirring, until the caramels are melted.

Using an electric mixer, beat butter and cream cheese until combined. Add in caramel mixture. Add the powdered sugar slowly until comletely mixed in. Refrigerate until cool. Spread on cupcakes.

Birthday Cupcakes.

May 15, 2008

On Monday the husband called from work to tell me that we were throwing a very small birthday bash (4 people! woo!) for his best friend Trevor. Of course I needed to bake something for the occasion. It took me all of 20 seconds to decide that Trevor needed rainbow cupcakes. It just seemed fitting.

Now let me tell you my secret. I used a boxed cake mix. Yup. It was last minute and I was already worn out from a fight with wheat bread (that I lost) so luckily I keep a box of french vanilla cake mix for emergencies. All I did was divide up the batter into four bowls, add color to each bowl, and drop a spoonful into the cupcake liners. Easy peasy. And so pretty!

I always make my own frosting though. Canned frosting just feels wrong. I used a stick of butter, a block of cream cheese, a couple squirts of fresh lemon juice, and then I add powdered sugar until it gets to the right consistency.

The look on Trevor’s face was priceless when the husband came out carrying the rainbow cupcake but that could’ve been because he had put a lit cigarette on top when he couldn’t find any candles. Who knows.


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