I have an ongoing list of new cupcake flavors that I intend on baking, on my refrigerator . (Doesn't everybody?)
I am constantly pulling recipes from websites, from cookbooks, blogs and magazines and I found that the best way to organize them (and remember them) was to start a list and post it on the refrigerator door. That way, when it's time to bake cupcakes - I've got instant inspiration. (By the way, this strategy works for dinner ideas too.)
Some of my favorite cupcake recipes have come from annies-eats.com. She has a way of pulling flavors together that I never would have even thought about combining into a cupcake.
This caramel banana cupcake is adapted from her recipe and I hope that even if the flavor combination doesn't appeal to you - the pictures will draw you in for a closer look.
These cupcakes really are the incredible. A perfect little treat for a cool Fall day.
Banana Caramel Cupcakes
2½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
12 tbsp. unsalted butter, at room temperature
2½ cups sugar
1 cup plus 2 tbsp. buttermilk
1 1/3 cups mashed ripe banana
Mix in the mashed banana until well combined.
Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed.
Frost with caramel buttercream and drizzle with caramel sauce.
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