Do you ever buy bananas and then after eating a couple, they just stay there until the skin darkens and they are so ripe that you cant eat them as is ???? How many times can you make banana bread ??? I even tried making different variations of banana bread but even then you get bored !!!! After a certain point you want to try something different !!!! The kids don’t eat more than a couple of slices of banana bread and then V and I end up eating it !!! Lets face it , after all our hard work, I really don’t want to add the pounds back on !!!!
The last year or so I have been watching “ cupcake wars “ , a program on food network where cupcake store owners compete for money. They would have to make cupcakes based on an event and certain ingredients. The kids started watching it with me and everyone once in a while they will tell me that you can make this or make this for us !!! In one such episode , one of the bakers made banana cupcakes .That clicked a bulb in my brain and I decided to make some myself and then spice it up with an interesting icing. I couldn’t make up mind as to what combination to go with ……….banana cupcakes with chocolate chips topped with a chocolate ganache then iced with vanilla icing or banana cupcakes with salted caramel icing !!! So I ended up making both !
I am glad that I tried both, they were delicious. The kids gobbled it up and we had hardly any left over. V and I still didn’t eat more than 1….well as you will see, this has a boat load of calories !!! But its a treat , so one every few months is okay !!! Generally banana cupcakes are dense and muffin like but follow a couple of simple steps and you end up with soft and fluffy cupcakes. The darker the skin, the riper the banana , the sweeter it is !! The recipe is simple to follow and easy to throw together. The vanilla frosting is the usual simple frosting and the salted caramel for the frosting is easy to make. Don’t let the complex names fool you, definitely try them.
I know that caramel frosting and banana cupcakes are not a usual combination but don’t knock it till you try it. It tastes delicious…….but the little hint of salt balances the sweet cupcakes superbly. Every other bite you get a nugget of chocolate that just oozes…..I am salivating just thinking about it. As for the other cupcake, I recently had a frozen banana dipped in chocolate….it reminds me of that !!! Sweet, fluffy cupcake topped with a smooth bitter chocolate and a light vanilla frosting……..simply sublime.I also drizzled them with the ganache you can just dip them and leave it at that. I am thinking about filling them with salted caramel and the frosting with a light chocolate frosting. Ahhh, there is always a next time.
Just a couple of simple of steps makes sure you get light fluffy cupcakes. First and foremost do not over mix the batter. Over mixing will make the cupcakes dense. Once the ingredients are almost incorporated, do not use the beater but fold the ingredients instead. Also when baking , place a bowl of water next to the baking pan so that the cupcakes remain moist while baking . Enjoy !!!
(makes 12 cupcakes)
1 cup All Purpose Flour
½ tsp Baking Powder
½ tsp Baking Soda
¼ tsp Salt
1 stick Butter, softened or at room temp
½ cup Sugar
¼ cup Sour Cream
1 ½ tsp Vanilla Extract
2 very ripe Bananas, peeled and mashed
¾ cup semisweet Chocolate Morsels
Pre heat the oven to 350F.
Combine the flour, baking powder, baking soda and salt.
Cream the butter and sugar till light and fluffy.
Beat in the vanilla and sour cream. Do not over mix
Add the eggs in one by one and only beat till combined.
Add the dry mixture till thoroughly combined taking care not to over mix
Fold in the bananas and chocolate chips.
Using an ice cream scoop, scoop into prepared and lined cupcake tray.
Bake till done, about 18-20 minutes.
Cool before frosting.
(makes 2 cups)
9 oz ( 18 tbsp ) Bittersweet Chocolate Morsels
1 cup Heavy Cream
Place the cream in a saucepan over medium heat. When it just comes to a boil, remove and pour over the chocolate morsels
Whisk till smooth. Cool slightly.
Dip the cupcake tops in the ganache and set aside . Once the chocolate sets slightly , frost.
Vanilla Frosting :
(makes 1 cup )
4 tbsp Butter, room temperature
2 cups powdered Sugar
2 tbsp Milk
½ tsp Vanilla Extract
a pinch of Salt
Beat all the ingredients together till thick and fluffy.
Salted Caramel Frosting:
( enough for 12 cupcakes)
¼ cup Sugar
2 tbsp Water
¼ cup Heavy Cream
1 tsp Vanilla Extract
1 ½ sticks Butter, room temperature
½ tsp Salt ( I used Sea Salt )
1 cup powdered Sugar
Cook the sugar and water in a saucepan over medium heat, without stirring till it turns a medium brown , about 6-7 minutes.
Remove from heat and add in cream and vanilla . Mix with a wooden spoon until smooth. Cool for about 25 minutes.
Beat butter and salt till light and fluffy. Then add the sugar and mix thoroughly.
Beat in the caramel until thoroughly combined.Cover and refrigerate till stiff, about 30 minutes. Then frost cupcakes.