Caramel Banana Cupcakes

By ctaubenheim

Ingredients

• 3 sticks unsalted butter, at room temperature
• 1 1/4 cups granulated sugar
• 1 cup mashed ripe bananas
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1 3/4 cup flour
• 1/2 cup plus 2 Tbsp whole milk
• 3 large eggs, separated
• one 5.5oz bag soft caramels (Werther's original chewy)
• 1/4 cup confectioners sugar

Details

Preparation time 40mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350. Line muffin pans with liners. Beat 1 stick butter with one cup sugar until fluffy, abut 4 minutes. Add 3/4 cup bananas, baking powder and 1/2 tsp salt. Beat until smooth. Stir in one cup flour. Mix in 6 Tbsp milk and remaining 3/4 cup flour until smooth. Set aside. Beat egg whites until soft peak forms. Beat egg whites until soft peak forms. Gradually mix in remaining 1/4 cup sugar at high speed until stiff and glossy. Fold egg whites into batter until no streaks remain. Spoon batter into muffin pans. Cut 9 caramels in half, and submerge one piece in each muffin cup of batter. Bake until cupcakes are springy (about 25 minutes). Cool. Meanwhile, in small saucepan cook the remaining 1/4 tsp salt over medium heat, stirring until caramels are melted. Using mixer, beat egg yolks and confectioners sugar until thick, about 3 minutes. Slowly beat in the caramel mixture; transfer the mixture to the saucepan. Cook over medium-low heat, stirring constantly for one minute. Transfer to bowl and refrigerate until cool. Using mixer, beat remaining 2 sticks of butter at high speed until fluffy, about 5 minutes. With mixer on low speed, slowly add cooled caramel mixture, then beat at high speed until fluffy. Spread frosting on cupcakes.