PrissyCook

I walked in the door on Sunday and one of the first comments from the roomie was, “We’ve got four ripe bananas. Do you know what that means?” Of course I know! Way back in 2006, she bragged about a new banana bread recipe she found that used sour cream instead of milk.

So, I did know what having four ripe bananas meant for her, she wanted to make banana bread. But I think we’ve evolved since then, and I suggested we make banana cupcakes with caramel frosting.

Of course, of course there’s a recipe for Banana Pecan Cupcakes with Caramel Buttercream in the Martha Stewart Cupcake book. Ever wonder what’s in buttercream frosting?

Yeah, lots and lots of butter. This recipe of cupcakes yielded 28 exactly as the book instructed. We made the full recipe of buttercream and had about 1 cup left over.

Caramel Buttercream

Makes about 4 cups

1 cup plus 2 tablespoons sugar
1/4 cup water
1/4 cup heavy cream
12 ounces (3 sticks) unsalted butter, softened
4 large egg whites, room temperature
1 teaspoon pure vanilla extract

Directions

1. Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until caramel is dark amber. Remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. Let cool.
2. Beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a large bowl.
3. Place whites and remaining 1/2 cup sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
4. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter, cup at a time, whisking well after each addition. Whisk in vanilla.
5. Switch to paddle attachment. With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes. We found that in Arizona you need to put the bowl with the frosting in it an ice bath or the frosting will separate. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Martha Stewart Cupcake Challenge 8/175

Share/Save

Tags: Arizona, banana, buttercream, Caramel, frosting, martha, Pecan, stewart, tips