Who doesn't like cupcakes? I have yet to meet a person you doesn't. Especially if the cupcake is topped with a delicious, rich and smooth icing and filled with a salty caramel goodness.
I was lucky enough to receive a jar of gooey salted caramel homemade by my good friend, Thanh. And what good why to use it up? I used it as a filling in my banana cupcakes. Bananas and caramel are a match made in heaven.
I got the recipe for the cupcakes from one of my women's weekly baking books. As for the salted caramel, I have never actually made them before so you will be able to google the recipe or have a very good friend make it for you 🙂
- 90g softened butter
- 100g firmly packed brown sugar
- 2 eggs
- 75g self raising flour
- 75g plain flour
- 1/2 tsp bicarb soda
- 1/2 tsp mixed spice
- 2/3 cup mashed overripe bananas
- 80g sour cream
- 2 tbs milk
- Preheat the overn to180degC (160degC fanforced) and line a 12 hole standard muffin pan with paper cases.
- Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy.
- Stir in the sifted dry ingredients and the rest of the ingredients. Divide mixture between the cases.
- Bake for about 20 mins. Turn cakes onto wire racks to cool.
- When cooled, slice the cupcakes horizontally and fill with your favourite filling. Pipe the top with the cream cheese frosting (recipe below).
Cream Cheese Frosting recipe:
- 30g softened butter
- 80g softened cream cheese
- 1 1/2 cups icing sugar.
- Beat the butter and cream cheese in a small bowl with electric mixer until light and fluffy
- Gradually beat in the sifted icing sugar. Mix until well blended and smooth.