Welcome to the new Stephanie’s Kitchen! I am so excited to have this all done and show you guys! It has been so much fun to see it come to life. It took a while for the whole process to be complete and then with all of my fabulous luck that I was born with, someone hacked into the server that holds the website! Can you even believe it? It threatened everything that had been done on it, but I do have some luck because I am married to a computer genius and he was able to save it. Yay! So drama behind us, here we are.
Thank you so much for all of your sweet comments this last week. And just so everyone knows, my daughter is doing perfect, the dog is doing great and everyone is happy (at the moment).
So onto the cupcakes. These were amazing! I had never had caramel frosting before, but had heard of it recently so I decided to try my hand at it. It was so tasty and the perfect addition to these light and fluffy cupcakes. So if you have some ripe bananas sitting on your countertop like I do all the time, give these a try! Don’t tell anyone, but I didn’t frost half of them and fed them to my kids for breakfast. After all, cupcakes without frosting are just muffins, right?
Have a great week everyone!
Banana Cupcakes w/Caramel Frosting
makes about 2 dozen
2 1/2 cups cake flour (or just add 1 tablespoon cornstarch per 1 cup of all purpose flour)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, at room temperature
1 1/4 cups sugar
1 teaspoon vanilla
2/3 cup milk
1 cup mashed ripe banana
In a medium bowl, whisk together the flour, baking powder and salt. Set aside. Using a mixer, cream the butter and sugar. Add eggs, one at a time until well incorporated. Mix in the vanilla and milk. Slowly add the flour mixture and mix until smooth and creamy. Fold in the mashed bananas. Line 24 muffin cups with cupcake liners. Equally distribute the batter between the muffin cups. Bake at 350 degrees for about 18-20 minutes. Frost with caramel frosting, add mini chocolate chips to the batter before baking or just eat plain.
5 tablespoons butter
1/3 cup brown sugar
3 tablespoons milk
1 1/2 cup confectioners’ sugar
In a medium saucepan, bring the butter and brown sugar to a boil. Remove from heat and stir in the milk. Let sit to cool for about 30 minutes. Whisk in the confectioners’ sugar and mix until smooth. Add more sugar if needed to get a frosting consistency.