Banana and Caramel Cupcakes
These cupcakes are made with delicious banana bread, and will surprise you with a rich caramel filling that makes it the perfect dessert.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
16
Servings
- 2 teaspoons instant coffee
- 1 teaspoon water, Hot
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoons salt
- 1/2 cups unsalted butter, softened
- 1/2 cups sugar, granulated
- 3 bananas, medium
- 1 teaspoon vanilla essence
- 2 eggs
- 1 cup sour cream
- 1/2 cups sugar, granulated
- 2 teaspoons water
- 1/4 cups unsalted butter, softened
- 1/4 cups whipping cream
- 1 teaspoon vanilla essence
- 1/8 Extra Especial® smoked flower of salt
- 1 cup low-fat sour cream
- 2 tablespoons sugar
Preparation
2h 15 mins
0 mins
Medium
- Preheat the oven to 350°F.
- Place liners in each space of the cupcake tray.
- Dissolve the 2 tablespoons of coffee in the tablespoon of boiling water.
- In a small bowl, stir together flour, baking soda, and the half tablespoon of salt.
- In a large bowl, beat the half cup of butter and the half cup of sugar on high speed for 2 minutes.
- Add the bananas and the tablespoon of vanilla.
- Add the eggs and beat on high speed for 1 minute, scraping the bowl frequently with a spatula.
- On low speed, gradually add the flour mixture and the sour cream until completely combined.
- Add the coffee mixture.
- Divide the mixture into the cupcake liners.
- Bake for 22 minutes or until a toothpick comes out clean.
- While they are baking, in a heavy skillet, heat the half cup of sugar with the 2 tablespoons of water over medium heat, stirring until the sugar dissolves.
- Increase the heat to the highest setting, cover, and let boil for 2 minutes.
- Uncover and continue cooking until the sugar turns amber.
- Remove the skillet from the heat and add the butter, stirring until dissolved.
- Add the whipping cream, vanilla, and salt. Let it cool completely.
- Heat the milk until it boils and add the instant coffee until it dissolves.
- Set aside. In a medium bowl, beat the half cup of butter and gradually add the powdered sugar until it has a frosting consistency.
- Add the milk and coffee mixture and continue beating until perfectly mixed.
- Using a melon baller, scoop out a tablespoon from the center of each cupcake, going below halfway.
- Fill with the caramel and place the ball of bread back on the caramel like a lid.
- Decorate the cupcake with whipped cream mixed with the 2 tablespoons of sugar and the remaining caramel.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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