Best 2 Caramel Buttercream For Banana Cupcakes Recipes
Indulge in a delectable journey with our collection of tantalizing recipes, featuring the ultimate Caramel Buttercream for Banana Cupcakes. Embark on a culinary adventure that will leave your taste buds in awe. Discover the art of creating a luscious Caramel Buttercream, the perfect complement to moist and fluffy Banana Cupcakes.
Immerse yourself in the world of baking with our easy-to-follow instructions and expert tips. Learn how to whip up a rich and creamy Caramel Buttercream, ensuring a smooth and velvety texture that will elevate any dessert. Master the art of incorporating this delectable frosting into your Banana Cupcakes, creating a harmonious blend of flavors that will delight your senses.
But the journey doesn't end there. Explore our additional recipes, each offering a unique twist on this classic combination. Discover the secrets behind our irresistible Banana Cupcakes, crafted with ripe bananas and a touch of cinnamon for a burst of flavor. Get creative with our collection of frosting variations, ranging from a classic Vanilla Buttercream to a decadent Chocolate Ganache.
Whether you're a seasoned baker or just starting out, our recipes will guide you through every step of the process, ensuring success in your baking endeavors. So gather your ingredients, preheat your oven, and let's embark on this culinary adventure together. Prepare to tantalize your taste buds with the ultimate Caramel Buttercream for Banana Cupcakes and all the delightful variations we have in store.
CARAMEL BUTTERCREAM FOR BANANA CUPCAKES
Pair this rich frosting with our Banana Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- 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.
- Beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a large bowl.
- 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.
- 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.
- Switch to paddle attachment. With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes.
BANANA CUPCAKES WITH CARAMEL BUTTER CREAM FROSTING (MARTHA STEWART RECIPE)
http://www.marthastewart.com/recipe/banana-cupcakes-with-caramel-buttercream Taken from Martha Stewarts recipe, I also posted the caramel buttercream as well so you can find both
Provided by malinda sargent
Categories Cakes
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
- 2. 1.Make cupcakes as directed in Basic Cupcake How-To, using mashed bananas, buttermilk, and vanilla for wet ingredients. Stir pecans into batter. Once cupcakes are cool, frost tops with caramel buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with banana slices before serving.
Tips:
- Use unsalted butter for the buttercream, as salted butter can make the frosting too salty.
- Make sure the butter and cream cheese are at room temperature before beating them together, as this will help the frosting to be smooth and creamy.
- Gradually add the powdered sugar to the butter and cream cheese mixture, beating on low speed until the sugar is fully incorporated.
- Add the caramel sauce and vanilla extract to the buttercream and beat until well combined.
- If the frosting is too thick, add a little bit of milk or cream until it reaches the desired consistency.
- If the frosting is too thin, add a little bit more powdered sugar until it reaches the desired consistency.
- Use the buttercream immediately or store it in the refrigerator for up to 3 days.
- When ready to use, bring the buttercream to room temperature and beat it until smooth and creamy.
Conclusion:
This caramel buttercream is the perfect frosting for banana cupcakes. It is smooth, creamy, and has a delicious caramel flavor. It is also very easy to make and can be stored in the refrigerator for up to 3 days. So, next time you are making banana cupcakes, be sure to try this caramel buttercream frosting.
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