Wednesday, April 9, 2014

Banana Toffee Cupcakes

I have landed on a new favorite cupcake! All thanks to a Cupcake Wars episode & the Food Network.. These are DIVINE. So, if you're looking to serve something for Easter other than the typical coconut cupcake or carrot cake... here is a good one to Wow your guests with! 2 ounces unsalted butter 2 1/2 ounces light brown sugar 2 ounces granulated sugar 1 3/4 ounces whole egg 6 1/4 ounces ripe banana puree 7 ounces of cake flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 3 1/2 ounces chocolate toffee candy bar bits 2 ounces buttermilk Dulce de Leche Toffee Filling: 7 ounces prepared dulce de leche (available at Latin-American grocery stores) 3 1/2 ounces chocolate toffee candy bar bits Caramel Cream Cheese Icing: 7 1/2 ounces butter, softened 24 ounces cream cheese 12 ounces powdered sugar 1 1/2 teaspoons vanilla extract 9 ounces prepared dulce de leche (available at Latin-American grocery stores) For the cupcakes: Preheat the oven to 350 degrees F. Line a standard size muffin pan with 12 cupcake liners. Combine the butter, brown sugar and granulated sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Cream on medium-high speed until the mixture is light and fluffy, about 5 minutes. Scrape down the bowl and add the egg and banana puree. Cream for an additional 3 minutes. Scrape down the bowl, and then add the flour, baking powder, baking soda, cinnamon and salt. Mix for 30 seconds on low speed. Add the toffee bits and buttermilk. Stir on low speed until combined.Bake about 23 min. For the filling: Stir the dulce de leche and toffee bits together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged. After making the cream cheese frosting: Stir in the dulce de leche in by hand to create a marbled appearance. To assemble: Remove the center core of the cupcakes and fill with Dulce ee Leche Toffee Filling. Pipe the Caramel Cream Cheese Icing generously on top of each cupcake.

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