Roasted Banana Cupcakes With Salted Caramel Frosting

I’m making them for my office, we don’t want 2 dozen! Let me briefly explain the way to do this– and it’s precisely how we made two-toned frosting roses. I did a test run with the household and let me just say that there was a couple of spoonful left for me lol.

Frost each cupcake with a rounded teaspoon frosting and chill until able to serve. Doubled the recipe and baked as a 9×13 cake quite than particular person cupcakes. The cake turned out splendidly with out falling in any respect. The frosting is amazing, although a little stiff.

Start off with eight ounces semisweet chocolate and eight ounces heavy cream. Break up the chocolate into a bowl. Heat the cream in a small saucepan until simmering. Pour over chocolate and let sit a minute to let the chocolate melt. Whisk gently until chocolate and cream have integrated.

Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until clean. Mix bitter cream and vanilla extract into bananas. Plus, we add cinnamon and sweeten them with brown sugar. What you might love most, though, is the mixture of peanut butter and milk chocolate frostings– tastes like a peanut butter cup.

If the icing is stiff to start with, but don’t be tempted to loosen it with any liquid, simply proceed whisking and it’ll cowboy duffle bag soften up. Spoon the frosting into a piping bag fitted with a star nozzle. Preheat the oven to 160ºC/325ºF/Gas Mark 3.