Happy Wednesday everyone! Today is not your ordinary Wednesday. Today is...Audra's surprise virtual baby shower! Hooray!
Many of you probably know Audra from her blog, The Baker Chick. For those of you that don't know her, she's basically this gorgeous and super talented baker and actress. She's also a wife as of last year and now a soon to be mommy! And a bunch of us fellow food bloggers have gathered here today to celebrate her little bun in the oven!
And in true food blogger fashion, we're celebrating with lots of sweet treats and eats! Audra loves her desserts and bananas foster is one of her all-time favorites, so it didn't take long for me figure out what I was going to make. Since Audra's already got her banana foster ice cream down, as well as bananas foster blondies, I chose the route of my favorite type of dessert- cupcakes!
A few months ago, I saw a bananas foster frosting on Shelly's blog and bookmarked it immediately. Who knew it would come in handy so soon? Shelly used the frosting on top of a brown sugar cupcake, but I wanted a more pronounced banana flavor so I used my favorite banana cupcake recipe.
And since bananas foster is all about caramelization, I stuffed my cupcakes with my favorite homemade caramel, straight from a can of sweetened condensed milk! Some people might have a problem with using the good old fashioned boiling method, but I haven't had an exploding can since...so I think I'll keep on using this little lifehack of mine ;)
Moving on to the crazy delicious frosting. It's a basic buttercream pumped up with mashed banana, cinnamon, and brown sugar. Of course, you could throw some rum in there, but since the mommy-to-be can't have any, I left that out :P But you absolutely cannot have bananas foster without your vanilla ice cream so I served my cupcakes with a nice sized scoop and some more caramel drizzled on top. I think Audra and her little man would go nuts over these!
A huge thank you to Lauren of Keep It Sweet Desserts who arranged this wonderful baby shower-- I am thrilled to have been able to be a part of it! Don't forget to scroll down below to check out what everyone else brought to the party! And I hope you all have tissues handy cause you'll be drooling at your screens!
Bananas Foster CupcakesYield: 18-20 cupcakes
Ingredients:1 and 3/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
2 eggs, room temperature
pinch of vanilla powder (or 2 teaspoons vanilla extract)
1 cup mashed, ripe bananas
5 tablespoons buttermilk, room temperature
about 1/3 cup caramel sauce, for filling
For the bananas foster frosting:
1/2 cup mashed, ripe bananas (about 1 large banana)
1 teaspoon lemon juice
1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered (confectioners) sugar, sifted
2 tablespoons dark brown sugar
1 tablespoon ground cinnamon
pinch of vanilla powder (or 1 teaspoon vanilla extract)
Directions:Preheat oven to 350 degrees F. Line two cupcake tins with paper liners. Set aside.
In a medium-sized bowl, sift together flour, baking soda, and salt. Set aside.
In another bowl, using an electric hand mixer, beat together butter and sugar on medium speed until light and fluffy. Beat in eggs and vanilla. Add mashed bananas and beat until well-combined.
Pour in dry ingredients and beat until thoroughly incorporated. Add buttermilk and beat on low speed for an additional minute.
Pour batter into prepared cupcake liners, filling each one 3/4 of the way full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in tin for 10 minutes, then transfer to a wire rack to cool completely.
In the meantime, prepare the bananas foster frosting. In a small bowl, mash together banana with lemon juice. Set aside. In a large bowl, using an electric hand mixer, beat butter on medium speed until smooth and creamy. Add mashed banana and beat until well-incorporated. Slowly pour in powdered sugar, beating on low speed after each addition, just until combined. Add brown sugar, cinnamon, and vanilla and beat to incorporate. Increase speed to medium-high and beat for an additional 2 minutes.
Spoon frosting into a decorating bag fitted with a large piping tip. Set aside.
Spoon caramel sauce into another decorating bag, fitted with a small round piping tip. When cupcakes are completely cooled, insert the tip into each cupcake creating a small hole. Squeeze decorating bag to fill the hole with caramel, until it comes up to the top of the cupcake.
Grab your decorating bag filled with frosting and pipe a swirl onto each cupcake. Drizzle with more caramel, if desired.
Serve immediately, with a scoop of ice cream on the side or store, covered, in refrigerator, until ready to eat.
Frosting recipe slightly adapted from Frostings
Check Out What Everyone Else Brought To The Party!
Grapefruit Rosemary and Sage Spritzer from Nutmeg Nanny
Sausage and Cheese Wonton Cups from The Spiffy Cookie
Honey and Tangerine Whipped Goat Cheese Crostini from The Lemon Bowl
Chocolate-Caramel Tart with Sea Salt from Eats Well With Others
Chocolate Chip Oatmeal Cookies with Brown Butter from Warm Vanilla Sugar
Chocolate Mousse Mini Cupcakes from Bake or Break
Cinnamon Nut Stuffed Persimmons from Running to the Kitchen
Coconut-Cream Meringue Cupcakes from Traceys' Culinary Adventures
Espresso Salted Caramel Buttercream Brownie Bites from Keep It Sweet Desserts
Gluten-Free Cranberry Bread from The Dusty Baker
Mini Eggnog Bundt Cakes with Salted Caramel Icing from The Corner Kitchen
Mini Gingerbread Whoopie Pies from Table for Two
Mini Vanilla Cupcakes with Peppermint Buttercream from Baked by Rachel
Sugar & Spice Layer Cake from Girl Versus Dough