Banana Pecan Cupcakes with Caramel Buttercream Frosting

Again from the Martha Stewart Cupcake book, a treat for Kevin to take to his office. Mine didn't turn out quite like her picture, my frosting was not as rich or thick but they are still tasty.
Cupcakes


3 cups of cake flour, 1 1/2 tsp baking soda, 3/4 tsp baking powder, 2/4 tsp salt, 1 tsp cinammon



4 large very ripe bananas(we stuck ours in the freezer overnight)



to the bananas add 3/4 cup of buttermilk and 1 tsp of vanilla



cream together 1 1/2 sticks of butter and 1 1/2 cups of packed brown sugar



beat in 3 eggs



alternate adding flour mixture



with banana mixture



1 cup chopped Pecans, mix nuts in by hand. Fill the cups 3/4 full and bake at 350 for 20 minutes, spinning muffin tin halfway through.

FROSTING


Caramel Sauce--1/2 cup and 2 TBSP of sugar and 1/4 cup of water, melted together in saucepan, swirling to make sure it colors evenly. When a dark amber color remove from heat and pour in 1/4 cup heavy cream and stir with wooden spoon, set aside to let cool. Be very careful--sugar burns--I am icing my finger as I try to type.



With an electric mixer, beat together 3 sticks of room temperature butter and set aside.



In mixer bowl, combine 1/2 cup sugar and 4 egg whites



Put mixer bowl over a pot of simmering water and whisk by hand until smooth and warm, then transfer to mixer with whisk attachment.



On medium high speed, with whisk attachment beat egg mixture for about 10 minutes until fluffy and glossy



Add butter in 1/4 cup at a time, beat at medium low speed.



Add 1 tsp vanilla extract.



Switch to paddle attachment. Slowly add the caramel, mine hardened very quickly(not sure what I did wrong)


The final product