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
