When I was little, I couldn't say beautiful. I said beautimous. Let me tell you what, these cupcakes are just that. Beautimous, moist and delicious. I found Rhonda *J*'s recipe on recipezaar and it is a treasure to keep for sure. There is something to this whole shoving hot cupcakes in the freezer thing (read the directions, sounds weird, but it totally works). This cake is wonderful and, believe it or not, one of everyone's favorite's so far. Top them off with butterscotch "ganache" and luscious cream cheese icing and, whoa, you have a winner. I mean WHOA. Mmm Mmm good, like a Campbell's soup commercial for cupcakes.
I made little butterscotch dots for decoration and a butterscotch "L" for my coworkers birthday decor. They were a hit. These would be great for a neutral baby shower, or just because. SO yummy! The only negative is that melted butterscotch chips are not as easy to pipe as regular chocolate chips. They have a different texture and require a little more, ahem, force to get out onto the wax paper. It was still yummy.
Banana Cupcakes
Ingredients: (adapted from Rhonda *J*'s recipe found on Recipezaar.com)
2 cups ripe bananas, mashed
2 teaspoons fresh squeezed lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs, room temperature
3 teaspoons vanilla
1 1/2 cups buttermilk
Directions:
Prepare cupcake pan or line with cupcake liners.
Preheat oven to 275°. (yes you are reading the temperature correctly- it says 275)
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, whisk together flour, baking soda and salt; set aside.
In a large bowl, blend 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Mix in eggs, one at a time, then stir in 2 tsp vanilla.
Mix in the flour mixture alternately with the buttermilk, starting and ending with flour.
Stir in banana mixture.
Pour batter into prepared cupcake pan and bake in preheated oven for 30 minutes or until the cupcakes pass the toothpick test. (My oven only needed 25 minutes)
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
Cream Cheese Icing
Ingredients:
1/2 cup butter, softened
2, 8 ounce packages cream cheese, softened
2 teaspoons vanilla extract
3 cups powdered sugar
Directions:
Blend all ingredients above together until smooth.
Refrigerate until ready to use.
For Butterscotch "Ganache":
Melt 1 bag of butterscotch chips over double boiler until melted and smooth.
Spread 1 tsp. over each cooled cupcake.
Then top with cream cheese icing.
Top with desired decoration.
I even made a few special heart shaped cakes for Derrick. They turned out super cute and he loved them!
Top view
From the side
I made little butterscotch dots for decoration and a butterscotch "L" for my coworkers birthday decor. They were a hit. These would be great for a neutral baby shower, or just because. SO yummy! The only negative is that melted butterscotch chips are not as easy to pipe as regular chocolate chips. They have a different texture and require a little more, ahem, force to get out onto the wax paper. It was still yummy.
Banana Cupcakes
Ingredients: (adapted from Rhonda *J*'s recipe found on Recipezaar.com)
2 cups ripe bananas, mashed
2 teaspoons fresh squeezed lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs, room temperature
3 teaspoons vanilla
1 1/2 cups buttermilk
Directions:
Prepare cupcake pan or line with cupcake liners.
Preheat oven to 275°. (yes you are reading the temperature correctly- it says 275)
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, whisk together flour, baking soda and salt; set aside.
In a large bowl, blend 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Mix in eggs, one at a time, then stir in 2 tsp vanilla.
Mix in the flour mixture alternately with the buttermilk, starting and ending with flour.
Stir in banana mixture.
Pour batter into prepared cupcake pan and bake in preheated oven for 30 minutes or until the cupcakes pass the toothpick test. (My oven only needed 25 minutes)
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
Cream Cheese Icing
Ingredients:
1/2 cup butter, softened
2, 8 ounce packages cream cheese, softened
2 teaspoons vanilla extract
3 cups powdered sugar
Directions:
Blend all ingredients above together until smooth.
Refrigerate until ready to use.
For Butterscotch "Ganache":
Melt 1 bag of butterscotch chips over double boiler until melted and smooth.
Spread 1 tsp. over each cooled cupcake.
Then top with cream cheese icing.
Top with desired decoration.
I even made a few special heart shaped cakes for Derrick. They turned out super cute and he loved them!
Top view
From the side
10 comments:
These look cute and yummy. What you might consider in aiding a smooth melt to both butterscotch and white choc. chips is adding about 1/2 tsp. crisco. It adds a little fat, but you'll find that you'll be able to smooth it out and pipe it on more easily.
Bananas and butterscotch! Oh my. I love it!-Lorie
These sound wonderful. I'm a sucker for butterscotch!
Again, your cupcakes are awesome! (You're eventually gonna get tired of me saying that :P). I love the ingredients, and I think the added lemon juice is a neat idea. yes, they are beautimous :D.
recipe girl-Thanks for the tip! I will definitely try that next time~
lorie- Thanks Lorie!
the southern hostess- Let me tell you there is nothing better then melted butterscotch on a cupcake, a spoon, your finger...mmm mmm mmm
sophie- I will NEVER get tired of you saying that! I am so impressed with all your gluten free creativity. I have yet to make anything gluten free. I am worried about stocking up on the flours and then not liking it. :(
Heart-shaped cupcakes...so cute and scrumptious at the same time!!!!
just say no to crisco !! hehee.
those look amazingly yummy..i love banana anything, i might have to try this freezer tip. does it work with any cake you think??
love the butterscotch piping, it's fun huh.
Love that flavor combo and I'm sure those cupcakes are ultra tender and deelish with bananas and buttermilk.
Here from Martha Stewart's blog. I'm definitely going to make this!
Let me tell you, it's really not a good idea to read about delicious cupcakes (FROSTED!) at 8 in the morning because now all I want to do is make cupcakes. Repeatedly.
I often think of cupcakes as the perfect dessert- not too big and not too small.
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