|getting lined up; Charlee is the one spinning the hoop on her arm. We had to stay hidden so she would stay with her group, hence the creeper picture.|
Saturday afternoon I went and got fitted for my bridesmaids dress for A's wedding, and also went and picked up her wedding dress from the Bridal Shop. Saturday evening we all relaxed with a BBQ, good food and great friends! Sunday my little Princess was pretty under the weather, really nasty cold set it...so Sunday and Monday were Dr Mom days. Busy Busy! Last night I finally made it to a computer to get back on track and today back to the kitchen to try a new recipe.
So! I have realized how much I love Martha's Cupcake book since I started this blog. It is my GO TO cupcake book, for cupcake and icing recipes. So I have made a decision...I am going to bake my way through this entire book. Eventually I want to say I have tried every recipe in the book at least once.
This weekend I have an order for a sampler platter of cupcakes for a party, as I was flipping through the book to get all the recipes marked I came across a recipe I had never noticed before. Banana Pecan Cupcakes...YUM! and whats even better...they are topped with Caramel Buttercream! CARAMEL!!! (I seem to have a little theme going this past week) For the caramel Butter cream I changed it up a little....I had some dulce de leche in my fridge, so instead of making the caramel in the recipe (because I really don't like cooking sugar) I used that instead. The icing still turned out, and is DE-LISH!
To put it into perspective ...they are like mini banana bread but so much better!
|Banana-Pecan Cupcakes, with Caramel Butter Cream|
*Banana note* we always have at least one banana that ends up getting all spotty and gross looking. so what I do is put the banana whole, still in the peel in a ziplock bag and put it in the freezer for someday when I have more gross spotty bananas.
When you take them out to use them, they are going to be black all over and mushy I recommend peeling them when they are still a little frozen, then they just mash up with a fork for use in banana pecan cupcakes! =)
Caramel Butter Cream
This is a version of swiss meringue butter cream, only you cream the butter before mixing it into the egg white mixture.
1 c plus 2 tbsp sugar
1/4 c water
1/4 c heavy cream (or substitute evaporated milk)
1 1/2 c butter, room temp
4 egg whites
1 tsp vanilla
For the instructions I am just going to link up Martha's Site. There are multiple steps and I don't want anything to get mis-understood in translation. I am also very new to swiss meringue, so I suggest you learn directly fom Martha's Recipe .
As I said before I didn't use the caramel you make in the first step of the recipe. I used my dulce le leche and incorporated it the same way as you would the caramel made in the recipe.