I chanced upon this recipe when I was blog surfing
Thanks to Baking Obsession for sharing this recipe! (:
it’s awesome.
I think it’s the first time my cupcake turned out quite pretty! haha
However, my size of a mini cupcake was way smaller than the one that is on her recipe.
and i forgot to adjust the time to leave it in the oven.
should have taken it out after 10mins. haha
but it’s not that bad.
still pretty yum!
and baby says it’s not too sweet surprisingly! hehe
so im glad.
and if Cheok who isn’t a big fan of sweet stuff popped like 3 or 4 before dinner
(maybe he’s just hungry! haha)
it must be quite good. i hope! heh

so here’s the recipe and step by step photos!
ENJOY!

For the cupcakes:

2 cups all-purpose flour
¾ tsp baking soda
¼ tsp baking powder
½ tsp salt
1 ½ cups banana puree (about 3 large bananas)
½ cup sour cream
2 tbsp dark rum (I used 2 tbsp of apple juice)
1 ½ tsp pure vanilla extract (I used 1 tsp vanilla bean paste)
1 stick (4 oz; 113g) unsalted butter, at room temperature
½ cup granulated sugar
½ cup packed light brown sugar
2 large eggs

For the banana-caramel filling:

1 cup sugar
¼ cup water
½ whipping cream, hot
2 tbsp sour cream
1 medium ripe banana, mashed
1 tsp lemon juice

For the caramel frosting:
1 ½ cups granulated sugar
½ cup water
1 ½ sticks (6 oz; 170g) unsalted butter at room temperature
¼ cup sour cream
1 tbsp dark rum (I used 1 tbsp apple juice)
2 tsp pure vanilla extract (I used 2 tsp vanilla bean paste)
¼ tsp kosher salt
1 lb cream cheese (454g) at room temperature
Banana chips for garnish

Make the cupcakes:

1. Center an oven rack and preheat the oven to 350F.
Fit parchment mini-cupcake liners into mini-cupcake molds.
Spray the liners lightly with oil spray.

2. Sift the dry ingredients onto a sheet of parchment paper or into a bowl.
In another bowl, combine the banana puree, sour cream, apple juice, and vanilla extract.

3. In a large bowl, beat the butter with an electric mixer for a few seconds, until creamy.
Gradually add the sugars and beat until light and fluffy, 6 to 7 minutes.
With the mixer on medium, add the eggs, one at a time, beating well after each.
Reduce the speed to low and add the dry ingredients in three additions alternating with the banana mixture,
starting and ending with the dry ingredients.
Scrape the bowl as necessary, and beat only enough to incorporate the ingredients after each addition.


after the first addition of flour

after the second addition.
getting thicker

ready to be baked! (:

4. Transfer the cake batter into a large pastry bag fitted with a large plain tip
and pipe the batter into the prepared molds filling them about ¾-full.
This is the easiest way to equally divide the batter between so many mini-muffin molds.
Although you can also use a spoon.

ready for the oven

5. Bake the cupcakes for about 18 to 20 minutes, until puffed and a cake tester comes out clean.
Cool the cupcakes for 5 minutes on a cooling rack, then unmold and completely on the rack before filling and frosting.

all done!

my cupcakes were really small!

I could make 69 cupcakes instead of the 3 dozen that was suggested by Baking Obsession!
haha cos mine were that small!

Make the banana-caramel filling:

6. Stir together the sugar and water in a high-sided medium saucepan.
Cook, stirring occasionally, until the sugar dissolves,
then raise the heat to moderately high and boil without stirring,
occasionally brushing down the sides of the pan with a wet pastry brush,
until the syrup turns deep amber in color.

turning amber soon!

7. Immediately remove the pan from the heat and slowly pour in the cream,
stirring gently but carefully with a wooden spoon.
Wait until the bubbles subside, then whisk in the sour cream, banana puree, lemon juice, and salt.
Cool and refrigerate. Any leftovers can be warmed and used as a caramel sauce whenever you need it.

Make the caramel frosting:

8. Stir together the sugar and water in a high-sided medium saucepan.
Cook, stirring occasionally, until the sugar dissolves,
then raise the heat to moderately high and boil without stirring,
occasionally brushing down the sides of the pan with a wet pastry brush,
until the syrup turns deep amber in color.

9. Immediately remove the pan from the heat, stir in the butter, sour cream, apple juice, and salt.
Transfer to a bowl and let cool, stirring occasionally with a wooden spoon, until just slightly warm.

10. With the paddle attachment of a stand mixer or with the hand-held electric beaters,
beat the cream cheese and vanilla until lump-free and smooth.

11. Gradually, in a thin stream, beat in the caramel.
Mix until well combined, scraping the sides of the bowl as needed.
The consistency should be somewhat of softly whipped cream.
Cover with plastic wrap, pressing it directly over the surface.
Refrigerate until firm enough to pipe, at least for a couple of hours, or better – overnight.

ready to be refrigerated for at least for a couple of hours

12. To fill the cupcakes, cut out a small, round, fennel-like hole with a sharp paring knife in the top of each cupcake.
Enjoy the scraps right away.
Transfer the banana caramel into a small sealable plastic bag,
snip a corner, and pipe about a half-teaspoon of the caramel into each cavity.
Don’t overfill the cupcakes, or the caramel will leak and cause the frosting to slide off.

13. To frost the cupcakes, transfer the frosting into a piping bag fitted with a large star tip
and pipe a rosette over the top of each cupcake.
Refrigerate to firm up the frosting.
Remove the cupcakes from the fridge 30 minutes prior the serving time.
The cupcakes can be made a day in advance and kept in the refrigerator in an air-tight container.
Garnish with the banana chips close to the serving time, so the chips wouldn’t lose their crispness.

It does take a bit of time.
But these little things are quite yummy
and having one wouldn’t be THAT sinful! haha (:
hope you guys enjoy this!