BANANA CUPCAKES WITH HONEY-CINNAMON FROSTING
For a handheld treat that takes the cake, try these cute confections -- they combine the flavor of classic banana bread with a creamy spiced frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
- Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.
Nutrition Facts : Calories 341 g, Fat 16 g, Fiber 1 g, Protein 3 g
BANANA CUPCAKES WITH CARAMEL BUTTER CREAM FROSTING (MARTHA STEWART RECIPE)
http://www.marthastewart.com/recipe/banana-cupcakes-with-caramel-buttercream Taken from Martha Stewarts recipe, I also posted the caramel buttercream as well so you can find both
Provided by malinda sargent
Categories Cakes
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
- 2. 1.Make cupcakes as directed in Basic Cupcake How-To, using mashed bananas, buttermilk, and vanilla for wet ingredients. Stir pecans into batter. Once cupcakes are cool, frost tops with caramel buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with banana slices before serving.
BANANA CAKE WITH CREAM-CHEESE FROSTING
Tangy cream-cheese frosting freckled with grated dark chocolate is sandwiched between layers of moist banana cake in this truly celebration-worthy dessert--everyday banana bread just can't compete! Make the frosting first so it can chill while you prepare the cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Yield Makes one 9-inch layer cake
Number Of Ingredients 16
Steps:
- Frosting:In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth, about 1 minute. Beat in butter until smooth, 2 minutes. Reduce speed to low and beat in confectioners' sugar and salt until well combined.
- Increase speed to medium and beat until frosting is smooth and fluffy, about 1 minute. Transfer to an airtight container and refrigerate until firm, at least 3 hours and up to overnight.
- Cake:Preheat oven to 350 degrees. Lightly brush two 9-inch round cake pans with room-temperature butter. Line bottoms of pans with parchment rounds; lightly brush parchment with butter.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, whisk together melted butter, oil, granulated sugar, and bananas. Whisk in eggs and vanilla until well combined. Stir in flour mixture in two additions, alternating with buttermilk and beginning and ending with flour.
- Divide batter between prepared pans and bake until cakes are golden and a tester inserted in centers comes out clean, 35 to 40 minutes. Transfer pans to a wire rack; let cool 15 minutes. Turn cakes out onto rack, remove parchment, and let cool completely. Cakes can be frozen, tightly wrapped in plastic, up to 2 months.
- Place a cake layer, bottom-side down, on a cake stand. In a small bowl, stir grated chocolate into 1 cup frosting. Using an offset spatula, spread frosting evenly over top of cake. Top with remaining cake layer, bottom-side up. Refrigerate until firm, about 15 minutes. Spread remaining frosting evenly over top and sides of cake. Top with shaved chocolate. Cake can be assembled and refrigerated up to 1 day in advance; bring to room temperature before serving.
SALTED CARAMEL BUTTERCREAM
Use the leftover caramel from this rich, sweet-and-salty frosting to give your cake or cupcakes (like our One-Bowl Chocolate Cupcakes) an extra-special swirl effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 35m
Yield Makes 7 cups
Number Of Ingredients 7
Steps:
- Combine 2 1/2 cups sugar and 3/4 cup water in a medium saucepan. Bring to a boil over high, stirring just until sugar dissolves. Cook, swirling the pot occasionally (not stirring), until dark amber, about 10 minutes. Remove from heat; slowly stir in cream until caramel is smooth (mixture will splatter). Set aside to cool.
- Whisk together egg whites, kosher salt, and remaining 1 cup sugar in the bowl of a stand mixer set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is smooth and warm to the touch. Transfer bowl to mixer fitted with the whisk attachment; beat on medium-high speed until mixture is fluffy and cool, and stiff peaks form, about 10 minutes. Add butter 2 tablespoons at a time, whisking well after each addition. Whisk in vanilla. Slowly pour in 1 1/2 cups caramel with mixer on medium speed, and whisk until incorporated. Increase to high speed (the mixture will look curdled), and continue to whisk until smooth, about 3 minutes. Switch to the paddle attachment and beat on low speed for 2 minutes to remove air bubbles. Frost cake or cupcakes. Drizzle remaining caramel over the top, then swirl with a skewer or toothpick. Sprinkle with flaky salt, if desired.
CARAMEL BUTTERCREAM FROSTING
Caramel is surprisingly easy to make and imparts a rich, delicious flavor to this buttercream frosting. Use it to decorate our Caramel Layer Cake or Caramel Chiffon Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 7 cups
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath. In a medium saucepan, bring 1 1/4 cups sugar and 1/2 cup water to a boil, stirring until sugar has dissolved. Brush down sides of pan with a damp pastry brush, and cook, without stirring, until dark amber. Immediately dip bottom of pan in ice-water bath to stop the cooking. Gradually stir in cream until completely smooth.
- Combine remaining 1 cup sugar, egg whites, and salt in the bowl of a stand mixer set over (not in) a pot of simmering water. Whisk constantly until sugar has dissolved, and mixture is warm and feels completely smooth when rubbed between fingertips. Transfer bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and bottom of bowl is cool to the touch, about 10 minutes.
- Add butter, 2 tablespoons at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and slowly beat in caramel until incorporated. Increase speed to high (mixture will look curdled) and continue beating until smooth, about 3 minutes. Switch to paddle attachment and beat on low, 2 minutes more. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, return to room temperature and beat until smooth.
BASIC VANILLA BUTTERCREAM
Ask any pastry chef about frostings and they'll tell you that there's nothing like a good basic vanilla buttercream. This American-style vanilla buttercream from chef Billy Reece of Billy's Bakery in NYC requires just four ingredients and comes together in just about as many minutes. Smooth, fluffy, and creamy, it's ideal for all kinds of cakes, from cupcakes to multi-layered confections.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 5m
Yield Makes enough for 30 cupcakes
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
More about "banana cupcakes with caramel butter cream frosting martha stewart recipes"
BANANA CARAMEL CUPCAKES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
4.4/5 (21)Total Time 45 minsCategory MuffinsCalories 495 per serving
- Preheat the oven to 170C/325F/Gas 3. Line a 12-cup muffin tin with muffin cases, and set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the butter, vanilla, yogurt, and mashed banana, and whisk until combined. Fold in the dry ingredients.
ROASTED BANANA CUPCAKES WITH HONEY-CINNAMON FROSTING
From takeamegabite.com
BANANA CUPCAKE RECIPE WITH CREAM CHEESE FROSTING …
From therecipecritic.com
BANANA CUPCAKES WITH CREAM CHEESE FROSTING - MY …
From mybakingaddiction.com
THE BEST CARAMEL BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
BANANA CUPCAKES - MY CAKE SCHOOL
From mycakeschool.com
BANANA CUPCAKES WITH SALTED CARAMEL FROSTING
From realhousemoms.com
BANANA CARAMEL CUPCAKES WITH CARAMEL CREAM …
From queensleeappetit.com
MOIST BANANA CUPCAKES WITH REAL BANANA - FROSTING …
From frostingandfettuccine.com
THE BEST BANANA CUPCAKES WITH BUTTERCREAM FROSTING
From withlovekitty.com
BANANA CUPCAKES WITH SALTED CARAMEL PEANUT BUTTER …
From recipes.net
BANANA CARAMEL CUPCAKES WITH BROWN BUTTER FROSTING
From thetiptoefairy.com
BANANA CUPCAKES WITH LEMON BUTTERCREAM
From butterwithasideofbread.com
BUTTERCREAM FROSTING RECIPES - MARTHA STEWART
From marthastewart.com
BANANA CUPCAKES RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
You'll also love