Tuesday, June 1, 2010

Banana Cupcakes with Dulce de Leche Butter Cream Frosting

Banana Cupcakes with
Dulce de Leche Butter Cream Frosting
Makes approx 28 cupcakes
· 3 cups cake flour
· 1 1/2 teaspoons baking soda
· 3/4 teaspoon baking powder
· 3/4 teaspoon salt
· 1 teaspoon ground cinnamon
· 6 ounces (1 1/2 sticks) unsalted butter, softened
· 1 1/2 cups packed light-brown sugar
· 3 large eggs
· 4-5 very ripe large bananas, mashed (about 2 cups)
· 3/4 cup Sour cream
· 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
Mix dry ingredients in a large bowl, set aside.
Cream butter and sugar with a mixer until light and fluffy.
Add eggs, 1 at a time, beating after each addition.
Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry.
Divide batter among muffin cups, filling each 2/3 full (do not overfill).
Bake about 20 minutes.
Let cool in tins on wire racks.

Dulce de Leche Butter Cream Frosting
1 cup unsalted butter, softened
6-8 cups confectioners' sugar
1/2 Hershey’s Dulce de Leche Syrup
· Place the butter in a large mixing bowl, beat on med high for approx 3 minutes.
· Gradually add in 4-6 cups sugar & beat on high for approx 7-10 minutes (only add enough sugar to meet desired consistency).
· Gradually add in the Dulce de Leche syrup and mix until blended.
· Add in more sugar if a thicker consistency is desired.

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