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Banana Caramel cupcakes

I planned to make Banana caramel cupcakes since I pinned this gorgeous recipe on Pinterest a week ago, it turned out I only managed to bake them last night.

And last night I made the caramel sauce too which I wanted to use today to decorate the banana cupcakes… And of course I had to taste it.. then I tasted it again…another teaspoon…just a bit more.. it’s soooo YUMMMYYY!!!! I didn’t even know it was so easy to make!

I actually wish I poured some more on the cupcakes but with the fear to make them too sweet I drizzled just a bit on the top of the Swiss meringue buttercream (which by the way today got me a bit frustrated!). Next time I will be more generous!

As I mentioned in my previous post,  Swiss meringue buttercream is my favourite but this time it took me aaaaaaages to make it! First it was too runny so I put it in the fridge for 10 minutes, then it looked like scrambled eggs (which I know it’s kind of normal but frustrating) so as suggested by the recipe I put 1/3 of the buttercream in the microwave for 10 second and add it again to the rest. Still it did NOT WANT to fluff up like it should!

But because when I want something I can persevere, I kept mixing it and mixing it and eventually it came out beautifully smooth and silky! You need to trust Swiss meringue buttercream, promise it’d never let you down.

I then used a big star tip to pipe my buttercream on the banana cupcakes

And then I drizzled the lovely caramel sauce

To decorate these cupcakes I believe you can use any buttercream, I tend to go for the swiss meringue one because it’s less sweet than a normal buttercream and the texture is amazing.

For this recipe you will need:

  •     225g plain flour
  •     1/2 tsp bicarbonate of soda
  •     2 1/2 tsp baking powder
  •     1/4 tsp salt
  •     110g butter
  •     1 teaspoon vanilla extract
  •     2 bananas (mashed up)
  •     55ml milk, or buttermilk
  •     2 eggs
  •     115g caster sugar
  1. First of all you should remember to take the butter out of the fridge on time as it needs to be at room temperature ( I ALWAYS forget this!) and preheat your oven at 190 degrees (did I tell you I’m getting a new oven next week yeah!).
  2. Then I like to prepare my dry ingredients so I sift them in a large bowl and mix them all together.
  3. I start beating the butter with the sugar until is fluffy and then add one egg at the time along with the vanilla extract.
  4. Then I alternate a bit of buttermilk with a bit of dry ingredients  and the banana mixture until you finish them all.
  5. I fill the cupcake cases 1/2 full and bake them for around 20 minutes or until you see a skewer coming out clean

TIP: until few months ago I didn’t even know what buttermilk was so I read a bit online and it’s actually quite easy to make. Just add a tablespoon of white vinegar (or lemon juice) to a cup of milk (240ml),  let it sit for 10 minutes et voila’.



To make the caramel sauce you would need:

1/2 cup (113gr) unsalted butter
1/2 cup ( 120ml) heavy cream
1 cup (200gr) light brown sugar
Just combine all ingredients in a pan and let it melt over medium heat. Once it starts to bubble then lower the heat and let it gently boil for 8 minutes until it tickens. Before using it allow the caramel sauce to cool down. DONE! I told you it was easy and it tastes divine!