Behind the scenes of these posts and the inspiration for these posts are my friends and family. My good friend Laura is constantly helping me bake and sparking great ideas. She kindly gave me these bananas from her CSA and I decided to try out this Bakers Royale recipe that I had been wanting to bake for quite some time.
My mom is my original baking inspiration. When I was little she would make us the most amazing birthday cakes and overall is just a spectacular baker. She was visiting a few weekend’s ago and we decided to try these out. The small bananas pack a more intense flavor than regular bananas. But of course you can use regular bananas in the recipe. The butterscotch is easy to make and divine. Paired with the billowy marshmallow frosting, it’s a match made in heaven. Thanks Bakers Royale 🙂
Banana Butterscotch Cupcakes with Marshmallow Frosting – just slightly adapted from Bakers Royale
6-7 mini bananas or 3 big bananas
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1/2 cup milk
1/3 cup vegetable oil
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter
1 cup brown sugar
1/2 cup half and half
1/2 teaspoon salt
4 tablespoons whiskey
5 egg whites
1 1/2 cups sugar
For the cupcakes:
Preheat oven to 350 degrees.
Blend or smash bananas till few clumps remain. Add in eggs, vanilla, and sugar and blend/mix well.
Pour in oil and milk and stir.
Add in all dry ingredients and stir just until no clumps remain.
Pour into prepared cupcake tin. Bake for 20 to 25 minutes or until golden brown.
For the butterscotch filling:
In a saucepan over low heat, combine butter and sugar.
When mixture has melted and come together, add half and half.
Bring to a boil and boil for 4 to 5 minutes.
Remove from heat and whisk in whiskey. Let cool.
For marshmallow frosting:
In a bowl of stand mixer, combine sugar and egg whites. Place bowl over a sauce pan of barely simmering water.
Stir egg whites and sugar till mixture reaches 160 degrees F.
Remove bowl and using stand mixer fitted with whisk attachment, whisk egg whites and sugar on medium high speed for 10 to 12 minutes. (for real, do it this long, it makes a difference)
Putting it all together:
Take a cupcake. Pipe a border around the outside of the top of the cupcakes.
Spoon in some butterscotch filling.
Pipe a nice little mountain on top of the butterscotch. Voila! I decorated mine with leftover candied hazelnuts, drizzled on some butterscotch, and leftover graham cracker crumble.