…and butterscotch ganache.
Lately, I can’t stop. Baking. Cupcakes. Well, lately, baking in general. On Friday I was set to attend a mediation for my client. Typically, Binks and I have our own separate cases that we handle, but keep apprised of each other’s cases nonetheless. Here’s why.
I had every intention of me going to the mediation while Binks sat at home to take care of the baby. To date, the baby has not taken a bottle. I thought, no biggie – he should take it without a problem. (We are baby-dumb people.) Well, Binks did a trial run at home one morning. It did not go well. After calming down the hysterical baby and cleaning up spilled milk, we looked at each other and came to the conclusion that an all-day mediation would not be the best way to first experiment with the bottle. So, I stayed home and I helped via telephone.
Well, during a mediation, both parties do a lot of waiting. When the waiting fell concurrently with Isaiah’s nap-time, I baked.
Something warm and comforting was in order. Warm: Butterscotch. Comforting: Banana. I mean they really do just go together, don’t they? My main focus was to balance the sweet. The butterscotch ganache does just that. While the banana cake and butterscotch provide a complementary sweetness, the butterscotch ganache cuts each bite with a slightly salty, caramel flavor that cannot be beat.
And let me tell you about the banana cupcakes. They are just that cake/cupcakes. Not muffins. Not banana bread in muffin form. Unlike the denser muffins and bread, this cake is light and clearly a dessert as opposed to a snack or breakfast option. Because I really don’t want banana bread with buttercream. Because I really prefer banana muffins more like this.
Banana Cupcakes with Butterscotch Buttercream Frosting … and Buttercream Ganache
– yields approximately 36 cupcakes
– adapted from Allrecipes
- 1 and 1/2 cups very ripe banana (about 2 large), mashed
- 2 tsp lemon juice
- 3 cups all-purpose flour
- 1 and 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup butter, room temperature
- 2 cups granulated sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 and 1/2 cups of buttermilk
- Mix the mashed banana and the lemon juice and set aside.
- Preheat your oven to 275F. Line a cupcake pan with paper liners.
- In a medium-sized bowl, mix together the flour, baking soda and salt.
- In a larger bowl, cream the butter and sugar. Once it’s light and fluffy, add the eggs once at a time until fully incorporated. Then, add in vanilla extract.
- Add the flour mix to the wet mixture, alternating with the buttermilk, ending with the flour mixture. Once the flour mixture and buttermilk are added and fully mixed in (no lumps), stir in the mashed banana.
- Pour the batter into the cupcake liners.
- Bake in the preheated oven for 30 minutes.
- 2/3 cup butterscotch chips
- 3 tbsp heavy cream
- In a small saucepan, over low heat, mix and melt the butterscotch chips and cream until it’s fully melted and both are incorporated. Set aside until cooled. This is the butterscotch ganache.
- Remove about 3 tbsp of the butterscotch for drizzling later. The rest will be used for the buttercream.
- As for the 3 tbsp of ganache, you may want to reheat a bit when it’s time to drizzle.
– yields enough to frost all of the cupcakes
– adapted from my vanilla buttercream
- 1 cup butter, room temperature
- 1 tsp vanilla
- Reserved butterscotch ganache
- 3 cups powdered sugar
- With your electric mixer, cream the butter and add the vanilla.
- Add the reserved butterscotch ganache to the mix until it’s completely mixed in.
- Slowly add the powdered sugar until fully incorporated and fluffy.
- Frost away.