CARAMEL BANANA CUPCAKES

Caramel Banana Cupcakes 

3 sticks (room temp, unsalted) butter

1 1/4 c sugar

1 c mashed ripe banana

1 1/2 tsp baking powder

3/4 tsp salt

1 3/4 c flour

1/2 c + 2 tbsp whole milk

3 large eggs separated

1 bag (5.5 oz) soft caramels (weathers original chewy)

1/4 c powdered sugar 

Preheat oven to 300 degrees. Line cupcake pan with cupcake cups and set aside. In a large bowl beat 1 stick of butter with 1 c sugar until fluffy, about 4 min. Add 3/4 c of banana’s, baking powder, 1/2 tsp salt and beat until smooth. Stir in 1 c flour, mix in 6 tbsp milk and the remaining flour until smooth. Beat the egg whites in a separate bowl on medium speed until soft peaks form. Gradually mix in the remaining 1/4 c sugar at high speed until stiff and glossy. Fold egg whites into the batter until no streaks remain. Spoon into prepared cups til 3/4 full. Cut 9 caramels in half and submerge one piece in each muffin cup of batter. Bake until springy to the touch, about 25 min.

Meanwhile in a saucepan, cook remaining caramels, 1/4 c milk, 1/4 c banana’s and 1/4 tsp salt over med-high heat, stirring until the caramels are melted. Using mixer beat egg yolks and powdered sugar until thick about 3 min. Slowly beat in the caramel mixture, (very slowly or your eggs will cook to fast and clump), transfer back to saucepan and cook over med heat for about 1 min. Cool for about 10 min and then refrigerate until completely cool. Beat remaining 2 sticks of butter on high until fluffy, 5 min. Then on low slowly add cooled caramel mixture and beat on high until fluffy. Frost cooled cupcakes.