Ok, I know this isn't a picture of cupcakes. I used this recipe to make a
cake once, and it's the only picture I have of this recipe for the moment. :)
Ingredients:
Cupcakes:
1 1/4 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 tbsp. (3/4 stick) butter, softened
1 c. sugar
2 medium bananas, mashed
2 eggs
1/2 tsp. vanilla extract
1/4 c. buttermilk
1 c. (6 oz.) butterscotch chips
Frosting:
1/4 c. half-and-half
3/4 c. packed brown sugar
1/2 c. (1 stick) butter, softened
1 c. powdered sugar
1/2 tsp. vanilla extract
Instructions:
Cupcakes:
1. Preheat oven to 350 degrees and line 12 large muffin tins with paper liners.
2. In large bowl, cream together butter and sugar with electric mixer on high until creamy. Add bananas until blended into mixture (small lumps are fine).
3. Add eggs, one at a time, until blended. Add vanilla and beat for 1 minute.
4. In separate bowl, sift together flour, baking powder, soda, and salt. With electric mixer on low speed, add half of the flour mixture to banana mixture, then buttermilk, and then the rest of the flour mixture. Mix until smooth. Stir in butterscotch chips.
5. Fill each cupcake liner 2/3 full. Bake about 25 minutes, until toothpick comes out clean. Cool on wire rack before frosting.
Frosting:
1. In medium saucepan, heat the half-and-half and brown sugar over medium-low heat, stirring often, until melted. Increase heat and bring to a boil for 1 minute.
2. Pour into a bowl and refrigerate until cool to the touch, about 45 minutes.
3. In large bowl, beat together butter and powdered sugar until blended. Add vanilla and cooled brown sugar mixture, and beat until smooth and creamy.
4. Spread about 1 1/2 tbsp. on each cupcake.