Thursday, April 29, 2010
I toyed around with different banana cupcake ideas. I considered banana-apricot, banana nut, banana-caramel, etc. I finally decided on Bananas Foster, which is basically caramelized banana, but with a few other subtle flavors. True Bananas Foster has rum flavoring, but I left this out. I might use a little extract next time, but I didn't want to use it this time.
The cupcakes were topped with a buttercream-based frosting, which had been blended with butterscotch and caramel. Turbinado sugar (raw sugar) and caramel dessert topping were drizzled over the icing.
The taste of the cupcake was similar to banana bread, but was not as heavy or dense as most banana bread recipes. The crumb was soft and light. The frosting was very sticky, but had the complexities of the different flavors. The turbinado sugar provided a nice textural contrast to the icing.
I will definitely make these again, probably with a couple of slight variations. I should do it soon, too, as I have tons of leftover frosting!