Caramel Banana Cupcakes

I have

been

having a

sweet-tooth

lately.

So among

other treats,

I enjoyed

these

yesterday.

Caramel Banana Cupcakes

Adapted from: Love & Olive Oil

1 tablespoon cider vinegar
1 1/2 cups milk
2 1/8 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/8 cups sugar
1/2 cup mashed ripe banana
1/2 cup canola oil
1 teaspoon vanilla extract
1/8 teaspoon almond extract

For Frosting:
1 cup butter, room temperature
2 1/2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla
2-3 tablespoons caramel topping


1. Preheat the oven to 350º. Line muffin tin with paper cupcake liners.

2. Combined apple cider vinegar and milk in small bowl. Stir well and set aside.
 
3. In a bowl, mash banana with canola oil until incorporated. Add extracts and mix well.

4. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Add the milk and banana mixtures to the dry ingredients and stir until smooth.

5. Fill each muffin cup with a small 1/4 cup of batter. Bake for 20-22 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Let cool in the pans for 5 minutes, then remove and place on a wire rack. Cool completely before frosting.

6. For frosting, whip butter with electric mixer until fluffy. Add sugar, 1/2 cup at a time, mixing well after each addition. Add milk, vanilla, and 2 tablespoons caramel, and beat 3-5 minutes until thick and fluffy. Add more sugar if needed to achieve proper consistency. Spread or pipe onto cooled cupcakes. Drizzle with remaining caramel and enjoy!

I am also

experimenting

with trying

to pipe

the frosting

onto the

cupcakes

in the

shape of

flowers.

It's a bit

harder

than

it looks.