Full of caramel and banana flavor, these banana cupcakes are chewy, creamy and the best I have ever tasted!
- 1 egg
- 1 teaspoon of baking powder
- 1 egg white
- 1 cup of sugar
- 3/4 cup salted butter, room temperature
- 1/2 cup of milk
- 1 teaspoon of vanilla extract
- 1 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 cup mashed ripe bananas
DULCE DE LECHE ICING
- 3/4 cup dulce de leche
- 4 cups of powdered sugar
- 1/2 cup butter
- banana chips, if desired for garnish
- 1/2 cup shortening
- 1 to 2 tablespoons of water or milk
First, preheat the oven to 350 degrees.
Then, whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
3Add the butter, egg white, egg, vanilla, mashed bananas and milk and mix on medium speed until smooth. Do not over mix.
Fill the cupcake molds a little more than halfway.
Bake for 18 to 20 minutes.
Let cool for 1 minute, then place on the cooling rack to complete cooling.
DULCE DE LECHE ICE CREAM
First, combine butter and shortening and mix until smooth.
Then, add 2 cups of powdered sugar and mix until smooth.
Add the dulce de leche and mix until smooth.
Add the rest of the powdered sugar and mix until smooth.
Add water or milk, if necessary, until desired consistency is achieved.
Spread a thin layer of dulce de leche on each cupcake.
Top cupcakes with frosting and banana chips, if desired.
Happy Cooking Time.
The shortening in the frosting can be substituted for butter, if you prefer.