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Banana Cupcake with Salted

Caramel Frosting

2 large bananas, ripe

1 1/2 cups flour

3 TBSP corn starch

1/2 tsp baking soda

3/4 cup sugar

1/2 cup unsalted butter ( room temp )

1/2 cup buttermilk

1/4 tsp salt

2 eggs ( room temp )

2 tsp vanilla extract

Directions

Preheat oven at 350′ degrees.

Mix in a bowl add whisked flour, cornstarch, baking soda and salt and mix together.

Using an electric stand mixer with the paddle, cream together sugar, butter and 1 Tbsp of the vegetable oil.

Add the egg and blend in egg whites.

Add in the mashed bananas blend all together.

Working in three separate steps, add the flour mixture 1st , with 1/3 of the flour mixture alternating with half of the buttermilk and mix well continue the steps till all mix is used.

Fill cupcake liners 3/4 way full.

Place in oven and bake for 15 to 20 minutes

Let cool before frosting

Salted Caramel frosting

4 cups of powdered sugar

2 sticks of softened butter

2-3 teaspoons of vanilla

1-2 tablespoons of milk

Ghirardelli Caramel for drizzle on top

Sprinkle sea salt on top of caramel drizzle

INSTRUCTIONS
Add powdered sugar to mixing bowl.

Add softened sticks of butter

Add vanilla

Add 1 tbsp of milk

add 1/4 C melted Caramel

Beat on low speed until powdered sugar, butter , vanilla and caramel is well mixed.

Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry. Add more milk, a little bit at a time until frosting is the proper is a thick stiffness feel.