A few weeks ago Borders was having a massive tent sale with all items $1.99 and up. After having a marvelous meal at The Cheesecake Factory (The Incredible Grilled Eggplant sandwich sans toasted bun with a side salad), I headed over there with a friend to stock up on back to school reading. Unfortunately there wasn't much of a selection. Fortunately I did find this gem:
Since I'm a bit of a cupcake fanatic, it was a definite sale. They weren't gluten free recipes, but I can turn any recipe into gluten free - easy peasy. One of the cards in the deck was for Banana Butterscotch Cupcakes, which sounded amazing! I love bananas AND butterscotch so throwing those two flavors into a cupcake is pure bliss.
Over the weekend, my brother and his bride threw a party to celebrate their recent marriage. (They were wed by Elvis in Vegas...so cool!) Since every party needs to have cupcakes, I did the honor by supplying them. And with Elvis being famous for his love of bananas, I thought why not? (I could go for a fried peanut butter, banana, bacon sandwich right about now...)
I obviously made them gluten free and boy, were they yummy!
Banana Butterscotch Cupcakes
adapted from Chronicle Books
Makes 12 regular cupcakes
For the Cupcakes:
1 ¼ cups gluten free all purpose flour (I used Jules)
1 tsp of baking powder
½ tsp baking soda
¼ tsp salt
6 Tbsp unsalted butter (at room temp)
1 cup sugar
2 medium bananas mushed (use overripe 'naners)
2 large eggs
½ tsp vanilla extract
¼ cup buttermilk
1 cup butterscotch chips (I used Hershey's, beware Nestle's Butterscotch chips have barley)
For the Frosting:
¼ cup half and half
¾ cup packed light brown sugar
1 stick unsalted butter
1 cup powdered sugar
½ tsp vanilla extract
Preheat oven to 350 degrees and start lining those cupcake tins with baking cups.
In a medium bowl, mix together gluten free flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar with a mixer until blended and creamy, roughly 2 minutes.
Add the banana, mixing until they are blended into the mixture. It's OK if you still see small pieces of banana.
Add one of the eggs, mixing until blended, add the second egg and blend well.
Add vanilla and beat for a minute.
On a low mixer setting, add half of the flour mixture, mixing just enough to incorporate it.
Mix in the buttermilk and the add the remaining flour until the mixture is smooth.
Stir in the butterscotch chips.
Fill the cups ¾ full and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
***While those cupcakes are baking, start mixing up the frosting***
Cool the cupcakes for 10 minutes before removing from tin. Cool completely on a wire rack.
Now to the frosting....
In a medium saucepan, heat half and half and brown sugar over low heat, stirring often until the brown sugar melts. Increase heat to medium-high and bring to a boil. Boil for 1 minute, stirring constantly.
Pour sugar mixture in a heat safe bowl and refrigerate for 45 minutes. (Aren't you glad you started this while the cupcakes were still baking?)
After 45 minutes, using a large bowl, beat the butter and powdered sugar with a mixer on low speed until smooth, about 2 minutes.
Add vanilla and the brown sugar mixture and beat on medium speed until smooth and creamy, about 1 minute.
Frost each cupcake with about 1½ tablespoons of frosting.