After a not so fun filled hiatus. Life sometimes just preempts cooking, you know?

best e-cigarette . one direction tour . The best destin florida photographer on the emerald coast. . Read more on Juicers here . http://www.24optionfrance.com Anyway…I had a half a bunch of overripe bananas sitting on my counter screaming not to meet a trash can demise, and I happened along my friend Amanda’s Blog and there sat the answer to my dilemma - Banana Caramel Cupcakes! She tweaked the original recipe and I tweaked her tweak, but only on the icing….they came out great!

Caramel Banana Cupcakes
adapted from: Everyday with Rachael Ray

cupcakes:

1 stick butter, at room temperature

1 1/4 cups sugar

1 cup mashed bananas

1 1/2 teaspoons baking powder

1 3/4 cups flour

1/2 cup plus 2 tablespoons whole milk

3 large egg whites

Icing:

1 stick softened butter

1/2 c. shortening

1/4 c. marshmallow creme

5.5 ounces bag soft caramels

2 cups powdered sugar

1 block cream cheese

Preheat oven to 350. Line 12 cups of 2 standard 12-cup muffin pans with baking liners. In a large bowl, beat 1 stick butter with 1 cup sugar until fluffy.  Add 3/4 cup bananas, the baking powder, and 1/2 teaspoon salt. Beat until smooth. Still in 1 cup flour. Mix in 6 tablespoons milk and the remaining 3/4 cup flour until smooth.

Using an electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually mix in the remaining 1/4 cup sugar at high speed until stiff and glossy. Fold the egg whites into the batter until no streaks remain.

Spoon the batter into the prepared muffin pans, filling each 3/4 of the way. Cut 9 caramels in half and submerge half a piece into each muffin cup of batter. Bake until a toothpick comes out clean, about 25 minutes. Let cool.

Meanwhile, in a small saucepan, cook the remaining caramels, 1/4 cup milk, 1/4 cup banana, and 1/4 teaspoon salt over medium heat, stirring, until the caramels are melted.

Using an electric mixer, beat butter and cream cheese until combined. Add in caramel mixture. Add half of the powdered sugar slowly until completely mixed in. Refrigerate until cool. Add shortening, additional powered sugar and marshmallow creme and beat until smooth. Spread or pipe onto cupcakes.