A dialog after a recent weeknight dinner:
James:’Do we have any baked goods in the house?
Emily: ‘Well, we have some butterscotch chips, bananas, white chocolate chips. What do you feel like?’
James: ‘How about some cupcakes?’
A google search followed and I came across this fabulous recipe for butterscotch banana cupcakes. These are more like banana nut muffins infused with butterscotch as opposed to cupcakes. I also made a very simple vanilla icing, but butterscotch chips are so sweet I would say eat them as is.
Ingredients
Recipe courtesy of Honeyed Hashette
cupcakes
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1 1/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 stick (6 T.) unsalted butter, softened
1 cup sugar
2 medium bananas, smashed
2 large eggs
1/2 tsp vanilla extract
1/4 cup buttermilk
1 cup butterscotch chips
icing
Recipe courtesy Southern Foods
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2 cups confectioners’ sugar, sift before measuring
1 1/2 T. butter, soft
1/2 tsp vanilla extract
1/4 tsp salt
3 to 4 T. milk
Directions
icing
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1. Combine all icing ingredients in small mixing bowl. Stir until smooth and well blended. Store in fridge until ready to use.
cupcakes
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Preheat oven to 350
1. Sift together flour, baking soda, baking powder and salt. Set aside.
2. Beat butter and sugar in large bowl until creamy. Add banana and mix well. Add eggs one at a time, mixing well between each of them.Then add vanilla and beat for one minute.
3. Add half flour and combine. Then add all of the buttermilk and mix well. Finally, add remaining flour and mix.
4. Stir in butterscotch chips. Spoon batter into greased cupcake pan or paper liners. Bake for about 20-25 minutes or until cupcakes pass toothpick test.
Voila! Enjoy with a side of bananas or strawberries!
