Banana Butterscotch Cupcakes:
Preheat oven to 275 degrees and prepare cupcake tins with liners.
(Don't forget to double-line if you want your pretty liners to show!)
For the cupcake:
2 large bananas - nice and speckly and ripe :)
2 tsp lemon juice
3 cups flour
1-1/2 tsp baking soda
1/4 tsp salt
3/4 butter at room temp
2 cups sugar
2 tsp vanilla
1-1/2 cups buttermilk (if you are like me and have the hardest time finding buttermilk, you can substitute with regular milk + 1-1/2 tbsp lemon juice. Mix them together and set aside for about 15 minutes)
1 box instant butterscotch pudding mix (prepare according to directions and set aside)
Mash your bananas and mix in the lemon juice; set aside.
Mix together flour, baking soda, & salt. In a large bowl, cream together the butter and sugar until fluffly. Add in eggs and vanilla. Add in the flour mixture and buttermilk, alternating between the two and ending with the flour. Mix until everything is incorporated and smooth. Fold in the mashed bananas. Fill cupcake liners about 3/4 full. Bake for 30 minutes. Cool completely.
Now grab your butterscotch pudding! With a pastry bag and any large round decorating tip, fill the cupcakes by inserting the tip right into the center and squeezing lightly. Not too much---don't want your cupcakes to explode! :D
For the buttercream:
2/3 cup butterscotch chips
3 tbsp heavy cream
1 cup butter
1 tsp vanilla
2.5-3 cups powdered sugar
In a small saucepan, melt the butterscotch chips with the heavy cream until smooth. Set aside for a few minutes to cool.
In a mixer, cream together the butter and vanilla. Blend in the melted butterscotch. Add powdered sugar (mixer on low unless you want to be covered in powder!) one cup at a time until the frosting is light and fluffy.
Now frost those cupcakes and eat and eat and eat! :D
Til' next time...