Like I mentioned, my new obsession with my cupcakes now is to find new and maybe unexpected combinations (I will NOT, however, be using bacon). I know this combo is not unexpected, but it's new and I got to play scientist a little with the mixture. I found a banana cupcake recipe that used brown sugar instead of white (Google it, I don't remember) and mixed that baby up. After filling the cupcake tin with batter, I dropped a dollop of caramel (homemade of course--see last post) in the middle in the hopes it would stand out after baking--it didn't. But whatever, I tried. The frostings are different based on what I had left over--a basic cream cheese, caramel buttercream or a whipped cream cream cheese frosting. After slicing a banana as garnish I drizzled a bit more of the caramel for effect and served them up. Now, my honest opinion/criticism is that this tasted like banana bread. I wanted a sweeter cupcake, but if you want a banana cupcake, just make banana bread--it's probably healthier anyway. But it was a recipe I had been wanting to try and a flavor I had not made yet, so it was not a total bust.
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