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Caramel filling for banana cupcakes?

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Hey all,

I am making banana cupcakes with mocha frosting for a birthday, and thought to jazz things up a little with some filling for the cakes. My initial idea was to make a peanut butter filling, but the birthday girl in question isn't a fan of peanut butter. So I thought perhaps a caramel filling might work. Does anyone have any recipes or ideas for a caramel filling for cupcakes (short of sticking a Kraft caramel inside, which I don't want to do)? Thanks!

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  1. I haven't tried this yet, but a blogger I read made a really innovative cupcake with a caramel topping. I bet this would work well. http://cupcakeblog.com/index.php/2006... She also has a lot of other great filling ideas, if you flip through her archives. I'm always inspired!

    1. For a delicious caramel cream filling, try this:

      In a medium sauce pan, combine 1 cup sugar with 1/2 cup water. Bring to a boil, washing down sides of pan as necessary to prevent crystalization, and cook until very dark caramel in color. Remove from heat and immediately add 1 cup of heavy cream. Be careful as it will splatter and bubble up as you add the cream. Whisk to incorporate the caramel and cream, then cool and chill overnight.

      The next day, whip the cream mixture to medium peaks, adding about a teaspoon of powdered sugar if desired. Place in a pastry bag with a large star tip. Squirt cream into the side or bottom of a cupcake in two or three places, squeezing cream into the cake as you withdraw the bag/tip.

      As a garnish, slice a banana on the bias about 1/2 inch thick. Sprinkle on a little sugar and "brulee" the tops with a torch. Place a dollop of the cream on top of the cupcake and place the bruleed banana slice on top of that.