hello everyone! while this post is a bit later than my post usually are – since i usually post on wednesdays – work got a little hectic and the after products of making the recipe kind of slipped through my hands; i.e. editing photos, finalizing the pdf recipe, writing this post, making sure everything is copacetic.
this is one of two dulce de leche based post; i couldn’t decide between the two so i decided what the hell, you already don’t have much time in your schedule, but you also don’t have a social life, so bake you little heart happy.
to deviate a little from our regular scheduled food talk i do find my introversion to be a blessing and a curse for this blog, a blessing because i am home so much when not working that i have the time to make an extra post for the blog or even a blog period; and a curse because i really feel like the lack of human interaction does stunt the networking and creative expression for this blog as well. with my job i have to talk to people all day, something i still don’t feel passable at yet, so talking to people who aren’t my everyday friends just makes me feel like i’m the new kid at school again, which isn’t good for an adult and something i do plan on tackling.
and now we’re back! this recipe was meant to have a meringue buttercream recipe, but for the life of me this is still something i can’t succeed at, which really burns my biscuits. when i lived in florida the humidity was the main reason why achieving the necessary air wasn’t creating a firm meringue based frosting, here in arizona, which is the desert, i don’t have that excuse yet still nothing. i read on a forum that maybe my butter was a little too room temperature, and so then i let it warm up for only 2 hours rather than overnight – nothing – then i figured it was the method i was using so i went for the italian method – the heat in my place from baking the cupcakes warmed up my place enough to where humidity was starting to form and yet again – nothing – so then i tried tools – i got a kitchenaid hand mixer (since i still can’t justify the price of a stand mixer with the size of my house and how much i’d use it) and still i haven’t been successful with the frosting. this doesn’t mean i’ll give up, because i will fucking succeed with this bitch ass meringue frosting, it just means that a traditional buttercream was used for this post.
why dulce de leche? i love dulce de leche, what i love more is the proper pronounciation of it. lord when a native spanish speaker says “ducle de leche”!! bravo mi amor, bravo! but aside from my obvious horn dog love of the word, i also love the flavor and the ease of making it. it’s essentially cooking condensed milk in the can under water – somewhat like pressure cooking it – and it’s so easy and the flavor is so delicious. it is sweet, very sweet, but depending on the flavors you pair it with you’ll have a successful combination.
i opted for a fruit – of course i did! – and then elected for some fine sea salt – i also want to start dabbling in fleur de sel as well, but anyway…why this combo? well fruit has a natural sweetness to it that counteracts the sugar sweetness of the dulce de leche; also since we roasted the bananas it did to some extent deepen the flavor and get it a more robust, earthy addition than the usual sweet banana. salt also helps counteract the sweetness in a way that merely balances it out. if you like those sweet/salty treats then you catch what i’m trying to say – like a sour patch kid!
i don’t want this to be an overly long post like i’m usually guilty of doing – which this already is! i did however want to note: that after tasting the recipe and giving a few to a friend the remainder of the treats are always donated to a local non-profit organization. i do feel it’s important to note that while this blog does have very pretty pictures, sometimes, and a rambling personality behind it that these treats do go to people who enjoy it and appreciate it. i hope you all enjoy the remainder of your day and week and thanks for stopping by!
ROASTED BANANA w. SALTED DULCE DE LECHE CUPCAKES BUTTERCREAM FROSTING
1 1/2 c. |180 g| All-Purpose Flour
1 c. |200 g| Sugar
1 tsp. |8 g| Baking Soda
1/2 stick |4 tbsp. | |60 g| Butter (room temperature)
1 Egg + 2 yolks |90 g|
1/2 tsp. |3 g| Vanilla Paste
2 large bananas (Roasted)
4 tbsp. |60 g| milk
3 tbsp. |45 g| Dulce de Leche
Salted Dulce de Leche Buttercream Frosting
4 tbsp. |60 g| unsalted butter (room temp.)
2 c. |320 g| powdered sugar
1 tsp. |7 g| fine sea salt
4 tbsp. |60 g| half and half
1/2 tsp. |3 g| vanilla paste
2 – 4 tbsp. |30 – 60| Dulce de Leche
This is optional but the depth of flavor given is amazing. If you choose not to roast your bananas then simply mash them, but to roast them lay them on a baking sheet lined with parchment paper in a 400F/205C oven for 30 minutes. When cooled down slightly take banana out of skin (this is very easy then skin basically comes off) and set aside in a bowl to cool down completely.
|no hand mixer needed|
Preheat our oven to 350F/180C and pre-measure out all your ingredients. Your flour, sugar, baking soda, and salt can go into one bowl and don’t forget to sift the dry ingredients and whisk it to combine all ingredients. In another bowl spread your butter until it is no longer in a stick, slowly add your eggs until combined (it won’t be fully combined there will still be those random chunks of butter but that’s fine.) then add your vanilla paste followed by your roasted bananas and Dulce de Leche. Add your dry ingredients to your wet ingredients intercept with 1 tablespoon of milk between dry mixtures and proceed to mix with a spatula. It will take time to mix completely and you will think the mixture is too dry but before you know it the batter will form and it will be the perfect consistency. Put it in your cupcake liners (1/2 scoop for a big ice cream scooper, 1 scoop for a medium ice cream scooper and 2 scoops for a small one) and bake in the oven for about 20 – 25 minutes.
Place your room temperature butter in your mixing bowl, with your hand mixer on low, whip the butter until it has lost its form. Then slowly add the powder sugar, mixing your entire mixture together with a spatula intermittently to make sure everything is combined. If your mixture gets too thin then add your Dulce de Leche and then 1 teaspoon of milk at a time, until you get a fluffy and light consistency. Once all your powdered sugar has been incorporated into the butter, add your half and half – start with half and then continue to add the milk little by little until you get a lighter fluffier texture of frosting, then add your vanilla paste and mix it one last time with your hand mixer.
Then take a piping bag with a star tip and fill your piping bag with half of your frosting, if you try to put all of your frosting in at one time it will become too full and make piping the frosting onto the cupcakes fairly difficult.
downloadable recipe: ROASTED BANANA w. SALTED DULCE DE LECHE CUPCAKES BUTTERCREAM FROSTING