Banana Cupcakes with Caramel Buttercream and Candied Pecans

Lightly sweet banana cupcakes with a almost smoky caramel frosting, topped with spicy candied pecans, a fall favorite.

For the cupcakes:
3 cups cake flour, sifted
1 1/2 tsp baking soda
3/4 tsp baking powder
pinch of salt
1 tbsp ground cinnamon
3/4 cup butter, unsalted, softened
1 1/2 cup packed brown sugar
3 eggs
2 cups mashed bananas (the one with some brown spots are best)
3/4 cup buttermilk
1 tsp vanilla

Oven at 350 degrees.  Muffin tins lined or greased and floured.  Mix dry ingredients together.  In a large mixer, cream butter and sugar together for about three to five minutes, it should be fluffy and lightened in color.  Add eggs, one at a time, mixing until well-incorporated after each.  Stir together mashed banana, buttermilk, and vanilla in a bowl.  Add 1/3 flour mixture to butter mixture.  Then 1/2 banana mix.  Then 1/3 flour.  Remaining half banana next.  Finally the rest of the flour.  Fill muffin tins 2/3 full.  Bake until slightly golden on top, and a toothpick comes out clean.  About 20 minutes or so.  Cool before removing from pan so you don't squish them.

For the buttercream:
4 tsp meringue powder
1/3 cup plus 4 tbsp warm water
1 1/4 cup sugar
1 1/2 cup butter, unsalted, softened

Combine 1/2 cup sugar and 1/3 cup water in a heavy saucepan.  Cook over medium heat, stirring until sugar is dissolved.  Once the sugar is dissolved, gently shake the pan over the heat until it is medium to dark amber colored, the darker it is the more smoky and burnt tasting your buttercream will be.  Remove from heat and let cool until it is not hot, but if it cools too much it could harden.  If you decide to taste it, which I advise against, it will taste awful, don't worry - your buttercream will not taste nearly that burnt.

Beat meringue powder and water until stiff peaks form.  Add sugar in a slow steam, beat until the peaks are glossy and stiff.  Add butter in 1-2 tbsp pieces.  Make sure there are no lumps before adding the next bit of butter.   Once all butter is added and it is smooth, add burnt sugar syrup until it tastes how you want it to.

For candied pecans (not in the picture, but a lovely addition):


1/2 cup pecans
4 tbsp water
4 tbsp sugar
2 tsp ground white pepper
1-3 cardamon pods or 1 tsp ground cardamon
1 tsp ground cloves
pinch of smoked paprika

Put pecans, sugar, water and spices in a saucepan.  Dissolve sugar and bring to a boil, but don't let it boil, turn down the heat and simmer for a while.  Usually about 7 minutes, but just keep an eye on them.  You will know it is done when they are nicely coated and most or all syrup is gone.  Lay them to dry on parchment paper, single layer.  Once they are cooled (completely!) check their crispness.  If you want them crisper put them in the oven for a little bit, don't let them burn though.


Assembly:


Pipe or spread buttercream, sprinkle with candied pecans, enjoy!