Salted Caramel Banana Cupcakes

Method

1. Preheat oven

   1. Preheat the oven to 180C.

2. Line tins

   2. Add 24 muffin liners to 2 x muffin trays

3. Separate eggs, beat whites

   3. Separate the egg yolk from its whites and beat the egg whites until stiff peaks form, then set aside.

4. Mix butter, bananas, yolks and vanilla

   4. In a large bowl, beat the butter until light and fluffy. Add the mashed bananas, egg yolks, and vanilla, and mix until smooth.

5. Add 1/3 of egg whites

   5. Gently fold in 1/3 of the egg white mixture.

6. Combine flour, sugar, baking powder, baking soda and salt

   6. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

7. Combine dry and wet ingredients

   7. Gently fold the dry ingredients into the wet ingredients until just combined.

8. Fold remaining egg whites in

   8. Gently fold in remaining egg whites.

9. Bake

   9. Fill muffin liners half full and bake 11-15 minutes, or until a toothpick inserted in the center comes out clean.

10. Let cool

    10. Remove and let cool completely.

11. Cream butter and sugar

    11. To make the frosting, beat together the butter and cream cheese until light and fluffy.

12. Add icing sugar

    12. Add the powdered sugar slowly and beat until light and fluffy.

13. Add vanilla

    13. Beat in the vanilla.

14. If needed, add more icing sugar

    14. If necessary, add more powdered sugar until the frosting is firm enough to hold its shape but still light and fluffy.

15. Ice cupcakes, top with popcorn

    15. Frost the cooled cupcakes and top with Joe and Seph’s Salted Caramel Popcorn.

16. Serve

    16. Serve and enjoy!