For a Fresh Twist: Stir a 1/2 cup of white chocolate chips into the batter.
2 cups Flour
1 teaspoon baking soda
1 cup milk
1 tablespoon white vinegar
1/2 cup unsalted butter, softened
3/4 cup sugar
1/4 cup brown sugar
2 large eggs
1 cup ripe mashed bananas
1 teaspoon vanilla extract
1/2 cup chopped Fisher® Cashew Halves & Pieces
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup milk
2 cups powdered sugar
1 teaspoon vanilla
1/4 cupFisher® Cashew Halves & Pieces
Cupcakes: Preheat oven to 325°F. Line muffin pans with 18 cupcake
Combine flour and baking soda in a medium bowl; set aside.
Combine milk with vinegar in a measuring cup and set aside.
Cream butter and sugars in the bowl of an electric mixer on
medium speed until light and fluffy. Scrape down bowl. Beat in eggs, one at a
time, and then add vanilla. Reduce speed to low, beat in the flour mixture
alternately with the milk, scraping the bowl as needed. Stir in the bananas and
Pour batter into cupcake liners
until three-quarters full. Bake for 20 minutes or until toothpick inserted in
center comes out clean. Let cool completely before frosting.
Frosting: Heat butter in a medium saucepan over medium heat until melted. Stir
in brown sugar and cook, stirring, until mixture boils and sugar has melted,
about 2 minutes. Remove from heat and stir in milk and vanilla. Let cool
Transfer brown sugar mixture to the bowl of an electric mixer
and beat on medium speed. Add confectioner’s sugar gradually, increasing mixer
speed to medium-high after last addition. Beat for 2 to 3 minutes or until
frosting has lightened and has a spreadable consistency.
Frost cupcakes with caramel
frosting and sprinkle with remaining cashews for garnish