Do you ever get tired of turning your old bananas into boring old banana bread? Here is a great alternative from Martha Stewart, with some of the best, though labor intensive, icing I've ever had. The boys at Scott Plastic got these little gems for their Tuesday morning meeting, and apparently one person ate 5 of them! They are extremely moist and again the icing is phenomenal! 

Banana-Pecan Cupcakes 

3 C sifted cake flour (not self rising)
1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

1 tsp cinnamon

4 very ripe, large bananas

3/4 C buttermilk

1/2 tsp vanilla extract

3/4 C unsalted butter (room temp)

1 /12 C, packed light-brown sugar

3 large eggs (room temp)

1 C pecans, toasted and coarsely chopped 

1. Preheat over to 350 degrees F, line standard muffin tin with paper liners. 
2. Whisk together, cake flour, baking soda, baking powder, salt and cinnamon. 
3. In separate bowl, whisk together bananas, buttermilk and vanilla.
4. Using an electric mixer, cream butter and brown sugar until pale and fluffy. 
5. Add eggs, on at a time beating until each is incorporated, reduce speed to low add flour mixture, alternating with banana mixture. 
6. Stir in pecans by hand. 
7. Divide batter into lined cups, filling 3/4 full. 
8. Bake 20 minutes, rotating tins at the half way mark. 

NOTES: 

• To toast pecans, at 350 degrees, lay out flat on cookie sheet, bake for approx. 15 minutes or until fragrant
• If you do not have cake flour you can use 1/4 C + 2 tbsp corn starch mixed with 2 3/4 C of all purpose flour
• These cupcakes can be frozen for up to 3 months

Caramel Buttercream

1 C plus 2 tbsp sugar

1/4 C water

1/4 C heavy cream

1 1/2 C unsalted butter (room temp)

4 Large egg whites

1 tsp vanilla extract

1. Making the caramel:
   Combine 1/2 C plus 2 tbsp sugar and water in a heavy sauce pan, heat over medium heat, stirring occasional, until sugar is dissolved and syrup is clear. Stop stirring and cook until syrup comes to a boil, washing down sides with a wet pastry brush or spatula. Continue to boil, gently swirling pan occasionally to color evenly, until mix is a dark amber. Remove from head, add cream in a steady stream, stirring with a wooden spoon until smooth and combined, let cool. 
2. With an electric mixer on medium-high speed, cream butter until pale and fluffy. 
3. In a heat proof bowl of a standing electric mixer, combine remaining 1/2 C sugar and the egg whites, set bowl over a simmering pan of water, and whisk constantly until sugar has disolved and mix is warm to the touch. 
4. Attach bowl to stand mixer, fitted with whisk attachment, and starting on low speed, mix egg whites until soft peaks form, you will have to gradually up the speed. Continue mixing until egg mixture is glossy and completely cool, about 10 minutes. 
5. Reduce speed to medium-low and add beaten butter, 1/4 C at a time, mix in vanilla.
6. Switch to paddle attachment and slowly pour in caramel, beat 5 minutes.
7. Spread or pipe onto cupcakes. 

NOTES: 

• You an freeze left over icing for up to 3 months, if doing this, defrost until at room temp and give it a quick beat before using. 

Clearly I need to work on my icing skills!