Yield: 12 cupcakes

Cake:

• 7 oz All purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp ground cinnamon
• ¼ tsp salt
• 2 oz unsalted butter
• 2 ½ oz light brown sugar
• 2 oz granulated sugar
• 1 egg
• 2 ripe bananas
• 2 oz buttermilk
• 12 Kraft caramel candies (cut into tiny bits)

Caramel Cream Cheese Icing:

• 4oz butter
• 12oz cream cheese
• 6oz powder sugar
• 1 tbsp meringue powder
• Pinch of salt
• ½ tsp vanilla extract
• 4oz Dulce de Leche

Method:

For the cupcakes

1. Preheat oven @ 350*F. Line a standard muffin pan with 12 liners.
2. Sift flour together with baking soda, baking powder, salt and cinnamon.
3. Whisk butter until fluffy. Add sugar gradually and cream for 5 min.
4. Add egg, bananas, and buttermilk. Add caramel bits at low speed until well combined.
5. Fill the cupcake liners ¾ full with batter and bake until golden brown (20 min). Remove from oven and let them cool completely.

For the icing

1. Beat butter until fluffy at medium speed. Add cream cheese and mix until well combined and lump free.
2. Sift powder sugar together with meringue powder and salt. Add to the cream on low speed until well-combined. Add vanilla extract and beat on medium-high speed for 2 minutes.
3. Fold in the Dulce de Leche by hand to create a marbled effect.
4. Place in a pastry bag fitted with a large round tip and decorate the cupcakes.
    

Baked Alaska Best Moist Chocolate Cake