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UPSIDE DOWN CARAMEL CREAM BANANA CUPCAKES WITH VANILLA BEAN ICE CREAM

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Have you ever tried eating a cupcake upside down? Trust me when I tell you that it's the only way to eat a cupcake! This recipe features an upside down banana cupcake atop a cloud of swiss meringue buttercream and toffee bits. The bottom of the cupcake makes the perfect platform for a scoop of homemade vanilla bean ice cream drizzled with caramel sauce.
This recipe deserves to win because of its unique twist on three summertime favorites....banana splits, cupcakes, and homemade ice cream. You can't beat it!

UPSIDE DOWN CARAMEL CREAM BANANA CUPCAKES WITH VANILLA BEAN ICE CREAM

  • Servings: 1 cupcake
  • Yield: 12
  • Prep Time: 45 hr
  • Cooking Time: 25 hr

Ingredients

  • For ice cream:
  • 2 cups heavy cream
  • 1 cup half and half
  • 2 vanilla beans
  • 4 large egg yolks (reserve the egg whites to use in the buttercream)
  • ¾ cup granulated sugar
  • For cupcakes:
  • 3 large bananas, mashed
  • 1 cup granulated sugar
  • 2 large eggs plus 1 egg white, lightly beaten
  • ⅓ cup vegetable oil
  • ⅓ cup applesauce
  • ¼ cup sour cream
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3 tablespoons buttermilk
  • For Swiss meringue buttercream:
  • 4 large egg whites
  • ¾ cups granulated sugar
  • 1 ½ cups salted butter, softened
  • 1 teaspoons vanilla extract
  • ½ cup caramel ice cream topping
  • Other:
  • ½ cup toffee bits
  • 6 large bananas
  • Caramel ice cream topping

Preparation

  1. For ice cream:
  2. Heat the heavy cream and half & half in a medium saucepan over medium heat. Halve the vanilla beans lengthwise and scrape seeds into the saucepan. Heat just until simmering, stirring frequently. Reduce heat to low.
  3. In a small bowl, whisk together the egg yolks and sugar. Slowly pour ¼ of the hot cream into the egg mixture, whisking rapidly. Repeat twice with remaining cream making sure to whisk thoroughly after each addition. Pour egg mixture back into pan with remaining cream. Whisk constantly over medium heat until mixture thickens and coats the back of a spoon, 6 to 8 minutes.
  4. Fill a large metal bowl with ice. Place a medium metal bowl on top of ice. Pour ice cream mixture into the medium bowl and stir until cool.
  5. Place into an ice cream maker and freeze according to manufacturer's directions.
  6. For cupcakes:
  7. Preheat oven to 350 degrees F. Grease 12 muffin cups.
  8. Beat together bananas, sugar, eggs, vegetable oil, applesauce, and sour cream until well blended. Stir in flour, baking soda, and buttermilk just until combined.
  9. Pour into prepared muffin cups. Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Set aside to cool completely.
  10. For buttercream:
  11. Whisk egg whites and sugar together in the bowl of an electric stand mixer. Place bowl over a pan of simmering water, whisking constantly until mixture reaches 115 degrees F. Remove the bowl from heat and place in stand mixer and whisk until stiff peaks form, about 5 minutes. Beat in butter 1 tablespoon at a time until smooth. Beat in ½ cup caramel ice cream topping. Add vanilla extract and stir until combined.
  12. To Assemble:
  13. Top each cupcake with caramel buttercream and roll edges in toffee bits. Place cupcake upside-down on a serving plate and press gently. Top with a scoop of vanilla bean ice cream, drizzle with additional caramel sauce, and sprinkle with toffee bits. Slice fresh bananas and serve alongside cupcake. Enjoy!

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