Cinnamon Brown Sugar Buttercream Frosting Recipe Recipe For Banana
BROWN SUGAR-CINNAMON BUTTER
A butter spread that gives great flavor to sweet potatoes, squash, carrots, French toast, plain toast, pancakes, or waffles. Keep butter covered and refrigerated between uses.
Provided by SHORECOOK
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- Beat butter, brown sugar, and cinnamon together in a bowl with an electric mixer until creamy and smooth.
Nutrition Facts : Calories 85.4 calories, Carbohydrate 4.5 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 55.8 mg, Sugar 4.5 g
VEGAN BANANA CUPCAKES WITH CINNAMON ERMINE FROSTING
Tender, fluffy banana cupcakes topped with the fluffiest not-too-sweet brown sugar cinnamon ermine frosting.
Provided by Bronwyn
Categories Cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Prepare a standard sized cupcake/muffin baking tray with paper cupcake liners.
- Sift the flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk to blend thoroughly.
- In a medium sized bowl, whisk together the mashed bananas, plant-based milk, oil, vinegar and vanilla extract.
- Pour the liquid ingredients into the dry, and mix with a spoon just until combined. Do not over mix.
- With a medium scoop or large spoon, fill the paper liners about 2/3 full with the cupcake batter. Bake for 18-22 minutes, or until a toothpick inserted comes out clean or with a few cooked crumbs. Cool the bases in the tray for 5-10 minutes, then gently transfer each cupcake to a cooling rack. Let cupcakes cool completely before frosting or the frosting will melt.
- Whisk the flour and cinnamon together in a small bowl. Pour in the cold milk slowly, whisking constantly. Pour through a fine mesh sieve into a small pot and place over medium-low heat, stirring constantly. Add the brown sugar. Once the mixture thickens and is bubbling, cook another 2 minutes stirring constantly. Do not under-cook or the frosting will taste like flour and will not thicken enough.
- Pour into a bowl and place plastic wrap directly over the surface to prevent a skin from forming. Let cool completely to room temperature.
- In a stand-mixer with whisk attachment, beat the vegan butter on high for 5 minutes, scraping down the sides as necessary. Beat in the vanilla extract. Reduce the speed to medium, and add the cooled flour mixture a spoonful at a time. Once it's all added, beat on high for about 5 minutes or until light, fluffy and silky.
- Pipe the frosting onto completely cooled cupcakes.
Nutrition Facts : Calories 344 kcal, Carbohydrate 45 g, Protein 3 g, Fat 17 g, SaturatedFat 3 g, Sodium 245 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
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