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Banana Caramel Cupcakes with Browned Butter Buttercream Frosting 

Makes: 18–24 cupcakes | Prep Time: 30–40 minutes | Bake Time: 20–25 minutes |

Decorating Time: 30–45 minutes

These delicious cupcakes take the humble banana to new heights. A light banana cupcake filled with caramel and topped with browned butter buttercream frosting is perfect for a cozy family gathering or a sweet personal treat.

 

Recipes to prepare before you begin:

• Browned Butter
• ½ recipe Caramel Filling
• Browned Butter Buttercream Frosting

 

Browned Butter

Makes: Slightly under 1 cup | Prep Time: 5–10 minutes | Cooling Time: 10–20 minutes

Browned butter is simple to make and adds a wonderful caramelly-nutty flavour to your baked goods. Keep in mind, though, browned butter is not always interchangeable with regular butter due to the reduced water content that results from the browning process.

 

Ingredients:

• 1/2 pound (225 g) cubed butter

 

Directions:

1. To brown the butter, place the butter into a medium-sized saucepan over medium heat. Once the butter is melted, continue heating. It will foam and rise quite a bit in the pan, but once the foam subsides, stir constantly until the milk solids turn a deep golden brown. Be vigilant, as this process can happen quite quickly.
2. Transfer the melted butter and all the solids into a bowl and allow it to cool. If not using right away, place in an airtight container and store in the fridge for up to 5 days.

 

Caramel Filling

Makes: About 1½ cups | Prep Time: 20–30 minutes | Cooling Time: 10–20 minutes

Making caramel is not for the faint of heart. Caramel can go from perfect to burnt in seconds. Learning to make homemade caramel takes practice and patience, but once you have mastered it, you will find yourself making it more often, even for a weeknight treat. This recipe is intended for use as a filling for cakes.

 

Ingredients:

• ¾ cup (150 g) whipping cream

• ½ tsp vanilla extract

• ⅓ cup (80 g) water

• 1½ cups (300 g) granulated sugar

• 2 Tbsp (40 g) light corn syrup

• ½ tsp salt

• 1 tsp lemon juice

• ⅓ cup (75 g) butter, cubed

 

Directions:

1. Place the whipping cream and the vanilla into a small-sized saucepan and bring to a boil over medium heat. (This step can also be done in a microwave using a microwave-safe bowl.) Cover and set aside until needed.
2. Add the water, sugar, corn syrup, and salt into a medium-sized pot. Combine with a spatula, then cover with a plate and bring to a boil over medium-high heat.
3. Continue to boil the sugar mixture, swirling the pan occasionally until the mixture turns a golden amber colour.
4. Remove the pot from the heat and carefully pour the warm cream into the hot sugar, whisking constantly until combined. Be sure to wear an oven mitt on your stirring hand, as there can be lots of steam, and the caramel will bubble and splatter.
5. Add the lemon juice and whisk until combined. Then add the butter and whisk until the mixture is well combined.
6. Transfer the caramel to a medium-sized bowl and use as directed in the recipe.
7. Place any leftover caramel in an airtight container and store in the fridge for up to 3 weeks.

 

Browned Butter Buttercream Frosting

Makes: About 3 cups | Prep Time: 15–20 minutes

Incorporating browned butter into any recipe enhances the flavour by adding a rich, nutty caramel flavour. When added to our original vanilla buttercream frosting, it elevates the taste to a whole new level of deliciousness. Use it to top any flavour of cake, but it pairs exceptionally well with our banana and chocolate cakes. 

 

Recipe Required: Browned Butter

 

Ingredients:

• 4¼ cups (560 g) icing sugar
• ½ cup (120 g) whipping cream
• 2 tsp vanilla extract
• ½ cup + 2 Tbsp (145 g) butter, softened
• ½ cup + 2 Tbsp (145 g) browned butter

 

Directions:

1. Measure the icing sugar into a large bowl and set aside.
2. Measure the whipping cream and vanilla into a glass measuring cup or small bowl and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and browned butter on medium speed for 2–3 minutes.
4. Stop the mixer and scrape down the sides of the bowl. With the mixer on low speed, gradually add the icing sugar, then slowly add the whipping cream and vanilla. Continue to mix on low for about a minute or until it is well combined.
5. Stop the mixer, scrape down the sides of the bowl, then turn the mixer to medium-high speed and beat for 5 minutes. Turn off the mixer, scrape down the sides of the bowl again, then resume mixing at medium-high speed for an additional 5–10 minutes or until it is light and fluffy to the touch.
6. Use buttercream frosting as directed in the recipe.
7. Place any leftover buttercream frosting in an airtight container and store in the fridge for up to 5 days or in the freezer for up to 3 months.

 

Cupcakes

Makes: 18–24 cupcakes

 

Ingredients:

• 2 ripe bananas, mashed
• ½ cup (130 g) sour cream
• 1½ cups (220 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup (170 g) butter
• 1¼ cups (250 g) granulated sugar
• 2 eggs
• ¾ tsp vanilla extract

 

Directions:

1. Position a rack in the centre of your oven and preheat it to 350°F. Line two cupcake tins with cupcake papers. In a small bowl, mix together the bananas and sour cream and set aside.
2. In a medium-sized bowl, add the flour, baking powder, and salt. Whisk to combine and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for about a minute. Gradually add the sugar. Stop the mixer and use a spatula to scrape the sides of the bowl. Continue mixing on medium speed for 5–8 minutes or until the mixture becomes pale and fluffy.
4. Crack the eggs into a small bowl, turn the mixer to low, and add the eggs one by one, then add the vanilla. Mix for 30 seconds. Stop the mixer and scrape the bowl, then turn the mixer to medium-high speed and mix for about a minute or until everything is well combined.
5. Stop the mixer, scrape down the sides of the bowl, and continue to mix on low speed. Slowly add the banana and sour cream mixture. Turn the mixer to medium speed and continue to mix for about a minute or until well combined. (The mixture may split, and that is okay.)
6. Turn the mixer to low speed and slowly add the flour mixture. Turn the mixer to medium speed and continue to mix for 2 minutes or until well combined.
7. Using a cookie scoop or spoon, scoop the batter into the prepared pans, filling each well about two-thirds full. Bake the cupcakes for 20–25 minutes or until a toothpick inserted into the centres comes out clean.
8. Let the cupcakes cool for 10 minutes, then carefully remove them from the pans and transfer them to a wire rack to cool completely (about half an hour) before frosting.
9. While the cupcakes are cooling, prepare the browned butter buttercream frosting. Then refer to How to Fill a Cupcake with Filling or Buttercream (below), using the caramel filling and the browned butter buttercream for icing the cupcakes.

 

How to Fill a Cupcake with Filling or Buttercream

1. Position the apple corer or small round cookie cutter in the centre of the cupcake. Press about three-quarters of the way into the cupcake and remove the piece of cupcake. 
2. Transfer the filling you are using into the pastry bag, fit with a #10 round tip (if using). Pipe the filling into the hole of the cupcake until it reaches the top. 
3. Fill all the cupcakes, then frost with the butter-cream frosting of your choice.

 

How to Pipe Buttercream Frosting onto Cupcakes

1. With a pastry bag half full of buttercream, hold the top of the bag in your dominant hand.
2. Next, place the tip of the pastry bag in the middle of the cupcake. Apply even, steady pressure to the bag with your dominant hand as you start frosting, moving from the centre to the outside edge of the cupcake in a circular motion, gradually working your way back toward the centre. It takes three or four full turns around the cupcake to achieve the perfect swirl.

• Pro Tip: The key to successful piping is controlling the pressure you apply to the pastry bag.

 

 

Double Chocolate Sandwich Cookies

Makes: About 40 cookies  |  Prep Time: 30–40 minutes  |  Bake Time: 10–12 minutes | Decorating Time: 10–15 minutes

This recipe is inspired by a biscotti recipe our mom used to make at Christmas time. In the bakeries, you will always find the original: two dark chocolate cookies sandwiched with Cream Cheese Buttercream Frosting. This is our classic combination; however, any of the buttercream frosting recipes in this book can be used as a filling. A few of our favourites include chocolate, strawberry, and mint.

 

Recipes Required: Cream Cheese Buttercream Frosting

 

Ingredients:

• 2½ cups (375 g) all-purpose flour
• 1¼ cups (150 g) cocoa powder, sifted
• 1 tsp baking soda
• ¾ tsp salt
• 1 cup (225 g) butter
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) firmly packed brown sugar
• 2 eggs
• 2 tsp vanilla extract

 

Directions:

1. Position a rack in the centre of your oven and preheat it to 350°F. Line cookie sheets with parchment paper.
2. In a medium-sized bowl, add the flour, cocoa powder, baking soda, and salt. Whisk to combine and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for about a minute. Gradually add the sugars. Stop the mixer and use a spatula to scrape the sides of the bowl. Continue mixing on medium-high speed for 5–8 minutes or until the mixture becomes pale and fluffy.
4. Crack the eggs into a small bowl. Turn the mixer to low and add the eggs one by one, then add the vanilla. Mix for 30 seconds. Stop the mixer and scrape the mixing bowl, then turn the mixer to medium-high speed and mix for about a minute or until everything is well combined.
5. Stop the mixer, scrape the bowl, and continue to mix on low speed. Slowly add the flour mixture and mix for about 2 minutes or until well combined.
6. Using a cookie scoop, drop the scoops of dough onto the prepared cookie sheets about 2 inches apart.
7. Bake for 10–12 minutes.
8. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
9. While the cookies are cooling, prepare the cream cheese buttercream. Follow the directions for How to Pipe Buttercream Frosting onto Cupcakes (below), but use a #10 round tip, to fill the cookies.

• Pro Tip: It can be difficult to determine when dark chocolate cookies are finished baking. Check the cookies a couple of minutes before the timer goes off. You’ll notice they still have a sheen on top. The cookies are baked once you no longer see the sheen.

 

Cream Cheese Buttercream Frosting

Makes: About 3½ cups | Prep Time: 15–20 minutes

Our Red Velvet Cupcake owes its fame to this buttercream frosting. In addition to our red velvet cupcakes, we pair it with chocolate to make our our Dark Angel cupcake and sandwich it between dark chocolate cookies for our take on a famous chocolate sandwich cookie!

 

Ingredients:

• 4¼ cups (560 g) icing sugar
• 1¼ cups (280 g) butter, softened
• ¾ cup (160 g) cream cheese
• 1 tsp vanilla extract

 

Directions:

1. Measure the icing sugar into a large bowl and set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium speed for 2–3 minutes.
3. Stop the mixer and scrape down the sides of the bowl. With the mixer on low speed, gradually add the icing sugar. Mix until well combined, then add the vanilla. Continue to mix on low for about a minute.
4. Stop the mixer, scrape down the sides of the bowl, then turn the mixer to medium-high speed and beat for 5 minutes. Turn off the mixer, scrape down the sides of the bowl again, then resume mixing at medium-high speed for an additional 2–5 minutes or until it is light and fluffy to the touch.
5. Use buttercream frosting as directed in the recipe.
6. Place any leftover buttercream frosting in an airtight container and store in the fridge for up to 5 days or in the freezer for up to 3 months.

• Note: To determine when your buttercream frosting is ready, scoop a small amount onto your spatula, then gently tap it against the side of the bowl. If the buttercream frosting easily falls off the spatula, it is ready. If it stays on the spatula, continue mixing on medium-high speed until it reaches the desired consistency.

 

 

Magic Cookie Bar

Makes: One 8x8 inch square pan | Prep Time: 15–20 minutes | Bake Time: 30–35 minutes

Made with a buttery, crunchy cornflake base and layered with chocolate, coconut, and pecans, this bar is generously drizzled with sweetened condensed milk, resulting in a perfect and irresistible dessert.

 

Ingredients:

• 4 cups (100 g) cornflakes, crushed
• ¼ cup (55 g) granulated sugar
• ½ cup (113 g) butter, melted
• 1 cup (200 g) dark chocolate chunks
• 1½ cups (150 g) shredded sweetened coconut
• 1 cup (140 g) pecan pieces
• 1 can (380 g) sweetened condensed milk

 

Directions:

1. Position a rack in the centre of your oven and preheat it to 350°F. Butter an 8- × 8-inch square cake pan and line it with parchment paper trimmed to fit the bottom and the sides of the pan.
2. In a medium-sized bowl, crush the cornflakes using your hands or a wooden spoon. Add the sugar and melted butter and mix until well combined.
3. Transfer the mixture into the prepared pan and use an offset spatula or the back of a spoon to evenly spread it to the edges of the pan.
4. Sprinkle the dark chocolate chunks evenly over the cornflake base, followed by the coconut and then the pecans.
5. Pour the can of condensed milk evenly over the layered ingredients, ensuring it reaches into the corners of the pan.
6. Bake for 30–35 minutes or until the top is golden brown.
7. Place the pan on a wire rack to cool completely, then remove the bar from the pan and cut into 16 equal pieces.

 

 

Strawberry Cake with Strawberry Cream Cheese Buttercream Frosting

Makes: Two 8-inch cakes | Prep Time: 2–3 hours | Bake Time: 25–30 minutes | Decorating Time: 30–45 minutes

Creating this cake involves preparing a few recipes, but the result is absolutely worth the effort. Originally created for a Mother’s Day menu, this delicious cake makes any special occasion just a little more special.

 

Recipes Required:

• ½ recipe Cream Cheese Buttercream Frosting
• ½ recipe Strawberry Buttercream Frosting

 

Ingredients:

• 2¼ cups (335 g) all-purpose flour
• 1 Tbsp baking powder
• ½ tsp salt
• ½ cup (113 g) butter, softened
• 1¼ cups (250 g) granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 cup (250g) milk
• 1 cup (175 g) fresh strawberries, chopped into 1-inch pieces

 

Directions:

1. Position a rack in the centre of your oven and preheat it to 350°F. Butter two 8-inch round cake pans and place parchment paper at the bottom of each pan.
2. In a medium-sized bowl, add the flour, baking powder, and salt. Whisk to combine and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for about a minute. Gradually add the sugar. Stop the mixer and use a spatula to scrape the sides of the bowl. Continue mixing on medium-high speed for 5–8 minutes or until the mixture becomes pale and fluffy.
4. Crack the eggs into a small bowl, turn the mixer to low, add the eggs one by one, then add the vanilla. Mix for 30 seconds. Stop the mixer and scrape the mixing bowl, then turn the mixer to medium-high speed and mix for about a minute or until everything is combined.
5. 5top the mixer, scrape the bowl again, then turn it to low speed. Add about ½ of the flour mixture, allow to combine, then add the milk and mix until combined. Add the remaining flour mixture and mix on low until everything is combined. Turn mixer to medium speed and mix for 2 more minutes or until a smooth batter forms.
6. Remove the bowl from the mixer and use a spatula to gently fold the chopped strawberries into the batter.
7. Divide the batter equally between the prepared pans. Bake the cakes for 25–30 minutes or until a toothpick inserted into the centre comes out clean.
8. Let the cakes cool for 10 minutes, then carefully remove them from the pans and transfer them to a wire rack to cool completely (about an hour) before assembling.
9. While the cakes are cooling, prepare the cream cheese buttercream and strawberry buttercream. To make strawberry cream cheese buttercream: mix equal parts of cream cheese buttercream and strawberry buttercream together.
10. Refer to how to Ice a Two-Layer Cake (below) and How to Add Filling to a Layer Cake below), using the graham cracker crumbs for the filling layer and the strawberry cream cheese buttercream for the frosting.

 

Cream Cheese Buttercream Frosting

Makes: About 3½ cups | Prep Time: 15–20 minutes

Our Red Velvet Cupcake owes its fame to this buttercream frosting. In addition to our red velvet cupcakes, we pair it with chocolate to make our our Dark Angel cupcake and sandwich it between dark chocolate cookies for our take on a famous chocolate sandwich cookie!

 

Ingredients:

• 4¼ cups (560 g) icing sugar
• 1¼ cups (280 g) butter, softened
• ¾ cup (160 g) cream cheese
• 1 tsp vanilla extract

 

Directions:

1. Measure the icing sugar into a large bowl and set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium speed for 2–3 minutes.
3. Stop the mixer and scrape down the sides of the bowl. With the mixer on low speed, gradually add the icing sugar. Mix until well combined, then add the vanilla. Continue to mix on low for about a minute.
4. Stop the mixer, scrape down the sides of the bowl, then turn the mixer to medium-high speed and beat for 5 minutes. Turn off the mixer, scrape down the sides of the bowl again, then resume mixing at medium-high speed for an additional 2–5 minutes or until it is light and fluffy to the touch.
5. Use buttercream frosting as directed in the recipe.
6. Place any leftover buttercream frosting in an airtight container and store in the fridge for up to 5 days or in the freezer for up to 3 months.

• Note: To determine when your buttercream frosting is ready, scoop a small amount onto your spatula, then gently tap it against the side of the bowl. If the buttercream frosting easily falls off the spatula, it is ready. If it stays on the spatula, continue mixing on medium-high speed until it reaches the desired consistency.

  

Strawberry Buttercream Frosting

Makes: About 3½ cups | Prep Time: 15–20 minutes

Strawberry Buttercream Frosting, as a topping on both chocolate and vanilla cupcakes, is a signature menu item in our bakeries.

 

Ingredients:

• 4 cups (500 g) icing sugar
• ⅓ cup (75 g) strawberry purée
• 1 Tbsp whipping cream
• 1 drop red gel food colouring
• 1 drop burgundy gel food colouring
• 1¼ cups (280 g) butter, softened

 

Directions:

1. Measure the icing sugar into a large bowl and set aside.
2. Measure the strawberry purée, whipping cream, and food colouring into a glass measuring cup or small bowl and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for 2–3 minutes.
4. Stop the mixer and scrape down the sides of the bowl. With the mixer on low speed, gradually add the icing sugar, then slowly add the strawberry purée mixture. Continue to mix on low for about a minute or until it is well combined.
5. Stop the mixer, scrape down the sides of the bowl, then turn the mixer to medium-high speed and beat for 5 minutes. Turn off the mixer, scrape down the sides of the bowl again, then resume mixing at medium-high speed for an additional 5–10 minutes or until the buttercream is light and fluffy to the touch.
6. Use buttercream frosting as directed in the recipe.

• Place any leftover buttercream frosting in an airtight container and store in the fridge for up to 5 days or in the freezer for up to 3 months.

 

How to Ice a Two-Layer Cake

Cutting the Cakes

• After the cakes have cooled, remove the parch-ment from the bottom of the cakes and trim off the domed part of the cake, removing as little cake as possible. Put the trimmed cake aside and use it as a delicious snack to share (or not) before you serve your finished cake!
• Place a small amount of buttercream in the centre of the cake board, then position one layer of cake in the middle of the board.

 

Filling the Cake and the Buttercream Crumb Coat

• Place approximately 1 cup (220 g) of buttercream onto the middle of the cake. Use an offset spatula to evenly spread the buttercream to the edges of the cake.
• Stack the second layer of cake, cut side down, on top of the first layer. Place approximately 1 cup (220 g) of buttercream onto the middle of the cake. Gently and evenly spread the buttercream over the sides and top of the cake. Refrigerate for 10–20 minutes.

 

Applying the Final Coat of Buttercream

• Remove the cake from the refrigerator and place approximately ¾ cup (170 g) of buttercream onto the middle of the cake. Using the offset spatula, evenly spread the buttercream over the sides and top of the cake. Repeat the process if any cake is visible through the buttercream.

 

How to Add Filling to a Layer Cake

Cutting the Cakes

• After the cakes have cooled, remove the parch-ment from the bottom of the cakes and trim off the domed part of the cake, removing as little cake as possible. Put the trimmed cake aside and use it as a delicious snack to share (or not) before you serve your finished cake!
• Place a small amount of buttercream in the centre of the cake board, then position one layer of cake in the middle of the board.

 

Filling the Cakes

• Place approximately ½ cup (110 g) of buttercream onto the middle of the cake. Use an offset spatula to evenly spread the buttercream to the edges of the cake.
• Fill a 14-inch pastry bag (fit with a large round tip) with buttercream. Pipe a border around the outside edge of the cake to create a dam. Place ½ cup of filling or crumbs onto the middle of the cake and spread evenly with an offset spatula to the buttercream dam.
• Stack the second layer of cake, cut side down, on top of the first layer. Place approximately 1 cup (220 g) of buttercream onto the middle of the cake. Gently and evenly spread the buttercream over the sides and top of the cake. Refrigerate the cake for about 10–20 minutes.

 

Applying the Final Coat of Buttercream

• Remove the cake from the refrigerator and place approximately ¾ cup (170 g) of buttercream onto the middle of the cake. Using the offset spatula, evenly spread the buttercream over the sides and top of the cake. Repeat the process if any cake is visible through the buttercream.