Pear and Banana Cupcakes with Salted Caramel Frosting
 
Ingredients
  • 2 ripened pears, mashed
  • 2 ripened bananas, mashed
  • 1 cup sugar
  • ¼ cup unsweetened applesauce
  • ¼ cup canola oil
  • 3 eggs
  • 3¼ cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • For the Frosting: (from my kitchenaddiction.com)
  • 1 cup sugar
  • 1 tablespoon water
  • ¼ cup (4 tablespoons, ½ stick) unsalted butter
  • ½ cup half and half (or cream)
  • 1 teaspoon sea salt
  • ½ cup shortening (or softened butter)
  • 3-4 cups powdered sugar
Instructions
  1. Combine the dry ingredients together and set aside. Mix together the remaining ingredients in a large bowl leaving the bananas, pears for last. Stir in the dry ingredients and pour your mixture into individual greased muffin tins. Bake at 350 for 15-20 minutes until nice and golden brown. Top with Caramel Frosting
  2. For the Frosting:
  3. To prepare the caramel, combine the sugar and water in a saucepan. Heat over medium-high heat, stirring with a wooden spoon as the sugar melts. Stop stirring when the sugar starts to boil. Let the sugar boil until it is amber colored (but not too dark!). Remove the saucepan from the heat, and add the butter and the half and half. The caramel will foam up and steam, but that’s OK (just keep your face and hands clear and be careful!). Add the sea salt, and whisk vigorously until the caramel comes together. Cool to room temperature.
  4. Transfer the caramel to a large mixing bowl. Add the shortening (or softened butter), and beat on medium speed until light and fluffy. Gradually add the powdered sugar, beating on medium speed, until the icing reaches a spreadable consistency.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2012/01/23/pear-and-banana-cupcakes-with-salted-caramel-frosting/