BANANA CUPCAKE WITH SALTED CARAMEL FROSTING

Ingredients:

2	cups	MAGNOLIA ALL PURPOSE FLOUR
1	tsp	baking soda
1	tsp	iodized fine salt
1/4	tsp	cinnamon powder
1/4	cup	MAGNOLIA ALL-PURPOSE CREAM
1	tsp	vinegar
1	tsp	vanilla extract
1/2	cup	MAGNOLIA BUTTER-LICIOUS! SALTED
1	cup	brown sugar
2	pc	MAGNOLIA BROWN EGGS
1	cup	mashed ripe lakatan bananas
1/2	cup	chocolate chips
1/2	cup	chopped nuts

1/2	cup	sugar
1/4	cup	water
1/4	cup	MAGNOLIA ALL-PURPOSE CREAM
1 (200 g) bar + 1	tbsp	MAGNOLIA BUTTER-LICIOUS! SALTED
1/2	cup	powdered sugar

Procedure:

Preheat oven to 350°F. Line muffin pans with cupcake liners. Set aside.
In a bowl, sift together flour, baking soda, salt and cinnamon. Set aside. In another bowl, combine cream, vinegar and vanilla. Set aside.
In a mixer, cream Butter-licious until light and fluffy. Gradually add brown sugar. Add eggs one at a time, mixing well after each addition. Add cream mixture then flour mixture. Mix well and then add mashed bananas, chocolate chips and nuts.
Scoop into muffin pans and bake for 15 to 20 minutes. Frost with Salted Caramel Frosting.
Make frosting by combining sugar and water in a saucepan. Cook over medium heat, without stirring, until mixture turns amber or golden brown in color. Gradually add cream and whisk until fully mixed. Turn off heat and add 1 tbsp Butter-licious! Mix well and set aside caramel to cool. Meantime, in a mixer, beat remaining Butter-licious! and powdered sugar until light and fluffy. Gradually add caramel and mix well.

Makes 16 pieces.

(Yield: 16 cupcakes/1/2 cup caramel sauce)

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