Banana cupcakes with Root Beer Frosting

Preheat oven to 350 bake or 325 convection

Yield 24 cupcakes

Ingredients for the cup cakes:

1/2 cup (1 stick) butter, unsalted 1/2 cup sugar, white 1/2 cup sugar, dark brown 2 eggs, large 1 1/2 cups (about 3 large) ripe bananas, mashed 2/3 cup buttermilk 1 teaspoon vanilla extract 2 cups flour, all purpose 1 teaspoon baking soda 1/2 teaspoon salt, Kosher Ingredients for the icing: 1 cup (2 sticks) butter, unsalted, room temperature 4 Tablespoons Root Beer Sass Jo Snow Syrup 1 Tablespoon heavy cream Method for the cupcakes: 1. Cream the butter in an electric mixer until light yellow and fluffy, about three minutes. Using a rubber spatula scrape the sides of the bowl down. Cream for one more minute. 2. Add the sugars and beet until fluffy. 3. Add one egg at a time beating well and scraping down the sides of the bowl before adding another. 4. Mix the smashed bananas, buttermilk and vanilla in a bowl. 5. Mix the flour, baking soda and salt together in a bowl. 6. In three additions each add the buttermilk mixture and the flour mixture alternating, ending with the buttermilk. 7. Line cupcake pans with a festive liner. 8. Divide the batter using a 1/3 cup scoop into 24 cupcakes. 9. Bake for 25 minutes or until golden brown and a cake tester comes out clean. 10. Cool completely before removing form pans. Method forJo Snow Root Beer Icing: 1. Using an electric mixer, cream the butter until light and fluffy about 3 minutes. Scrape the sides of the bowl with a rubber spatula and cream for 1 more minute. 2. Add the sugar, continue beating until the butter is light and fluffy. 3. Add the Jo Snow Root Beer Syrup, and heavy cream. 4. Beat for 1 minute longer. The icing should be a lovely spreadable consistency. Assembly of the Banana Root Beer cupcakes: 1. When cupcakes are cool, remove them from the pan. 2. Ice the cupcakes with a small palette knife or use a pastry bag fitted with a round 2A tip. 3. Garnish with gold icing sugar. Note: check bake time and division of batter