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, add the buttermilk mixture and the flour mixture alternating, ending with the buttermilk.
7. Line cupcake pans with a festive liner.
8. Fill cupcake cups 2/3 full.
9. Bake for 25 minutes or until golden brown and a cake tester comes out clean.
10. Cool completely before removing from pans.
Method for Jo 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.
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