banana caramel cupcakes

I bought this new cupcake book at Barnes and Nobles. There's a lot of good recipes for "gourmet" cupcakes, but I haven't had time to try any of it out. Plus, I don't have a lot of baking stuff in my apartment and don't want to buy all of it and have more to pack when I move after graduation. So, when I was packing for spring break at L&G's in sunny California, I packed the book along.

For Easter, I decided to attempt the banana caramel cupcakes. Sooooooo yummy. Below is the receipt and pictures of the process. Sour Cream Banana Cake:
-6 tbsp butter, softened.
-1/2 cup firmly packed brown suger.
-2 eggs.
-1/2 cup self-rising flour
-1/2 cup all-purpose flour
-1/2 tsp baking soda
-1/2 tsp allspice
-2/3 cup mashed overripe bananas
-1/3 cup sour cream
-3 tbsp milk

Filling and decorations
-3 tbsp caramel sauce
-1/2 cup heavy cream, whipped
-2 medium bananas (14 ounces), sliced thinly
-chocolate chips to top (or shaved chocolate)

Baking Instructions:
1. Preheat oven to 350 degrees F. Line 6-hole oversize (Texas) or 12-hole standard muffin pan with paper baking cups.

2. Beat butter, sugar and eggs in a small bowl with electric mixer until light and fluffy.

3. Stir in sifted dry ingredients, banana, sour cream and milk. Divide mixture among baking cups; smooth surface.

4. Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
5. Remove baking cups from cakes.

6. Fold 3 tbsp of the caramel into the whipped heavy cream.

7. Cut cakes horizontally into three slices. Re-assemble cakes with caramel whipped cream and banana slices. (cake, whipped cream, banana slices, cake, whipped cream, banana slices, cake).

8. Top with layer of caramel whipped cream and chocolate chips.
This is the finished product. Get a fork, a glass of milk, and devour away.