<p>Well, my 8-year-old son turned 9 this weekend, and I made my famous banana cupcakes with caramel frosting tonight for him to take to school this morning. I make these frequently and they always turn out well, but tonight’s batch are substandard. The texture is a little off and they didn’t rise all that well. I’m trying to decide whether to send them in or make another batch tomorrow - they’re borderline.</p>
<p>The only thing that I did differently was to substitute 1/2 cup of powdered sugar for granulated, because I had only 1 cup and needed 1.5. Did that make a difference?</p>
<p>According to this website, 1 3/4 cups powdered sugar is equal to 1 cup granulated, so more powdered is needed to equal the same amount of granulated.</p>
<p>I’m happy to provide the recipes, both from Cooking Light.</p>
<p>Banana Layer Cake with Lemon-Cream Cheese Frosting
Published: Cooking Light-05/01/99</p>
<p>INGREDIENTS
Cooking spray
1 tablespoon all-purpose flour
1-1/2 cups sugar
1/3 cup vegetable shortening (I use butter)
1 teaspoon vanilla extract
3 large eggs
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana (about 2)
1/2 cup low-fat buttermilk
Lemon-Cream Cheese Frosting (I use caramel frosting instead)
1-1/2 cups sliced ripe banana (about 2) (I skip this)</p>
<p>INSTRUCTIONS
Preheat oven to 350°F.
Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
Beat sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking soda, and salt, stirring well with a whisk. Combine the mashed banana and buttermilk. Add the flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350°F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.
Place 1 cake layer on a plate; spread with 1/2 cup Lemon-Cream Cheese Frosting. Arrange banana slices over frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Chill 1 hour. Store cake loosely covered in refrigerator. </p>
<p>Ingredients
1 cup packed dark brown sugar
1/2 cup 1% low-fat milk
2 tablespoons butter or stick margarine
1/4 teaspoon salt
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Directions
Combine 1 cup brown sugar, milk, butter, and 1/4 teaspoon salt in a medium saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until slightly thick (about 5 minutes), stirring occasionally. Remove from heat. Add the powdered sugar and 1 teaspoon vanilla; beat with a mixer at medium speed until smooth and slightly warm. Cool 5 minutes (icing will thicken as it cools).</p>
<p>I am an occasional baker and had no idea there was cornstarch in powdered sugar. That is what I love about this forum, you learn something new everyday!</p>
<p>I love the recipe and will have to try it, but not on my family. The males in the family HATE bananas! I on the other hand love banana bread and what could be bad about banana cupcakes with caramel icing, another favorite of mine! :-)</p>
<p>Caramel frosting sounds delicious. Snowball I have the same problem. No one else would eat them and I would have to eat the whole batch.
I agree about not remaking them for 9 year-olds. After 3 yrs of working the elementary school bake sale I realize most kids just lick the frosting off the top. Put a gummy candy on the top and they won’t even notice the cupcakes look a little stunted.
Is frosting versus icing a regional term? I say frosting.</p>
<p>I was also amazed to learn about the cornstarch in powdered sugar. </p>
<p>mom60, I think of frosting as a thick, creamy substance and icing as a think, harder, shiny coating. But I actually use this caramel frosting in a thin layer, because it is so sweet.</p>
<p>I already arranged to bring them in tomorrow, and begged over-ripe bananas from neighbors, so I’m committed to making them again. They are quite easy, fortunately.</p>
<p>I also have the world’s best banana bread recipe, also from Cooking Light, made with rum and coconut, with lime glaze. Anyone interested in that one?</p>