Pastry by Saloni

Salted Caramel Sauce Instructions
1 Add all the sugar to a medium sized saucepan to make a dry caramel.
2 Let the sugar melt on low heat to an amber caramel color. This can take a few minutes,
3 Stir occasionally with a spatula if needed for even heat distribution.
4 When sugar is completely dissolved & golden brown (not dark), add a few knobs of butter at a time and stir with a heatproof spatula.
5 Pour warm heavy cream in a slow stream and mix until fully combined.
6 Allow the caramel to boil on low heat for a minute, remove from heat.
7 Add salt & stir.
8 Store in a heatproof container and cover the surface with cling film. Refrigerate for up to 2 weeks.
Banana Cupcakes Instructions
10 Preheat the oven to 350f (175C). Line a cupcake tray with cupcake liners.
11 Combine milk and vinegar in one bowl. Let it sit for 10 minutes until it is slightly curdled.
12 Add mashed banana, oil, and both sugars to the milk.
13 Mix with a hand whisk until sugar is dissolved.
14 Mix dry ingredients into liquid ingredients, stir until fully combined.
15 Fill the cupcake liners about two-thirds full with batter and bake for 12-15 minutes.
Cream Cheese Frosting Instructions
17 Whip butter & powdered sugar in a mixing bowl using an electric whisk or a paddle attachment for 5 min until fluffy & creamy.
18 Add cream cheese & vanilla.
19 Mix for 1 minute until the frosting is smooth.
20 Use a round nozzle fitted in a piping bag to frost cupcakes as shown. I have used ateco #804 piping tip.
21 Fill the middle with salted caramel sauce.
22 Store in an airtight container in the refrigerator, these cupcakes will stay fresh for 3-4 days. Bring them to room temperature before serving for the best texture and flavor.