A Pampered Chef recipe requested by my niece Amber (I made them for her baby shower). These are always a crowd pleaser!
Stickey Caramel Mini Cakes
1 1/2 cups flour
1/2 cup toasted pecans, finely chopped
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups packed brown sugar
3/4 cup (1 1/2 sticks) butter, melted and cooled (do not use margarine)
1/2 teaspoon vanilla
1 Preheat oven to 350. Spray Silicone Floral Cupcake Pan with cooking spray. In Classic Batter Bowl, combine flour, pecans, baking powder and salt and mix well. Combine brown sugar, butter, eggs and vanilla and whisk until smooth.
2 Add butter mixture to flour mixture and fold together just until combined (do not overmix). Using Large Scoop, place 1 level scoop of batter into each well of pan. Bake 18 – 22 minutes or until edges of cake are golden brown. Remove from oven and cool 5 minutes in pan. Carefully invert cakes onto cooling rack.
3 If desired, arrange 5 banana slices in a circle in center of each plate and drizzle with Homemade Caramel Sauce. Place warm cake on top of banana slices and garnish cake with Caramel Drizzle Designs, if desired.
Homemade Caramel Sauce
1/2 cup heavy whipping cream
1/2 cup sugar
1 tablespoon light corn syrup
1 teaspoon water
1/2 teaspoon vanilla
pinch of salt
Microwave cream on high 30 – 40 seconds or until hot. Combine sugar, corn syrup and water in saucepan. Cook over medium high heat 4 – 5 minutes or until sugar is melted. Reduce heat to low and stir until honey colored. (To check color, place small drop onto a white paper plate; repeat until honey color is achieved.) Remove pan from heat. Slowly add cream (mixture will bubble dramatically), stirring constantly until smooth. Add vanilla and salt. Cool 5 – 10 minutes.
Caramel Drizzle Designs
1 Place 1/2 cup sugar, 1 tablespoon corn syrup and 1 teaspoon water in saute pan. Cook over medium high heat 4 – 5 minutes or until sugar is melted, stirring occasionally. Reduce heat to low. Stir syrup until honey colored (see above to check color). Remove pan from heat.
2 Stir sugar constantly until very thick (mixture will mound on spoon). Using small spoon, drizzle caramel in a very thin stream onto Parchment Paper, forming 12 circular designs. Allow to harden then carefully peel from paper.
I also have made these countless times – I have two silicone cake pans to make a double batch because they always go so quickly!