Banana Pineapple Cupcakes with Caramel Fondant

Must try this... I found this recipe on Brooke McLay's blog
http://www.cheekykitchen.com/2009/03/ex.html
Check it out the picture of the cupcakes on her site.

1 white cake mix
2 eggs
2 banana's
8 oz. crushed pineapple, undrained
2 T. olive oil
1 tsp. cinnamon
1 tsp. ginger
1/3 c. crushed macadamia nuts (optional)
Seeds from 1/2 vanilla bean

With an electric mixer, mix all ingredients together in a large bowl. Batter will be thick. Spoon into mini-muffin pan, lined with small cupcake papers. Bake 350 degrees for 10-12 minutes, or until cupcakes spring back when touched lightly. Remove and cool.


Two Spoon Caramel Fondant
One spoon to stir, and one to lick.

20 caramels
1/2 c. butter
2 lb powdered sugar
1/4 c. milk

In a large, microwave-safe bowl, melt caramels and butter together, stirring every 30 seconds until fully melted. Using an electric mixer on high, slowly beat in half of powdered sugar and half of milk. Continue to add sugar and milk, until a thick-but-spreadable consistency is reached. (Note: you may not need all the sugar or milk. Add it slowly at the end, there!)
Frost muffins while they are barely warm.

Allow frosting to cool and set before serving.