The flavor combination of caramel and banana jumped out at me as sounding delicious, so I decided to take a chance on a Everyday With Rachael Ray magazine recipe for Caramel Banana Cupcakes. I used Kraft caramels, which are easy to find in the fall prior to Halloween, but harder to find at other times of the year. The cake recipe was slightly complicated, requiring egg whites to be whipped separately, but the frosting was fairly easy to make. Overall, this recipe worked out well and the results were tasty. I would have preferred if the caramels melted just a little more in the center of the cupcakes, I was hoping for an easy caramel filling, while these stayed fairly solid. I think instead of putting in solid pieces, I might cut up the caramels into smaller chunks and disperse them in a few places. With the banana, the cupcakes were moist and had a good texture. I might make this recipe again, but I would probably be inclined to try a different recipe first.