Banana Foster Cupcakes

Oh man, finally done midterms for the Reading Week. I’m so glad because I have just developed a lovely little cold and am effing exhausted!
Let us start off the break with some sassy little rum-filled cupcakes!

Banana Bonanza

 
Actually, to be honest, this recipe is just a ton of butter, cream, rum, and sugar. So, like, the best recipe ever.  I adapted it from TheButterDish and it is incredibly rich! I could only eat half of one.

Banana Buttons

We start off with a delicious banana cupcake batter, and bake it till golden. We then fill each lil’ cake with a sinfully delicious spoonful of banana’s foster. We slather the baby in a rich vanilla frosting and top it off with gorgeous caramel sauce. Yee!!

fillin'

Banana’s Foster Cupcakes 

Cake:

• 1 1/4 all purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 extremely ripe bananas
• 2 tsp vanilla extract
• 1/2 cup heavy cream
• 3/4 cup sugar
• 1/2 cup unsalted butter
• 2 eggs

Banana Foster Filling:

• 2-3 tbsp butter
• 3/4 cup brown sugar
• 2 large bananas
• 1 tsp vanilla
• 1/4 cup spiced rum

Frosting:

• 1 cup butter, room temperature
• 3 1/2 cups confectioners sugar
• 1/4 tsp salt
• 2 tsp vanilla

Caramel Sauce:

• 1 1/4 cups granulated sugar
• 1/4 cup water
• 1 cup heavy cream
• 1 tsp vanilla
• 1/4 cup rum

Directions:

Preheat oven to 350 degrees F. Grease a muffin tin.

For cake, mix together salt, baking soda and powder, and flour. Set aside. In another small bowl, mix together mashed banana, vanilla, and cream. Set aside. Using a hand mixer, beat butter and sugar together until fluffy. Slowly add in eggs. When combined, alternate between adding flour ingredients and banana mixture until everything is combined. Pour batter

Suga on suga

in to muffin tin and bake for 20 minutes. When finished, cool for ten minutes and then ten more in the fridge.

For Banana foster, melt butter in a larger sauce pan on medium heat. When melted, add sugar and stir until mixture is bubbly and a deep golden colour. Add bananas, in small, diced pieces, to butter mixture. Stir bananas in sauce for 4 minutes, until bananas have a golden colour. Add rum, and continue cooking for 4 minutes. When finished, banana mixture should be a thick, caramel-like sauce.

Cut out the middles of the cupcakes, and pour in the banana foster sauce. Cool.

For frosting, beat butter and sugar together. Add in vanilla and salt, and beat until combined. Cool. When cooled enough, pipe frosting, or just spread it on cupcakes.

For caramel, heat sugar and water over medium heat in a sauce pan. Cook for ten minutes until amber in colour and reduced in volume. Remove form heat, add cream, and continue to heat until boiling. Remove form heat and stir in vanilla and rum.  Transfer caramel to a bowl, and refrigerate for 45 minutes until cool yet pourable. When read, drizzle caramel atop cupcakes.

Garnish with banana slices, or even coconut shreds, and enjoy!

Rum all around!

 

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