Bananas Foster Cupcakes!
Mmm, the rum infused, Banana praline tones, with caramel syrup and more rum flambeé… I think I would have preferred a Brown Sugar Swiss Meringue Buttercream, or a Salted Caramel buttercream instead though! I don’t think the banana cake went too well with the buttery vanilla – tasted a tad too flat. Bananas Foster needed to be a bit more naughty with warmer flavor profiles I think! If it were up to me I’d definitely up the rum level.
I liked the toppings though! Might make it a heavier drizzle effect next time too, and fill the insides with gooey butterscotch.
For the recipe, I tried a new recipe from Sugar Coated Cottage that is oil based but it ended up a bit dense – I think I may prefer Cupcake Jemma’s recipe instead if I were to make this again!
Bananas Fosters Cupcakes adapted from Sugar Coated Cottage
Candied Pecan Banana Cupcake
1½ cup all purpose flour
Rum Infused Banana Frosting
1 batch Swiss Meringue or Cream Cheese Buttercream
Bananas Foster Sauce
|To make Candied Pecan Banana Cupcake
Preheat oven to 350 degrees F. Line cupcake tray with liners
In bowl or mixer add in all the dry ingredients. Add in the eggs, oil and vanilla, mix until just combined.
Rum Flambee Banana Frosting
Make a batch of Bananas Flambé caramel sauce. In a small bowl, whisk together cream, rum, and extracts; set aside. In a medium heavy saucepan, combine ⅓ cup water, sugar, and salt. Bring mixture to a boil over medium heat, whisking constantly. Reduce heat to medium-low, and cook, without whisking, until a candy thermometer reads 350°, 10 to 15 minutes. Remove from heat, and carefully whisk in butter until melted. Hot steam will form as butter is added. Add cream mixture to sugar mixture, and whisk until smooth. Cool sauce to room temperature, at least 1 hour. Whisk before using.
Infuse with Cream Cheese buttercream or Swiss Meringue buttercream. Decorate with extra cinnamon and Bananas Foster!