Bananas Foster Cupcakes

 

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 Foster Cupcakes
Makes 12-14 cupcakes
Ingredients

Bananas Fosters Cupcakes adapted from Sugar Coated Cottage

Candied Pecan Banana Cupcake

1½ cup all purpose flour
1 cups granulated sugar
½ tsp baking soda
1 tsp cinnamon
½ tsp salt
2 large eggs, room temp
⅓ cup vegetable or canola oil
1 tsp vanilla extract
1 cups mashed ripe banana (about 3 large)
¼ cup milk

Rum Infused Banana Frosting

1 batch Swiss Meringue or Cream Cheese Buttercream
Banana and sugar caramel to taste
1-2 tbsp rum
1 tsp cinnamon

Bananas Foster Sauce

1-2 slicedbananas
½ cup plus 1 tablespoon heavy whipping cream
3 tablespoons spiced rum
1 tablespoon vanilla extract
⅓ cup water
1 cup sugar
¼ teaspoon salt
4 tablespoons unsalted butter, softened

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.
Add in the bananas and stream in the milk. Mix until just combined and batter is formed. Pour into prepared muffin tin. Bake for 16-18 minutes or until toothpick inserted comes out clean.mbined.

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!

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