Cupcake Hero - Liquor

So I think I’m completely addicted to blog events now.  I have been eyeing this contest for a while and figure this was an appropriately themed month to join in since the theme was…

I had been wanting to make bananas foster ever since one of my girlfriends told me that her chef boyfriend made it for her and it was so delish.  I figured I’d try to put bananas foster into a cupcake.  I was pretty pleased with my ingenuity, especially since I searched and searched and couldn’t find a recipe.  Then, much to my chagrin, I found one on Wilton’s site.  It had been done.  But that’s ok.  I used their recipe skeleton, measurements for butter, sugar, flour, etc., but really kind of did my own thing!  I actually fostered the bananas (I so know that’s not right) in brown sugar, butter, cinnamon and rum.  And yes, I flambéed those suckers.  The frosting recipe came from my ole buddy CB’s blog.  I adjusted that one also.

 So here’s my take on…
Bananas Foster Cupcakes
Makes about 18 cupcakes

For the Bananas:
(adapted from Williams-Sonoma)

1 1/2 sticks unsalted butter
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
2 ripe, but still firm bananas quartered (halved crosswise, then lengthwise)
2 tablespoons dark rum
1/2 teaspoon vanilla extract

• In a saute pan over medium heat, combine the butter, brown sugar, and cinnamon.  Cook until butter melts and sugar is dissolved (4 to 5 minutes)
• Add the banana slices and cook until tender, turning once for 1 to 2 minutes per side.
• Stir together rum and vanilla.  Turn off the burner and add the rum mixture to the pan. 
• Using a long match, light the alcohol by placing the flame just in the outer edge of the pan.  Stand as far back as possible.  The flame should extingish in a few seconds. 
• Gently shake the pan from side to side to coat the bananas with the sauce.
• Spoon the bananas into a bowl and set aside.

For the Cupcakes:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon dark rum
Banana mixture already prepared
3/4 cup sour cream

• Preheat oven to 350 degrees.
• In a large bowl, cream butter and sugar with electric mixer until light and fluffy. 
• In a medium bowl, combine the flour, baking soda, and salt.
• Add eggs, vanilla, rum and banana.  Mix well.
• Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
• Pour into prepared cupcake pans.
• Bake 20 – 25 minutes or until toothpick inserted comes out clean.
• Cool for 1- minutes in pan on rack.  Remove and cool completely before frosting.

For the frosting:

8 ounces cream cheese, softened
1 teaspoon ground cinnamon
3 cups powdered sugar, sifted
1/2 cup butter, softened
3/4 teaspoon vanilla
1/2 teaspoon dark rum

• Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.
• Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.

And there you have it! 

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