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
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!