Experimental Banana Fosters Cupcakes
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
32 cupcakes
- Serves:
- 18
ingredients
- 1 (18 1/4 ounce) box supreme banana cake mix
-
For the Syrup
- 1⁄2 cup sugar
- 1⁄8 cup water
- 2 tablespoons butter
- 2 tablespoons rum
-
For the Frosting
- 1⁄2 cup butter
- 1⁄2 cup light brown sugar
- 4 tablespoons half-and-half
- 1 teaspoon vanilla extract
- 1 dash salt
- 4 cups confectioners' sugar
- 1⁄2 cup dark rum
-
For the Topping
- dried banana pieces
- black sugar
- chocolate sprinkles (or whatever color you prefer)
directions
-
For the cake:
- Prepare the cake mix as according to the package.
- Line a muffin or cake pan with foil cupcake wrappers. Make sure to use foil because we are going to soak the cupcakes with a rum syrup. The paper cupcake jobs won't do any good here.
- Pour the batter into foil cupcake liners and bake according to the package's directions.
- Let the cupcakes cool down a bit but be sure to leave in the cupcake pans for now.
-
For the Syrup:
- Combine the sugar, water and butter in a sauce pan and bring to a boil.
- Take it off the heat and add the rum.
- Put it back on the heat and let it come back up to a boil.
- Spoon one tablespoon of the syrup into the cupcakes and let soak. I tend to add around 1 1/2 to 2 tablespoons depending on my mood. After soaking let the cupcakes cool completely so they can be frosted.
-
For The Frosting:
- Melt butter and sugar in saucepan, bring to a boil for one minute.
- Remove from heat, stir in half and half and salt.
- Let cool completely.
- Add to mixer, whip until smooth.
- Add the sugar one cup at a time and mix until smooth.
- Add vanilla extract and rum, mix throughly and chill until ready for use.
- Pipe or frost the cupcakes using the frosting.
- After frosting, top the cupcakes with a dried banana chip placed in vertically. Also top with a combination of chocolate jimmies (or sprinkles) and black sugar used sparingly.
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RECIPE SUBMITTED BY
Xexe383
Ventnor City, New Jersey
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