Experimental Banana Fosters Cupcakes

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READY IN: 1hr
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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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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