BANANAS FOSTER CUPCAKES
Caramel filling and rum-buttercream frosting transform yellow cake mix into a decadent bananas foster cupcake dessert.
Provided by By Deborah Harroun
Categories Dessert
Time 1h15m
Yield 30
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups.
- Make Cupcakes. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 1 minute. Add bananas and rum extract; beat on medium speed until combined, about 30 seconds. Fill muffin cups 3/4 full.
- Bake 18 to 23 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely before filling and frosting, about 30 minutes.
- In center of each cooled cupcake, cut out a cone shape 3/4 inch in diameter on top by 3/4 inch deep, using a sharp paring knife. Cut off pointed end of each cone, reserving tops. Fill each cavity with about 1 teaspoon dulce de leche; cover with reserved tops, pressing in lightly.
- Make Rum-Buttercream Frosting. In large bowl, beat butter with electric mixer on medium-high speed until light and fluffy. Add powdered sugar slowly, beating on low speed 30 seconds, then on medium speed 1 minute or until incorporated. Add 2 tablespoons milk and 3/4 teaspoon rum extract, beating until light and fluffy. Add a few drops food coloring at a time, beating between additions, until desired color is achieved. (If frosting is too thick, beat in remaining 1 tablespoon milk, 1 teaspoon at a time, until desired consistency.)
- In decorating bag fitted with your choice of decorating tip, place frosting; pipe onto tops of cupcakes. Serve immediately or refrigerate until ready to serve. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
BANANAS FOSTER SURPRISE CUPCAKES
This recipe was inspired by the classic dessert, which I had for the first time at a restaurant with my parents when I was eleven years old. The flavor is magical! -Julie Ohnstad, Marietta, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 23
Steps:
- In a large bowl, cream the butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, buttermilk, lemon juice and vanilla. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° until a toothpick inserted in cupcake comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine the filling ingredients. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with caramel filling. Push the tip through the top to fill each cupcake., For frosting, in a large saucepan, combine brown sugar and cream. Bring to a boil over medium-low heat. Stir in baking soda; cook and stir until smooth. Stir in butter and extract. Remove from the heat; cool slightly. Transfer to a small bowl; refrigerate until chilled, at least 30 minutes., Beat frosting on high until thickened, 15-20 minutes. Top cupcakes with frosting, banana slices and whipped cream; sprinkle with turbinado sugar.
Nutrition Facts : Calories 389 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 284mg sodium, Carbohydrate 64g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.
BANANAS FOSTER
Try this easy rendition of a classic dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Set ice cream out to soften. Meanwhile, in a large skillet, heat butter, sugar, and rum over medium-low. Cook, stirring occasionally, until smooth and bubbly, 4 to 6 minutes.
- Add bananas, and cook, gently swirling skillet, until bananas are just warmed through, 1 to 2 minutes. Scoop ice cream into bowls, and top with bananas and caramel sauce. Serve immediately.
Nutrition Facts : Calories 466 g, Fat 19 g, Fiber 2 g, Protein 5 g
BANANAS FOSTER CUPCAKES
Bananas Foster Cupcakes with a moist banana-flavored cupcake, a rich buttercream frosting, and a praline sauce drizzled on top are a delicious cupcake version of the classic New Orleans dessert. With mashed banana in the cupcake batter and frosting and banana slices in the praline sauce, this is a triple threat banana cupcake.
Provided by Christin Mahrlig
Categories Dessert
Time 55m
Number Of Ingredients 21
Steps:
- Preheat oven to 350 and line 18 muffin cups with liners. Set aside.
- Using an electric mixer, beat cake mix, water, 2 cups mashed banana, eggs, vegetable oil, and vanilla for 2 minutes. Divide batter between muffin cups, filling almost to the top. (They won't rise much due to the bananas.)
- Bake 20 to 25 minutes. Let cool.
- To make frosting, beat butter with an electric mixer for 1 minute.
- Mix together banana and lemon juice. Add to mixer and beat until incorporated into butter.
- With mixer on low, add brown sugar and then powdered sugar 1 cup at a time.
- Beat in rum, vanilla extract, and cinnamon. Use an offset spatula or pastry bag fitted with a large star tip to frost cupcakes.
- To make praline sauce, melt butter in a medium skillet over low heat.
- Add light brown sugar and cinnamon, turn heat to medium and cook 3 to 4 minutes stirring constantly.
- Turn heat to low and add dark rum, praline liqueur, and salt. Cook 5 minutes.
- Add banana slices and remove from heat. Cool to room temperature before drizzling on cupcakes.
Nutrition Facts : Calories 476 kcal, ServingSize 1 serving
BANANAS FOSTER CUPCAKES
Make and share this Bananas Foster Cupcakes recipe from Food.com.
Provided by Xexe383
Categories Dessert
Time 55m
Yield 16 cupcakes, 16 serving(s)
Number Of Ingredients 21
Steps:
- For the Bananas:.
- 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:.
- 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 mixture. 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:.
- 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.
Nutrition Facts : Calories 563.6, Fat 31.1, SaturatedFat 18.9, Cholesterol 117.1, Sodium 313.5, Carbohydrate 67.5, Fiber 1, Sugar 50.2, Protein 4.7
BANANAS FOSTER
Provided by Michael Symon : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat.
- Heat a cast-iron skillet over direct heat. Melt the butter until it begins to brown, then stir in the sugar and cinnamon until the sugar melts. Stir in the salt. Add the bananas in an even layer and cook, turning the bananas once to coat in the sauce, until lightly browned, 1 to 2 minutes per side.
- Remove the skillet from the heat and add the rum. Light the sauce with a lighter and allow it to flame. Once the flames have extinguished, baste the bananas with the sauce. Add the orange zest. Serve warm over vanilla ice cream.
- (Alternatively, you can cook the bananas over medium-high heat on a stovetop.)
BANANAS FOSTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in sugar until smooth. Add bananas and cook until caramelized. Pour rum into a measuring cup and then pour it into skillet. Stand back and carefully light rum with a long match or barbecue lighter. When flame has died down and most of rum has cooked off, spoon out bananas and sauce into bowls of vanilla ice cream.
BANANA SURPRISE CUPCAKES
Egg free, simple, and delicious. The surprise is a chocolate center... or you could make these banana chocolate chip cupcakes.
Provided by Kelsey
Categories Dessert
Time 40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F and line 12 muffin cups.
- Mix dry ingredients.
- Add oil, milk and vanilla; stir until the mixture starts comes together.
- Mix in mashed bananas; do not over mix.
- Fill muffin cups 1/3 full, place a few chocolate chips in center of each muffin, and then cover with remaining batter.
- Bake on center rack about 30 minutes (toothpick comes out clean).
- If making chocolate chip cupcakes, mix in 1 cup chocolate chips with the bananas, and mini cupcakes take about 13 minutes to bake.
BANANAS FOSTER RECIPE
Put on a show for guests with this classic Bananas Foster recipe. This surprisingly easy Banana Fosters Recipe takes just 10 minutes to prepare and serve.
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Cover to keep warm.
- Melt butter in large cast-iron skillet on medium heat. Cut bananas crosswise, then lengthwise in half; add to skillet. Cook 1 to 2 min. or until heated through, turning occasionally. Remove skillet from heat. Add rum. Return skillet to heat; cook 30 sec. Carefully ignite rum with long match; let stand until flames subside.
- Place bananas in 6 dessert dishes, reserving liquid in skillet. Add caramel sauce to reserved liquid; stir until blended. Drizzle over bananas. Serve warm.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 25 g, Protein 2 g
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