Island Bananas Foster Cupcakes Food

BANANAS FOSTER CUPCAKES

Steps:

• Preheat the oven to 350ºF. Line 30 muffin cups with paper liners.
• In a large bowl, beat the cake mix, water, oil and eggs on low speed for 1 minute. Add the bananas and rum extract and beat on medium speed until combined, about 30 seconds. Fill each cup 3/4 full.
• Bake in the preheated oven until a tester inserted in the center comes out clean, 18-23 minutes. Cool in the pans for 10 minutes, then remove to a cooling rack to cool completely.
• Once cool, cut a cone shape about 3/4" in diameter and 3/4" deep with a sharp paring knife. Cut off the pointed end of the cone and reserve the top. Fill each hole with about 1 teaspoon of the dulce de leche, then cover with the reserved tops.
• To make the frosting, beat the butter with an electric mixer on medium-high heat until light and fluffy. Add the powdered sugar slowly, beating on low. Once all of the sugar has been added, beat on medium for 1 minute. Add 3 tablespoons of the milk and the rum extract. Beat until light and fluffy. If the frosting is too thick, add a little more milk until you reach the desired consistency. Add food coloring and beat in, if desired.
• Pipe the frosting on top of each of the cupcakes. Serve immediately or refrigerate until ready to serve.

BANANAS FOSTER CUPCAKES

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.

BANANAS FOSTER CUPCAKES

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.

BANANAS FOSTER SURPRISE CUPCAKES

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.

BANANAS FOSTER CUPCAKES

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.