Bananas Foster Cupcakes

Ingredients

recipe adapted from Alton Brown
4 tablespoons unsalted butter
1/2 teaspoon ground allspice
1 teaspoon freshly ground nutmeg
2 tablespoons water
4 inches under ripe bananas, sliced half lengthwise
1/2 cup light rum
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup sugar
1 recipe for Bananas Foster, bananas mashed, sa
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup brown rice flour or reg flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
Bananas Foster Buttercream
adapted from Gale Gand
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
sauce from Bananas Foster

Preparation

1
Prepare Bananas Foster:
2
Melt butter in a 10-inch heavy skillet over low heat.
3
Add brown sugar, allspice and nutmeg and stir
4
Until sugar dissolves.
5
Add water and bring sauce to simmer.
6
Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking.
7
Remove bananas from pan to a serving dish.
8
Bring sauce to a simmer and carefully add the rum.
9
If the sauce is very hot, the alcohol will flame on its own.
10
If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes.
11
If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.
12
Immediately spoon the sauce over bananas and serve. Or smash up to make cupcakes!
13
Set the sauce aside for the buttercream.
14
Prepare Cupcakes:
15
Preheat oven to 350 degrees.
16
Beat together butter and both sugars until light and fluffy.
17
Beat in bananas, then eggs, one at a time and beat well after each addition.
18
Add vanilla.
19
Sift together flour, baking powder, soda and salt and add alternately with buttermilk to mixture.
20
Beat just until blended.
21
Divide batter evenly among muffin cups.
22
Bake for 20 to 22 minutes or until tester comes out clean.
23
Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
24
Prepare Buttercream Icing:
25
In a standing mixer fitted with a whisk, mix together sugar and butter.
26
Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
27
Add vanilla and sauce and continue to beat on medium speed for 1 minute more.
28
Frost cupcakes with heaps of icing and top with toasted coconut

Tools

 



About

This recipe came about as an entry to the Royal Foodie Joust and The Foodie Blogroll. The three ingredients we were given to use were Caribbean inspired--rice, coconut, and bananas. This was my spin on those elements.

The Bananas Foster is smashed up and added to the cupcakes, while the sauce from the dessert is set aside, then added right into the buttercream for a spicy rum flavor. Top with toasted coconut for some nice color and texture.

Yield:

17.0 cupcakes

Added:

Wednesday, December 9, 2009 - 11:52pm

Creator:

Anonymous

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