Bananas Foster Surprise Cupcakes |
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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 24 |
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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! Ingredients:
3/4 cup butter, softened |
2 cups sugar |
2 tablespoons dark brown sugar |
3 eggs |
1-3/4 cups mashed ripe bananas (about 4-5 medium) |
1-1/2 cups buttermilk |
2 teaspoons lemon juice |
2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
filling: |
1 jar (12 ounces) hot caramel ice cream topping |
1/2 teaspoon ground cinnamon |
1/4 teaspoon rum extract |
frosting: |
2-1/4 cups packed brown sugar |
1 cup heavy whipping cream |
1/2 teaspoon baking soda |
1/2 cup butter, cubed |
1/4 teaspoon rum extract |
sliced bananas, whipped cream and turbinado (washed raw) sugar |
Directions:
1. 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.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. 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.
4. 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 for at least 30 minutes or until chilled.
5. Beat frosting on high until thickened, about 15-20 minutes. Top cupcakes with frosting, banana slices and whipped cream; sprinkle with turbinado sugar. Yield: 2 dozen.
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