Bananas Foster Cupcakes
The recipe Bananas Foster Cupcakes could satisfy your Cajun craving in about 45 minutes. This recipe makes 18 servings with 403 calories, 2g of protein, and 15g of fat each. For 68 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It is brought to you by Spicy Southern Kitchen. 941 person have tried and liked this recipe. Plenty of people really liked this dessert. If you have white cake mix, dark brown sugar, lemon juice, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 13%, which is rather bad. If you like this recipe, you might also like recipes such as Bananas Foster Cupcakes, Bananas Foster Cupcakes, and Bananas Foster Cupcakes.
Servings: 18
Ingredients:
2 cups mashed banana (about 3 small)
1 cup butter, softened
½ teaspoon cinnamon
2 tablespoons dark brown sugar
2 tablespoons dark rum
3 large eggs
1 teaspoon lemon juice
½ cup packed light brown sugar
2 tablespoons praline liqueur
5 cups powdered sugar, sifted
¼ teaspoon salt
1 teaspoon vanilla extract
¼ cup vegetable oil
1 cup water
1 (15.25-ounce) box butter pecan cake mix (Betty Crocker)
Equipment:
hand mixer
muffin liners
oven
offset spatula
pastry bag
frying pan
Cooking instruction summary:
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.
Step by step:
1. 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.)
2. Bake 20 to 25 minutes.
3. Let cool.To make frosting, beat butter with an electric mixer for 1 minute.
4. Mix together banana and lemon juice.
5. 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.
6. 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.
7. Add banana slices and remove from heat. Cool to room temperature before drizzling on cupcakes.
Nutrition Information:
covered percent of daily need
