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Bananas Foster Cupcakes

Bananas Foster Cupcakes
Bananas Foster Cupcakes might be just the dessert you are searching for. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 10g of fat, and a total of 207 calories. This recipe serves 30. If you have water, betty cake mix, rum extract, and a few other ingredients on hand, you can make it. It is a very reasonably priced recipe for fans of Creole food. com. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

1
Heat oven to 350F.
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OvenOven
2
Place paper baking cup in each of 30 regular-size muffin cups.
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Muffin LinersMuffin Liners
3
Make Cupcakes. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 1 minute.
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Cake MixCake Mix
CupcakesCupcakes
WaterWater
EggEgg
Cooking OilCooking Oil
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Hand MixerHand Mixer
BowlBowl
4
Add bananas and rum extract; beat on medium speed until combined, about 30 seconds. Fill muffin cups 3/4 full.
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Rum ExtractRum Extract
BananaBanana
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Muffin LinersMuffin Liners
5
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.
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CupcakesCupcakes
FrostingFrosting
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Wire RackWire Rack
ToothpicksToothpicks
OvenOven
6
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.
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CupcakesCupcakes
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KnifeKnife
7
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.
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Dulce De LecheDulce De Leche
8
Make Rum-Buttercream Frosting. In large bowl, beat butter with electric mixer on medium-high speed until light and fluffy.
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FrostingFrosting
ButterButter
CreamCream
RumRum
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Hand MixerHand Mixer
BowlBowl
9
Add powdered sugar slowly, beating on low speed 30 seconds, then on medium speed 1 minute or until incorporated.
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Powdered SugarPowdered Sugar
10
Add 2 tablespoons milk and 3/4 teaspoon rum extract, beating until light and fluffy.
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Rum ExtractRum Extract
MilkMilk
11
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.)
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Food ColorFood Color
FrostingFrosting
MilkMilk
12
In decorating bag fitted with your choice of decorating tip, place frosting; pipe onto tops of cupcakes.
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CupcakesCupcakes
FrostingFrosting
13
Serve immediately or refrigerate until ready to serve. Store in refrigerator.
DifficultyExpert
Ready In1 h, 15 m.
Servings30
Health Score0
CuisinesCreoleCajun
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