Bananas Foster Surprise Cupcakes

Name: Bananas Foster Surprise Cupcakes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 24
Cuisine: Creole, Cajun
Ingredients: 1 teaspoons baking soda; 24 servings Sliced bananas, whipped cream and turbinado (washed raw) sugar; 495 grams packed brown sugar; 114 grams butter, cubed; 360 milliliters buttermilk; 340 grams jar hot caramel ice cream topping; 2 Tbsps dark brown sugar; 3 eggs; 375 grams all-purpose flour; 1 teaspoons ground cinnamon; 238 milliliters heavy whipping cream; 2 teaspoons lemon juice; 0 teaspoons rum extract; 0 teaspoons salt; 400 grams sugar; 2 teaspoons vanilla extract

You can never have too many Cajun recipes, so give Bananas Foster Surprise Cupcakes It works best as a dessert, and is done in approximately 1 hour and 10 minutes. If you have flour, vanillan extract, butter, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Bananas Foster Cupcakes, Bananas Foster Cupcakes, and Bananas Foster Cupcakes.

Instructions

In a large bowl, cream the butter, sugar and brown sugar until light and fluffy.

Ingredients you will need

Brown Sugar

Butter

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in the bananas, buttermilk, lemon juice and vanilla.

Ingredients you will need

Lemon Juice

Buttermilk

Banana

Vanilla

Egg

Combine the flour, baking soda, cinnamon and salt; add to creamed mixture just until moistened.

Ingredients you will need

Baking Soda

Cinnamon

All Purpose Flour

Salt

Fill greased or paper-lined muffin cups three-fourths full.

Equipment you will use

Muffin Liners

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.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

In a small bowl, combine the filling ingredients.

Equipment you will use

Bowl

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.

Ingredients you will need

Caramel

Cupcakes

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Baking Soda

Brown Sugar

Frosting

Extract

Butter

Cream

Equipment you will use

Sauce Pan

Remove from the heat; cool slightly.

Transfer to a small bowl; refrigerate for at least 30 minutes or until chilled.

Equipment you will use

Bowl

Beat frosting on high until thickened, about 15-20 minutes. Top cupcakes with frosting, banana slices and whipped cream; sprinkle with turbinado sugar.

Ingredients you will need

Turbinado Sugar

Whipped Cream

Cupcakes

Frosting

Banana

Equipment

Ingredients

Servings:

1teaspoons

baking soda 24servings

Sliced bananas, whipped cream and turbinado (washed raw) sugar 495grams

packed brown sugar 114grams

butter, cubed 360milliliters

buttermilk 340grams

jar hot caramel ice cream topping 2Tbsps

dark brown sugar 3

eggs 375grams

all-purpose flour 1teaspoons

ground cinnamon 238milliliters

heavy whipping cream 2teaspoons

lemon juice 0teaspoons

rum extract 0teaspoons

salt 400grams

sugar 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cupcakes can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try Cline Big Break Zinfandel. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 26 dollars per bottle.

Cline Big Break Zinfandel

The Big Break Vineyard, named for Big Break Road, which runs adjacent to the block, has traditionally produced one of our most powerful and individual lots of Zinfandel. An early ripener, Big Break Zinfandel is year in and year out among the first lots of grapes we pick. The combination of extremely sandy, well-drained soils; dry-farming; century old, head-trained vines and the unique band of cooling air from the San Joaquin and Sacramento Rivers that favors Oakleys best vineyard sites create a synergy of elements that is ideal for ripening Zinfandel and expressing the full character of the fruit. In fact, this block is situated only a few hundred yards from the bank of the San Joaquin River.