A friend of mine inspired me to make these. She posted a picture of her son eating the delicious concoction and right then and there, I knew I had to make these.
After much pondering of how to go about this and comparing other recipes, I finally came up with this one.
I made a banana cupcake, in which I added a few tablespoons of rum. I wanted a filling, so I made the classic Brennan’s Bananas Foster, but I only added two bananas and then pureed it in a food processor, to get it thick enough for a filling. For the icing, I decided on a Vanilla Cream Cheese. I’m not a fan of super-sweet icing, so if you like it really sweet, up the sugar content on it. Finally, I drizzled some of the remaining filling over top for an additional kick and nice presentation.
I hope you enjoy.
Banana Rum Cupcake
adapted from an allrecipes.com recipe
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (2 large did it for me)
- 1/4 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 to 4 tablespoons of rum (I used 3)
In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Mix in rum.
Fill 18 paper-lined muffin cups two-thirds full. Once again, I used the handy ice-cream scooper.
In a preheated 350° oven, bake for 18 to 20 minutes, or until toothpick inserted in center comes out clean.
Cool on a wire rack and prepare filling.
Classic Bananas Foster Filling
adapted from Brennan’s Classic Bananas Foster recipe
- 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 2 bananas, sliced in rounds
- 1/4 cup rum
Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the bananas soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, using a long match or something similar, carefully ignite the rum.
When flame subsides, let cool and place in a food processor or blender. Puree until smooth. Place into refrigerator until cooled and slightly more thickened.
I put the goo, as I call it, into one of those ketchup/mustard containers. It worked well to squirt it into the cupcakes.
Once cupcakes have cooled, take a large piping tip and push it down into the center of each cupcake, creating a well.
When the filling is cooled and thickened, squirt the filling, going from the bottom and pulling up to the top of the cupcake, into the hole.
Now you can prepare the icing.
Vanilla Cream Cheese Icing
- 1/4 cup (1/2 stick) unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- 2 to 3 cups of confectioners sugar (use as much as your taste for sweetness can handle)
- 1 to 2 tablespoons half & half
In a large mixing bowl, cream the butter and cream cheese until nice and fluffy. Add the vanilla. Beat again.
Slowly add the sugar into the bowl, about a 1/2 cup at a time, beating after each addition. Continue to beat until a desired consistency is reached.
Add the half & half if it’s too thick.
Place into a piping bag and decorate cupcake as desired.
Squirt additional filling on the top of the icing.
Now, you may eat.